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Spicy Chicken & Sausage Meatballs

March 16, 2014


A few months ago, I was having a party and searching for appetizers I could prepare & cook ahead, stash in the freezer, and pop quickly in the oven on party day.

I found a recipe for spicy chicken meatballs, and as is my way, changed it up. (Full disclosure: some of my other appetizer experiments were not so successful and didn’t get served … such is life in my kitchen.)

But these were really outstanding.

Make them bite sized for appetizers, or slightly larger to serve as a main course. They need no sauce, and as an entree, work perfectly atop a fresh undressed salad.

You’ll Need:

1 lb ground chicken
1 lb pork sausage, out of casings (fresh chorizo or Italian sausage work best)
2 large eggs
2 tsps salt
1 tsp pepper
1/2 cup plain breadcrumbs or panko
1/2 tsp garlic powder


Large mixing bowl
Large frying pan
Baking rack over a roasting pan or plate lined with paper towels


1. Pour a good quantity of EVOO in the frying pan, enough to pan fry the meatballs.

2. Set up a draining station for the meatballs after you fry them, either a rack over a roasting pan, or a large plate or platter lined with paper towels.

3. With clean hands combine the ground chicken, sausage, eggs, crumbs and seasonings.

4. Form the mixture into meatballs; the recipe yields approximately 40 bite sized appetizers or 20 medium sized meatballs for use as an entree.

5. Heat the oil in the fry pan until it shimmies.

6. Fry the meatballs over medium heat, in batches so as not to crowd the pan, and don’t turn until each side is well browned, about 3 – 5 minutes per side. Be sure every side is well browned, so the chicken & pork are fully cooked.

7. Drain on the rack or lined platter.

8. Serve immediately or freeze to reheat later (defrosted, 400 degrees, approximately 8 – 10 minutes.)

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