For a cool, crunchy slider topping, toss thinly sliced celery and fresh parsley leaves with a splash of Champagne vinegar and drizzle of olive oil. Season with table salt and freshly ground black pepper to taste.
1 tablespoon kosher salt
2 teaspoons fennel seeds
1 teaspoon black peppercorns
2 pounds ground chicken
1/2 cup firmly packed fresh flat-leaf parsley leaves, chopped
Place first 3 ingredients in a mortar bowl or spice grinder; grind to a fine powder, using a pestle or spice grinder. Place chicken, next 6 ingredients, and crushed spices in a large bowl. Combine mixture with hands until blended and smooth (2 minutes). Cover and chill 1 hour.
Preheat oven to 400°. Drop mixture by rounded spoonfuls 1 1/2 inches apart onto a lightly greased aluminum foil-lined jelly-roll pan, using a medium-size cookie scoop (about 1 1/2 inches).
Bake at 400° for 10 to 12 minutes or until done. Toss meatballs with hot sauce. Serve on split rolls with Blue Cheese Sauce.
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Made these for a party and they were a huge hit. Definately make the celery side and the blue cheese sauce as they elevate the meatballs from great to outstanding.
I cannot believe someone gave it one star and didn't even make the recipe. That throws the average ratings off. It is an excellent recipe. Preground fennel, pepper and regular salt would have been fine substitutes. Geesh!
Made this for a party last weekend and everyone loved the sliders. The freshly ground spices, cheese and parsley elevated the meatballs from bar food to something good enough for a party. I used little square ciabatta rolls and Frank's wing sauce.
I almost didn't make this because someone only gave it one star, but it looks like they never made this recipe! I made this for a Clemson tailgate. Big hit! Will make it for my husband's poker buds.
(Shame on the other grumpy reviewer to give a bad review for something they didn't make! They could have used a coffee grinder.)