South by Southwest Chicken Meatballs
South by Southwest Chicken Meatballs
Ingredients
- 4 lbs ground chicken
- 2 tablespoons cumin
- 3 tablespoons garlic powder
- 3 tablespoons Penzey's smoky Spanish paprika
- 2 tablespoons Penzey's Arizona Dreaming
- 1 tablespoon Penzey's 33rd & Galena
- 2 tablespoons Penzey's Smoky 4S (salt)
- 1/2 to 3/4 cup Penzey's dried shallots
- 1 tablespoon reg table salt
- fresh ground pepper
- 4-5 cups chicken stock
- red pepper flakes - optional
Instructions
- Yield: 60 1.5" meatballs
- Mix well all ingredients by hand in a large bowl or gently in a Kitchenaid mixer using the paddle attachment. Put mixture into a clean bowl, cover & refrigerate overnight (this gives the spices time to open up & the meat to relax if you used a stand mixer).
- Make a test patty in fry skillet to adjust for spices at this time. Prepare baking sheet(s) w/ foil or parchment paper. If using foil, grease lightly.
- Using a cookie scoop scoop out mix & shape into balls & place them side by side on cookie sheet. Bake in preheated oven at 350 for about 30, leaving the meatballs slightly undercooked. Have clean hot jars ready.
- Place meatballs in jars, fill with hot broth, leaving a 1" headspace, remove air bubbles if necessary, wipe rim of jar w/ a vinegar'd paper towel, adjust 2 piece cap, finger tip tight and place jars in pressure canner. 75 minutes @ 10 lbs of pressure for pints and 90 minutes for quarts.
- NOTES:The flavor of these chicken meatballs is reminiscent of tamales. If using extra lean chicken be careful not to burn, they cook quickly