Another variation of the usual pork meat balls we used to love. This chicken meat ball have less cholesterol provided that you will use chicken breast instead of other parts of the chicken that contains too much fat. Another healthy ingredient added to this meat balls is the oatmeal as an extender and to create a better texture.
Chicken Meat Balls: A Safer Variant of a Delectable Dish
Growing up, I had a family that regarded cooking not as a chore, but as part of the family tradition. Almost every dish that was prepared seemed to carry some story regarding shared moments in the kitchen. One of the recipes that always sent my mind tripping down the lane is chicken meat balls, the lighter and healthier version of the pork meatballs I loved as a child, which was a hearty dish really well to the taste, often served during family gatherings particularly when my Auntie Lita visited the province. She would always prepare this particular dish, but with a special twist of adding oatmeal to make it more filling yet light on the stomach.
Healthy Hints: A Family Tradition with a Healthy Spin
The pork-to-chicken switch was about more than just flavor. When my cousin Gina, a nurse, started to get more health-conscious, she recommended that we use chicken breast instead of pork for our family recipes. Chicken, in particular the leaner cuts such as the breast, contains much less cholesterol than pork. No wonder that my aging parents who were advicesd to cut back on fatty foods fell in love with this dish. From then onwards, chicken meatballs became a staple in our home, not only on family reunions or when my sister Beth comes back from Cebu with her kids but almost anytime. They love them and nobody misses the pork!
This dish also uses oatmeal, an inspired concept courtesy of my Uncle Cardo, who believed that without sacrificing the health factor, it adds texture and volume to the meal. Oatmeal not only acts as an extender, bringing down the cost of the dish, but it also gives this lovely texture firm yet moist-a combination that takes these chicken balls out of the norm.
From Such Simple Ingredients to Such a Savory Delight
What I like about this recipe is that it uses very basic ingredients-most of which you probably have lying around in your kitchen. It begins with ground chicken, and the beauty here is that you can either buy pre-ground chicken or grind it yourself from fresh chicken breasts. Either way, the meat is the heart of the dish, but the supporting ingredients really bump up the flavor.
Some strange addition, like hard-boiled eggs, is good, but in this case, their subtlety suited the meal as a whole-lightened by the chicken. Chopped onions, garlic, celery, and tomatoes remind me of home-cooked meals in the province. I recall my Lola would insist that freshly chopped garlic and onions were the secret ingredient in ensuring that whatever was being made tasted as if love had gone into its making. And indeed, they do give the dish that fragrant, savory depth that cannot possibly be equaled by powders or pre-made mixes.
Soy sauce and a dash of MSG, that is. Yes, I know what you’re thinking right now. MSG? Well, for one, I tell you a story. My Tita Maring, who has been catering to the entire neighborhood for years, always used a little dash of it, just enough to be on the edge of enhancing the flavors without overpowering the dish. That’s the secret that makes the chicken balls incredibly savory, yet not salty at all.
Fry or Bake: Your Choice!
What is lovely about this recipe is that it can be very flexible. If you like the crunchy golden exterior of frying, you can roll these meatballs in a mixture of beaten eggs and breadcrumbs then fry them in hot oil until they become the perfect crunchy exterior but soft inside. My brother Joey always insists on frying them because he enjoys the crunch. However, there are occasions we would like to be a little more careful about our health, and that is when baking proves an excellent alternative. You get all the same tender goodness minus the additional oil. Honestly, with a good sauce, nobody can really tell the difference!
Speaking of sauce, these chicken balls taste magnificent when dipped in a variety of different dips. My kids love them with a simple ketchup or sweet chili sauce, but my dad swears by his homemade garlic mayo dip. Wow, something as simple as that is amazing in how much it can transform a dish!
The Humble Origins of Meatballs in Filipino Cuisine
Meatballs, known as bola-bola in the Philippines, have long been part of our cuisine. While their very name might connote Chinese or Spanish roots, Filipino families have made meatballs their own through the use of local ingredients and techniques. In the provinces, where pork is considered a luxury, chicken or fish balls are not unusual substitutions, providing for a greater accessibility and lower price point for this dish. And as often serves the case with Filipino dishes, meatballs are enjoyed during communal celebrations — birthdays, fiestas, or even just a Sunday family lunch.
What is very interesting is that all of them have a version of the same dish. Some add potatoes as an extender; some others add carrots or even raisins for sweetness. Our version with chicken and oatmeal is unique in its simplicity but speaks to health, yet it remains very much into the tradition of sharing food that brings joy and comfort.
A Dish That Brings Back Memories
It brings me memories of lazy Sunday afternoons in my parents’ kitchen where all sorts of people are doing their bits. Some chopping the onions, the other mixing the meat, and so forth-all of them chattering and grinning while waiting for the first batch to come out. That first bite always sends a wave of nostalgia reminding me of home, family, and the joy of sharing a meal.
So whether you want a healthier alternative to the usual pork meatballs or just want to try something new, you can’t go wrong here with these chicken meatballs. Try them out and see what happens-you never know; perhaps it will become a new family favorite, just as it did for ours.
How to Make Chicken Meat Balls
Ingredients
- 2 cup ground chicken
- 1 cup toasted oatmeal
- 1 cup chopped hard-boiled eggs
- 1/2 cup onion minced
- 2 tbsp. ground garlic
- 1 cup celery minced
- 2 Tbsp. soy sauce
- 1 Tbsp. MSG
- 1 Tbsp. cooking oil
- 1/2 cup peeled tomatoes chopped
- 2 beaten eggs
- 1/2 cup crumbs of flour
- 1 teaspoon baking powder
Instructions
How to cook Chicken Balls:
- Mix ground chicken, toasted oatmeal, chopped hard-boiled eggs, onion, garlic, celery, soy sauce, MSG, cooking oil and tomatoes very well. Form into small balls.
- Roll in beaten eggs and then in crumbs or flour mixed with one teaspoon baking powder.
- Fry in hot oil or bake. Serve with desired sauce. Serve hot. Good for 6 persons.
Notes
Cooking Tips:
Add Oatmeal for Texture
Adding oatmeal to your chicken balls actually makes them healthier and provides a better texture to the balls. Oats help absorb moisture in excess content, thus making your meatballs tender and juicy, not falling apart while being cooked. In addition to that, you are able to stretch your mixture much and make it more filling without adding any extra fat.Chill the Mixture Before Shaping
Then mix all the ingredients well, refrigerate the chicken mixture in the fridge for 20-30 minutes, shape the balls; that would make the mixture harder and more unlikely to fall apart during the frying or baking. It will also allow better mixing of the flavors, so your dish will taste even better.Fry Over Medium Heat for Even Cooking
Meanwhile, when the meatballs are frying, the heat should not be made too hot so that it burns them but still leaves enough room to the outer part in order to cook well without overcooking. A golden-brown outside with a well-cooked interior without an outer portion burn was achieved when using medium heat. This, in some house parties, would be very unacceptable.
