Holy cow. Or chicken, rather. I love when I surprise myself in the kitchen, when I whip something up that comes out SO nicely, I want to to grab someone and make them TASTE THIS!!!
But here I am, all alone, so I’ll have to write about it instead.
Publix had their ground “Greenwise” chicken at a good price tonight, so on impulse I grabbed 3 lbs. I thought I’d brown it up, and use it to top salads for the rest of the week. But I already did that two weeks in a row with turkey. Boring.
Instead, I decided to make meatballs! And then I got tired of making meatballs so I fried up the rest as sliders. They came out GREAT! Here is what I did:
- Preheated convection toaster oven to 400 degrees. Coconut-oiled my foil-lined pan.
- Mixed up the following items, and patted them into balls:
- 3 lbs. ground chicken (it’s at least partially dark meat… yum)
- Some chopped organic kale that I bought frozen and had heated for my dinner… it was a perfect use for my leftovers!
- 2 eggs.
- Several cloves of fresh garlic, run through a garlic press.
- Dried onion powder and some chopped, dried onion
- sea salt and pepper
- a little bit of cumin
I lined up the meatballs in my baking dish, and convection-baked them. They made a bunch of juice, which I poured off. Then, I flipped the meatballs over.
As for the sliders, I heated some butter in a pan, and sauteed the sliders until browned. As for timing, I dunno? Depends on a lot of factors, but if you’re worried about whether either the meatballs or sliders are done, use a meat thermometer! For me, I know “done” when I see it and I’ve never been sick yet (knock on wood). For the meatballs, I want them firm, and certainly not pink in the middle! Anyway, slicing one open “to make sure” they were done gives me a perfect excuse to eat one.
Here’s the result: