These hot chicken patties are so good! The patties are juicy, tender and seasoned perfectly on the inside and coated with spicy honey butter on the outside. You can not eat just one. Jump into hot honey meatballs
Preparation of hot honey chicken balls
If you made our juicy patties recipe, you will recognize many of those ingredients in these chicken patties. Thanks to a mixture of bread crumbs, milk, egg and parmesan, the patties are tender and juicy on the inside.
Contrary to the original recipe, we toss a handful of spices. Garlic powder, onion powder, sweet paprika, smoked paprika and oregano combine to make these the most delicious meatballs we have ever had.
Then there is this spicy honey sauce. It’s simple, but it’s good! To make it, heat butter, honey, a pinch of salt and your favorite spicy sauce together. As they heat up, the butter melts into the honey and hot sauce, creating a lovely sweet and spicy sauce.
The hot sauce you use is up to you! We love original spicy sauces of Tabasco and crystal, but I would imagine that almost anything would work. We recommend one tablespoon of spicy sauce, but you can adjust it according to the spice you enjoy.
The sauce is pretty simple to make to taste, so before you pour it over the cooked patties, let it taste and then adjust it to your taste.
You may also like: If you like spicy foods, take a look at our light buffalo wing sauce with three ingredients!
Remember these two things
You can see us making these chicken patties in the video, but here are two tips for making them best:
When preparing the patty mixture, add the ground chicken last. Mix the bread crumbs, milk, egg, cheese and spices before adding the chicken. Then use a fork to mix the bread crumb mixture into the chicken. By doing so, we prevent over-mixing of the chicken, which can turn our patties into porridge.
For the most color, cook the patties on the stove. I love getting that caramelized outside on my patties. So cooking them in a pan on the stove is how we do it. You can bake them if you prefer, but do not expect them to be golden brown when cooking.
Go ahead and store tips
Meat patties are excellent for pre-preparation and are well preserved after preparation. Here’s everything you need to know about pre-preparation, freezing and storage after preparation.
If you have a mixture of raw patties:
- You can keep a mixture of raw patties in the refrigerator overnight and cook the next day.
- A mixture of raw patties can be frozen for up to three months. Form the patties and then place them on a baking sheet lined with baking paper or a silicone mat. Put the baking paper in the freezer and freeze until the patties are firm. Transfer frozen patties to a sealed and freezer-friendly container and freeze for up to three months. Place the desired amount of frozen meatballs on a baking sheet lined with baking paper or a silicone mat and bake until lightly browned and cooked through, about 20 minutes.
If you have cooked patties:
- Cooked meatballs will last, stored in an airtight container, in the refrigerator for up to three days.
- Cooked patties can be frozen for up to three months. Store them in a sealed and freezer-friendly container.
Hot honey chicken balls
- PREP
These hot chicken patties are so good! The patties are juicy, tender and seasoned perfectly on the inside and coated with spicy honey butter on the outside. You can not eat just one. The hot sauce you use is up to you! We love original spicy sauces of Tabasco and crystal, but I would imagine that almost anything would work. We recommend one tablespoon of spicy sauce, but you can adjust it according to the spice you enjoy.
If you need to replace the honey, try maple syrup, golden syrup or brown sugar.
Prepare 18 patties
Watch us prepare the recipe
https://www.youtube.com/watch?v=TOemOqmu3-Y
You will have to
Spicy chicken balls
1/2 cup (35 g) bread crumbs, we prefer pampered or homemade
1/3 cup milk, dairy or non-dairy
1 large egg
1/4 cup (1/2 ounce) Parmigiano-Reggiano cheese, finely grated
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon sweet paprika
1/4 teaspoon smoked paprika
1/2 teaspoon dried oregano
1/2 teaspoon freshly ground black pepper
3/4 teaspoon thin sea salt
1 pound ground chicken, see notes if you have a pack of 1 ¼ pounds
2 tablespoons high heat cooking oil like grape seed or avocado oil
Hot honey sauce
1 tablespoon unsalted butter
1 tablespoon honey
1 tablespoon spicy sauce, or more to taste, we like crystal or Tabasco
Pinch of salt
directions
- Prepare a patty mixture
- Cook patties
- to finish
- storage
Mix bread crumbs and milk in a large bowl, then let it sit for 5 minutes. Add the egg, cheese, garlic powder, onion powder, sweet paprika, smoked paprika, oregano, pepper and salt. Stir until a uniform mixture is obtained.
Add the ground chicken and use a fork or your fingers to gently mix everything until combined. For the softest patties, try your best not to mix too much.
Wet your hands and form the mixture into 1 ½ inch balls (about 1 ף tablespoon each). A medium tablespoon of cookies helps to divide the patties. The mixture on the softer side, so do not worry if you have trouble making perfect balls. Because we want soft and juicy patties, we add more bread crumbs and milk, making the mixture less solid. Although it makes round patties less than perfect, the texture of the face is better.
Heat 2 tablespoons oil in the bottom of a wide Dutch oven or Teflon pan over medium heat.
Place the patties into the hot oil and cook until cooked through, the outside is browned, and they record 165 degrees Celsius in the middle on a thermometer for immediate reading; About 15 minutes. Depending on the shape or size of the pot, it may be necessary to do this in two groups.
In a small saucepan over medium-low heat, mix the hot sauce, butter, salt and honey. Stir the pan until the butter has melted into the hot sauce and honey. Pour the sauce over the cooked patties, then serve.
Cooked meatballs will last in the refrigerator when stored in an airtight container for three days. Cooked patties can be frozen for up to three months. Store them in a sealed and freezer-friendly container.
Adam and Joan’s tips
- Depending on the store, ground chicken is sold in packages of 1 pound or 1 pound. You can use any of them in this recipe without any modification. If you have 1 pound of chicken, you will have a few more patties.
- Baked patties: Preheat the oven to 425 degrees Celsius and line a pan with baking paper, foil or a silicone baking mat. Place patties on the baking tray, leaving a little space between each patty. Lightly spray the top of the patties with cooking spray or brush with oil. Bake until cooked through, the outside is browned, and they record 165 degrees in the middle on a thermometer for immediate reading, about 20 minutes.
- Preparation tips: You can keep nice meatballs overnight and bake the next day. You should get 18 to 20 patties. You can also freeze the raw patties and store for up to three months. To freeze them, form the patties and then place them on a baking sheet lined with baking paper or a silicone mat. Put the baking paper in the freezer and freeze until the patties are firm. Transfer frozen patties to a sealed and freezer-friendly container and freeze for three months.
- Gluten-free patties: Replace the bread crumbs with gluten-free cereals or crushed crackers
- Nutrition Facts: The nutrition facts listed below are estimates. We used the USDA database to calculate approximate values.
If you’re making this recipe, take a picture and tag it #inspiredtaste – we love seeing your creations on Instagram and Facebook! Find us: @inspiredtaste
Nutrition per serving: Serving size 3 patties (3 out of 18 in total) / Calories 246 calories / Total fat 15.4 g / Saturated fat 4.6 g / Cholesterol 104.7 mg / sodium 612 mg / carbohydrate 10.8 g / Dietary fiber 0.7 g / Total sugars 3.5 g / protein 16.9 g
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