CHICKEN AND PISTACHIO BALLS
Upper Crusts: Fabulous Ways To Use Bread
Tired of meatballs? This alternative can be used as an appetizer or a main course and can be made ahead and/or frozen, fried, or broiled.
Makes about 14 balls.
Ingredients
• 1 pound raw chicken breasts, minced/ground in food processor
• 1 large egg, lightly beaten
• 3/4 cup to 1 cup dry/stale bread crumbs from a stale baguette or French bread
• 1/2 cup shelled, chopped pistachio nuts (unsalted)
• 1/2 teaspoon ground turmeric, or more to taste
• 1/2 teaspoon ground cinnamon, or more to taste
• 1 teaspoon ground coriander, or more to taste
• 1/2 cup all-purpose flour
• 1/4 cup or more olive oil
Directions
In a large bowl, combine the chicken and the egg, then add the bread crumbs, nuts, and spices and mix well to combine.
Shape the mixture into golf-ball-size balls with your hands and roll lightly in the flour. Shake off any excess flour.
Cover the bottom of a medium-size skillet with the oil and heat over medium high heat.
Add just enough balls so they are not touching or crowded.
Cook, turning, until browned on all sides and done in the middle. Remove from skillet and drain well on paper towels.
Add more oil if needed and cook the remaining chicken balls.
If you do not wish to cook them in oil, shape them into patties and do not dip them in the flour. Just broil them until done. They will not have the crisp coating, but will be just as delicious.
TIP: Herbs and spices will keep their flavor longer if they are stored away from heat (like the stove or oven).
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