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Coconut Chicken Meatballs

  • Author: Dan
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 6 Servings 1x
Scale

Ingredients

  • 1 lb. ground chicken
  • 2 eggs
  • 1/4 c. crushed pineapple, drained (reserving juice from can)
  • 3/4 c. regular breadcrumbs
  • 1/2 t. garlic powder
  • 1/2 t. onion powder
  • 3/4 t. salt
  • 2 T. reserved pineapple juice
  • 1/2 c. flour
  • 1 c. panko breadcrumbs
  • 1 c. coconut flakes (sweetened)
  • vegetable or canola oil for frying

Instructions

  1. Mix the ground chicken, 1 egg, crushed pineapple, breadcrumbs, garlic and onion powders, salt and the pineapple juice together in a bowl and chill for 1 hour.
  2. Set a large pot filled halfway with oil to heat over medium heat. While the oil is heating start scooping out the meatballs.
  3. Set out 3 bowls for coating the meatballs, one with an egg mixed with 1 tablespoon of water, another with the flour and another with the panko breadcrumbs and coconut flakes combined together.
  4. Using a 1 1/2 T. scoop, portion out a meatball and dip it first in the flour, shaking off any excess, then in the egg and then in the panko/coconut mixture.
  5. Place on a sheet tray or a board and repeat with the remaining chicken.
  6. Once the oil comes to 325 degrees carefully place in a few meatballs at a time, being careful not to crowd the pot.
  7. Fry the meatballs for 3-4 minutes, then remove one and cut into it to make sure the mixture is cooked through and no pink remains.
  8. Place the meatballs on a plate lined with paper towels and repeat until all the meatballs are fried.
  9. Serve with toothpicks and a piece of pineapple if desired.

Recipe Notes

You can keep these meatballs in the oven at 250º for up to an hour.

  • Category: Appetizers
  • Method: Deep Fry
  • Cuisine: American

Keywords: meatball recipe, chicken meatballs, coconut chicken, appetizer recipes, cocktail meatball recipe