Fig-Jam Stuffed Chicken Meatballs
These Fig-Jam Stuffed Chicken Meatballs are juicy, tender, and packed with a sweet and savory twist that will impress any crowd!
Servings: 4 servings
Ingredients
- 1 pound ground chicken
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 2 cloves garlic minced
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt
- 1/3 cup fig jam
- 1 egg beaten
- 2 tablespoons olive oil for frying
Instructions
Step 1: Prepare the Meatball Mixture
- In a large bowl, combine the ground chicken, breadcrumbs, grated Parmesan, chopped parsley, minced garlic, black pepper, salt, and beaten egg. Mix gently until thoroughly combined without overmixing.
Step 2: Shape and Stuff the Meatballs
- Take about a tablespoon of the chicken mixture, flatten it slightly in your palm, place a teaspoon of fig jam in the center, then fold the meat around the jam to seal and shape into a round meatball. Repeat for all mixture.
Step 3: Cook the Meatballs
- Heat olive oil in a large skillet over medium heat. Add meatballs in a single layer without overcrowding. Cook 4-5 minutes per side until golden brown and cooked through (165°F/74°C internal temperature).
Step 4: Serve and Enjoy
- Remove meatballs from skillet, drain on paper towels, and serve warm as an appetizer or with sides like roasted vegetables, salad, or creamy polenta.
Equipment
- Large Bowl
- Large Skillet
- Spoon
- Paper Towels
Notes
- Mix the meatball ingredients just until combined to keep them tender and juicy.
- Ensure the fig jam is fully sealed inside each meatball to prevent leaking during cooking.
- Cook meatballs over medium heat to avoid burning and ensure even cooking.
- Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.
- Try baking meatballs at 375°F (190°C) for 20-25 minutes as a healthier alternative to frying.