I know you guys have all heard of chicken and waffles…but I can bet you’ve never had Chicken and Waffle Meatballs!
These meatballs are so addicting, I swear you won’t be able to stop eating them. A chicken meatball coated in toasted waffle crumbs and drizzled with a bourbon-maple glaze.
The wife came up with this idea – she had to try and one up me after my Hot Dog Wontons…
but I have to hand it to her, these meatballs are awesome.
All you have to do is get some ground chicken, throw in some seasonings, pure maple syrup and mix it up. While you’re letting that chill, toast up some waffles. We used whole-grain waffles so it wouldn’t be too sweet.
After the waffles are toasted throw them in your food processor and grind them up just like bread crumbs…they’ll look like this.
Then take a spoonful of the ground chicken and drop it into the waffle crumbs, don’t even try to roll the ground chicken into a meatball in your hand, it’s way to sticky and it’ll just end up making a mess.
Once you put the spoon of chicken into the waffle crumbs, take a spoon and cover the chicken with the crumbs and then grab it with your hand and form the meatball.
Line them up on a baking sheet until your read to fry.
Grab a large skillet and coat the bottom with canola oil, not too m uch but you’ll have to add a little bit more for each batch.When they’re done put them on a baking sheet coated with cooking spray and cook in a 400 degree oven for 6-7 minutes.
Make up the bourbon maple glaze and you’re ready to eat.
You can either drizzle the glaze over the Chicken and Waffle meatballs and serve or serve it as a dipping sauce alongside.
I promise you these will be the hit of your next cocktail party – think I might have to have another bourbon party just to serve these up for apps!
- 6 Whole grain waffles, toasted and ground in a food processor
- 1 lb. ground chicken
- 1 egg
- ½ t. salt
- ½ t. garlic powder
- ¼ t. freshly ground nutmeg
- 2 T. pure maple syrup
- ¼ c. waffle crumbs (from the 6 waffles)
- ½ t. olive oil
- 1 clove garlic, crushed
- ¼ t. fresh grated ginger
- ¼ c. bourbon
- ¼ c. beef broth
- ¼ c. teriyaki
- ½ t. sriracha
- 2 T. maple syrup
- 1 t. wondra flour
- Preheat the oven to 400 degrees.
- Add the ingredients for the chicken meatballs to a medium bowl and mix well.
- Place in the refrigerator to chill for 15 minutes. While the meatball mixture is chilling you can make the maple-bourbon glaze.
- Add the olive oil to a small pan over medium-low heat. Add the crushed garlic and ginger and cook for 30 seconds. Next add in the bourbon and cook for 1 minute. Add the beef broth, teriyaki, sriracha, and maple syrup and cook on low for 15 minutes until it reduces. Sprinkle the Wondra flour into the pan and whisk until there are no lumps. Let come to a boil and thicken for 2 minutes then remove to a bowl to cool. Once cooled pour into a blender and blend until smooth.
- Place the remaining waffle crumbs into a shallow dish. Take a spoonful of the meatball mixture and place it in the waffle crumbs. Repeat until all the meatballs are done.
- Coat the bottom of a large skillet with canola oil and fry the meatballs in batches over medium heat until browned.
- Put the fried meatballs on a baking sheet and bake in the oven for 7 minutes until cooked through inside.
- Serve with the maple-bourbon glaze.