BATTLE OF THE MEATBALLS: Oven vs. Deep Fryer!
In this mouthwatering episode, we put chicken meatballs to the ultimate test — oven-baked vs. deep-fried! Using the same delicious meat mixture, we find out which cooking method delivers the best flavor, crunch, and juiciness.
Ingredients
For the Meatballs
- 2 kg 4.4 lbs minced chicken (50% thigh, 50% breast)
- 2 onions finely minced (almost puréed)
- 4 eggs
- 1 green bell pepper finely minced
- 1 Florina pepper or red bell pepper/jalapeño for heat, finely minced
- 30 g salt 1.5% of meat weight
- ½ tbsp ground cumin
- ½ tbsp ground turmeric
- Handful fresh peppermint leaves chopped
- Juice of 1–2 lemons to taste
- 150 g oat flour or breadcrumbs/cornflake crumbs
- 4–5 tbsp olive oil
For Breading (Optional)
- All-purpose flour
- Beaten eggs
- Panko breadcrumbs
For the Sweet & Sour Dipping Sauce
- 150 ml rice vinegar
- 3 tbsp pickled chilies e.g., balik
- 50 g granulated sugar
- 1½ cloves garlic minced
- 2 tbsp fresh ginger minced
Instructions
Prepare the Meatball Mixture
- In a large bowl, combine minced chicken, onions, eggs, bell pepper, Florina pepper, salt, cumin, turmeric, peppermint, lemon juice, oat flour, and olive oil.
- Mix thoroughly with gloved hands until sticky and uniform (about 2–3 minutes).
- Cover and refrigerate for 30–45 minutes to let flavors meld.
Make the Sweet & Sour Sauce
- In a small pot, combine rice vinegar, pickled chilies, sugar, garlic, and ginger.
- Simmer for 5 minutes until slightly reduced.
- Cool to thicken, then transfer to a serving dish.
Shape the Meatballs
- Use a wet spoon to portion the mixture, then roll into balls (golf-ball size).
- Place on a parchment-lined tray and freeze for 30–40 minutes until "frosty" (not frozen).
Bread the Meatballs (Optional)
- Set up a breading station: flour, beaten eggs, and panko.
- Dredge each meatball in flour, dip in egg, then coat with panko.
- Return to the tray.
Cooking Methods
Deep-Fried (Crispy Version)
- Heat oil in a deep fryer to 180°C (350°F).
- Fry in batches (don’t overcrowd) for 4–5 minutes until golden brown and internal temp reaches 70°C (158°F).
- Drain on a rack.
Baked (Lighter Version)
- Preheat oven to 200°C (390°F).
- Bake on a middle rack for 20–25 minutes until golden and cooked through.
Serve
- Pair with the sweet & sour sauce.
Video
Notes
Adjust spice levels to taste. For smaller appetizer-sized meatballs, reduce cooking time. Enjoy!