With the warm summer months upon us, we’ve been looking forward to more outdoor entertaining. We’ve just added a new patio set to our backyard and have been planning some landscaping to get ready for guests – a long overdue task since we moved in over a year ago. The other thing we’ve been doing is pulling together all our summer recipes. These Green Goddess Chicken Meatballs are perfect for summer entertaining!
Things seem to slow down in the summer for us, and with more time to experiment in the kitchen, we’ve been pulling out our kitchen gadgets – like the KitchenAid® Food Grinder Attachment for the KitchenAid® Stand Mixer. This is the first attachment we ever got for our stand mixer – prompted by my husband’s desire to learn all about the art of sausage making.
What I didn’t realize until we really started using the Food Grinder Attachment is how easy it is to just throw all of the ingredients into it to help mix it up! Want to put fresh herbs in your sausage? Put them right into the food grinder! Need breadcrumbs for the meatballs? Put bread slices into the food grinder! It’s no fuss at all, easy to clean, and allows you to make unique sausage and meatball flavors at home with ingredients you know you can trust.
I’ve never made or even eaten chicken meatballs before, but when mixed with the right amount of cheese and herbs, they taste juicy and flavorful. These Green Goddess Chicken Meatballs combine all the traditional flavors of green goddess dressing (garlic, tarragon, basil, and chives) into a healthy party appetizer that feels light and fresh. The melted mozzarella gives it that slight creaminess that feels reminiscent of a refreshing green goddess dressing.
To make these meatballs, first, select the Coarse Plate and assemble then attach the Food Grinder Attachment to the power hub of the Stand Mixer. Turn the Stand Mixer to speed 4 and grind the fresh herbs first.
Divide the herbs in half and reserve half for the sauce. Grind the chicken, bread, shallot, and garlic into the same medium bowl with half of the ground herbs.
Add the remaining ingredients and mix until just evenly combined (but don’t over mix or your meatballs will be tough!).
Form the mixture into 1 1/2” meatballs and place on a parchment-lined baking sheet, then bake at 400° F for 18-20 minutes or until cooked. The meatballs are done when they are 165° F using a meat thermometer. You can also check a tester meatball until it is no longer pink in the center.
While the meatballs bake, add 2 tablespoons olive oil to the reserved herbs and whisk to combine. Toss the cooked meatballs in the herbed olive oil and serve with toothpicks as an easy appetizer.
When you’re finished cooking, you can disassemble the Food Grinder Attachment for easy cleaning (and even put everything, but the knife and Grinding Plate into the dishwasher!)
What I love most about this recipe and the Food Grinder Attachment more is how easy it is to experiment with new flavors in meatballs or sausages – I’m imagining a savory sweet chicken and pancetta meatball with dried figs and goat cheese or an olive pork sausage.
I’m pretty sure that grinding your own meat somehow makes the food exponentially tastier, and you can always feel good knowing the quality of meat that went into your food. I look forward to hearing what flavor combos you come up with for your summer entertaining meatballs!
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Green Goddess Chicken Meatballs
Makes 30 meatballs
1/4 cup fresh basil, packed
1/4 cup fresh chives, packed
1/4 cup fresh tarragon, packed
3/4 pound chicken breast
1/2 pound chicken thigh
4 slices sandwich bread
2 tablespoons minced shallot
1 garlic clove
1/2 cups dry mozzarella cheese, grated
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons olive oil
Turn the Stand Mixer to speed 4 and grind the fresh herbs first: basil, chives, and tarragon. Divide the herbs in half and reserve half for the sauce. Grind the chicken, bread, shallot, and garlic into the same medium bowl with half of the ground herbs
Add the mozzarella, egg, salt, and pepper to the bowl and mix until just evenly combined (but don’t over mix).
Preheat the oven to 400° F.
Roll the mixture into 1 1/2” meatballs and place on a parchment-lined baking sheet. Bake for 18-20 minutes, or until a meat thermometer reads 165° F. You can also use a tester meatball—ensure it is cooked through and no longer pink in the center.
While the meatballs bake, add the 2 tablespoons olive oil to the reserved herbs and whisk to combine.
Once out of the oven, toss the warm meatballs in the herbed olive oil and serve with toothpicks. Serve immediately.
*The Contributor of this post has been compensated by KitchenAid for this post, but this post represents the Contributor’s own opinion.*