The Unorthodox Epicure — Nashville Hot Chicken Meatballs

Fine, so I didn’t make this batch as hot as I would’ve preferred. But such is necessary during a brief trip back to my brick and mortar home on Chestnut Lane.

I was summoned from the Jimmy Rockford about a week ago to take care of things while Catherine and Alexandra ventured with the school band to Hawaii. Yep. My job was to get the boy to and from school, make sure he was fed and try to get him to bathe a time or two during week.

Everything — sans the baths — worked like a dream.

The boy, I’ve learned, doesn’t really care for homemade food. Neither is he a vegetable fanatic, unless it comes in the form of a corn or potato chip. He likes fried chicken though — and can even handle a little spice. So, what’s a good dad to do?

I unveiled a more convenient and healthier form of Nashville Hot Fried Chicken. This is, by no means, a replacement for the real stuff that hails from Tennessee.  And truthfully, this version isn’t nearly as hot as the real thing although the heat is adjustable.

But it works — as an appetizer, a main or even on a sandwich.  Not to mention, eating this version helped the boy avoid at least one trip to the bathtub.

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Nashville Hot Chicken Meatballs

Nashville Hot Chicken Meatballs — All the flavor. None of the bad stuff.

Nashville Hot Chicken Meatballs — All the flavor. None of the bad stuff.

5.0 from 1 reviews
Nashville Hot Chicken Meatballs
 
Nashville Hot Chicken Meatballs — All the flavor. None of the bad stuff.
Author:
Recipe type: Main
Cuisine: Southern
Ingredients
Meatballs
  • 1 lb – Ground chicken breast
  • 2 tsp – Molasses*
  • 2 tsp – Smoked paprika
  • 2 tsp – Louisiana-style hot sauce (such as Frank's Red Hot)
  • 1 tsp – Chile powder
  • 1 tsp – Garlic powder
  • 1 tsp – Freshly ground black pepper
  • ½ tsp – Cayenne pepper**
  • ¼ cup – Oatmeal***
  • (For skillet) 2 TB – Neutral oil (vegetable, grapeseed or canola)
Coating
  • ¼ cup – Neutral oil (vegetable, grapeseed or canola)
  • 2 tsp – Smoked paprika
  • 1 tsp – Molasses*
  • 1 tsp – Chile powder
  • 1 tsp – Black pepper
  • ½ tsp – Cayenne pepper**
Instructions
  1. In a medium-sized bowl, combine all meatball ingredients gently.
  2. Add oil to a large skillet and heat to medium.
  3. Shape into 2-inch meatballs and carefully place in skillet.
  4. Cook, turning occasionally, until all sides are browned and meatballs are cooked thoroughly – about 10 minutes.
  5. Adjust heat to low setting.
  6. In a small bowl, add coating ingredients, whisking to combine
  7. Pour into skillet with meatballs, tossing gently to coat.
  8. Serve as a sandwich filler (make sure to include dill pickle slices); as a main or appetizer.
Notes
*- Substitute dark brown sugar
**- This amount is for a 'mild' version of the dish ('medium' in my wife's opinion). Adjust heat by adding more or less.
*** - Substitute plain bread crumbs

 

 

Comments

  1. I think this is like genius! And if this means I’d have to take a bath to get a batch, I most certainly would! Wait! You skipped Hawaii?

    • adamjholland says:

      Hawaii is not my idea of paradise. Especially considering they went with 120 other band kids and parents.

  2. Such an interesting combination of ingredients. I’m loving the molasses and the smoked paprika. I’d really like to give these a try and soon. Pinning.

  3. Kathryn @ anotherfoodieblogger says:

    Looks totally yummy Adam! I’m in love with Claussen dill pickle sandwich slices, they’d go great with these!

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