This is a family favorite for dinner at Bowie resident Brenda Brooks's house. The plum jelly and tomatoes give the ground chicken just the right amount of moisture and flavor.
Serve with the dipping sauce of your choice.
Servings: 4 - 5
Yield: Makes 24 to 30 meatballs
- Vegetable oil, for frying
- 2 pounds raw ground white-meat chicken
- 1 cup seeded, chopped plum tomatoes
- 5 scallions, white and light-green parts, chopped
- 1 teaspoon poultry seasoning blend
- 1/2 cup plain dried bread crumbs
- 1 large egg, lightly beaten
- 4 tablespoons (1/2 stick) salted butter, at room temperature
- 2 teaspoons ground white pepper
- 1 cup water
- 1/2 cup plum jelly
Heat enough oil to generously coat a large nonstick or cast-iron skillet over medium-high heat.
Meanwhile, combine the chicken, tomatoes, scallions, poultry seasoning, bread crumbs, egg, butter and ground white pepper in a mixing bowl, blending well. Dampen your clean hands with water, then shape the mixture into 24 to 30 meatballs of equal size.
Working in batches, cook the meatballs until thoroughly cooked through and lightly browned all over, turning them as needed. Transfer the cooked meatballs to a plate as you work.
Stir the water and plum jelly into the (empty) skillet; once the mixture is heated, reduce the heat to medium-low. Return all the meatballs to the skillet and turn gently to coat evenly. Cook for 2 to 5 minutes.
Serve hot, with your favorite dipping sauce.
From Top Tomato 2011 finalist Brenda Brooks of Bowie.
Tested by Aimee Sanders.
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