No, there are no beaks, but calling them “meatballs” seemed like reaching. 1 pound of chicken in this recipe makes about 20 beakballs, so it’s enough for 4 lunches. They’re filling, they’re tasty, and you can make them morning of.
Don’t be afraid of the Chili Powder or the Chicken Boullion. Ground chicken by itself can seem dry and bland, so we’re adding flavor without salt and pepper (the chicken boullion has enough of that). The Chili Powder in that small amount does not add heat and you can skip any pepper completely.
Calorie Count: 384/serving (per my recipe in MyFitnessPal
- Prep Time: 10m
- Cook Time: 10m
- Serves: 4
- Yield: 20-25 beakballs
- Category: Chicken
- 4 tablespoons Vegetable Oil
- 2 Eggs, large, lightly beaten
- 2 teaspoons Chili Powder
- 1/2 teaspoon Garlic Powder
- 2 teaspoons Granulated Chicken Flavor Soup Base Mix
- 1 cup Panko Crumbs
- 1 pound Chicken, Extra Lean Ground
- In a medium skillet, heat the oil.
- In a bowl, mix everything else up. Mixture will seem slightly wet. I would not add more Panko because that's how you get dry balls. (unintentional innuendo, but I'm leaving it)
- Scoop tablespoon size globs into your hands and roll into a sticky ball. This will seem difficult, but a wee bit of oil on your hands may help. I recommend rolling them all before frying so they'll cook all at once, or in a few batches. You should get 20-25 chicken balls. You want them small so they cook quickly and all the way through.
- Fry in batches of 8-10, depending on the size of yur skillet. turning to brown on all size. It will takw 3-5 minutes. Remove to paper towels to drain and cook batch #2.
- Allow to cool completely before bagging individual servings or adding to your bento box and closing the lid.
- Beakballs can be frozen or refrigerated for a few days.