Grilled Chicken Meatballs | Easy Make-Ahead Method | Food Wishes
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- เผยแพร่เมื่อ 16 พ.ค. 2024
- This easy technique for grilled chicken meatballs is the only way to go! By pre-baking the meatballs, they finish quickly on the grill, and stay moist and juicy every time. The hoisin-ginger glaze we used makes for a beautiful, glossy meatball, but you can flavor these just about any way you want. Enjoy!
For the fully formatted, printable, written recipe, follow this link: www.allrecipes.com/grilled-ch...
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You can also find more of Chef John’s content on Allrecipes: allrecipes.com/recipes/16791/e...
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You are the Biggie Smalls, of your giant, grilled meatballs
I love playing with Big balls
most importantly is that you brush the sauce around the outside, round the outside, round the outside.
"Damp hands make smooth balls" will be written on Chef John's tombstone 🤣
It's an iconic phrase, but his epitaph will surely be "and as always, enjoy!"
I expected this to be the most talked about line. Ballsy joke!
Also ”Wet wood works the best” legend
'I'm now the Carole Lombard of this here graveyard"
I'll see myself out
John, I live in mortal fear of the day you stop making these videos because my cooking reputation hinges on them. I have gotten more pleasure from making and experimenting with your recipes! And have given pleasure to those who enjoy my food…but I’m only channeling your inner chefiness/child.
You are fun AND a genius. Thank you!!❤
Agreed !
Well, he is after all the Marvin Gaye of making our day.
@@Mus34679 The Billy Joel of filling our bowl 😁.
shouldnt you by now have the confidence to give it go yourself, at some point its worth trying to work without recipies, if you have the foundations down and a good sense of tasting for flavor balance :)
I come here every day to steal ideas, but thought it was time to comment. Thank you Chef John! You truly are the Julia Child of the modern era. Only, instead of mostly French cuisine, you bring us the whole world, and so much wonderful culinary knowledge while keeping it all fun and ego free. I look forward to your recipes every week. Thank you for all you do!
Been watching your videos since way back. I`ve gone to culinary school but none of my teachers taught me as much as you have. keep it up. You`re the goat.
Things I learned from Chef John today:
- Damp hands make smooth balls
- The balls should be barely touching
- Chef John loves it when you experiment with balls
So ballsy!
Chef John was not kidding with these meatballs being forgiving. I checked them at 12 minutes and they were already over 170 degrees! They were still tender even after grilling. I would definitely start checking them at the 10 minute mark.
These are called tsukune (skoo-neh, つくね) in Japanese and are a staple at izakayas. If you ever find yourself in one, order them! They're incredible.
We love you Chef John ❤️🇺🇸
I’m the guy that has too much beer while cooking lol 😂
You are after all the only judge presiding over how much beer you're imbibing, so drink up 🍻
Same, brother.
Hey, I time my Brown Roux by how long it takes to drink 2 beers. Never fails!
Made these after seeing the video yesterday and really enjoyed them! We weren’t able to grill them this time, but we broiled them the last few minutes to achieve some extra browning and they were still good. Will definitely try finishing them on the grill soon! Served them with ginger, scallion, garlic and lime rice and roasted broccoli and it was a great meal!
Stress free chicken grilling is too awesome. This is definitely going in the rotation
No one love the balls like Chef John loves the balls. Grilled chicken balls that is.
Chef John - Have you ever made Oyakodon? It's a Japanese dish made of chicken and eggs served over rice. It's delicious if you've never had it.
Turned out delicious! We served the meatballs over slaw, excellent choice. Used half pork half beef instead of chicken.
Ok the sandwich option looks awesome. I gotta use that idea.
Dang! I made chicken balls last night! If I had waited I would have seen this recipe!!! Oh well, I have it for the future.
CJ: loved you since '09! Please keep the savory stuff coming!
Havent watched your channel in two years, and its so wholesome that its all still the same 🥰
masterfully done.
Everything you prepare and cook is perfect. Thank you for such stellar content ✌🏼
Ok, I needed a recipe like this, so looking forward to experimenting with this. Seems like a good candidate for making ahead for camping or picnics too...
You are (after all) the Monty Hall of your Chicken Meat Ball!
Look amazing! Thank you!!
I've been getting more creative on the grill lately as we are cooking out at least once a week but many times twice. I will try these with beef meatballs. I finally figured out to cook a great potato on the grill, slice it the long way then microwave for about 3 minutes. Same with carrots. Thanks for the recipe!
I love you and your videos chef John!
Definitely a must try!😋🍴
Love Chef John!!!
These look delicious!
Looks like a great recipe either with or without barbecue served as chicken burgers !!!
Wow.... your channel has grown! Congrats!
Came across u this beautiful Sunday morning....Yay🎉🎉🎉
You are the Matt Frewer of how you skewer
Great Idea!!!
That sandwich is what I was thinking about the entire video! Dang!
5:40 - Thanks for the tip. I'll keep that in mind if I am ever able to start grilling someday myself.
Thanks John
They look gorgeous.
Exciting! 🎉🎉🎉
I'm trying to cut carbs so this recipe is coming at the perfect time for me, def gonna try it.
John, sometimes you make me laugh a lot, you think of so many possibilities like if someone drinks too much beer at the grill,lol. They look tasty, wish I was allowed to grill where I live, but I'm thinking applying some of the sauce and placing them under a broiler for a few minutes might work, just won't have the smokey taste from the grill, or I could add liquid smoke maybe to the sauce? Thanks for sharing, always appreciated.👍❤️
I think your idea will work, especially with a little liquid smoke.
Thanks, I know it won't be the same, but it should be tasty.
Liquid smoke is really strong. Use 1 drop only in the glaze/sauce.
wilfbentley6738,
Thanks, I will keep that in mind.
bake them on the grill instead of heating your house up with an oven during summer grilling season.
Would love to know the dressing for the Asian slaw, thanks chef!
If you want 16 even portions, divide your mix in half, 4 times. So divide it, then divide those divisions, repeat two more times. 16 is 2^4 so no need to use measuring tools
I’ve been using ground chicken to make chili lately. Wife loves the flavor. Will definitely try this as well. Thank you chef.
I love Kashmiri Reshami kebab, also made with minced chicken and grilled, might be another good recipe for ya Chef!
"and/or you drink a lot of beer when you grill" 🤣But when you've been doing it for so many years, you do actually get relatively proficient at it! 😜
Nice
I’d like to try those on a sandwich
I'm always excited to see a new way to cook up some lean chicken meatballs. I'm on a diet so these look like a terrific treat. I will definitely try them sooon.. so please follow the lin... Jk thats's your thing to say
Hello from Sacramento CA. Hey John it's started like bay area weather here this morning.
Light the Beam! 🎉😎😁
Awesome recipe chef, please show Italian Torta pasqualina recipe please 🥺 please
I hope you start your own izakaya!
the jokes get me every time 😂
The rarest of all the grilled chicken offerings? I hope not😄
yummy1 why does overtaxing make the. chicken meatball tough? just wondering?
Tsukune! ❤
Is there a recipe for the slaw too?
The secret to grilling your chicken meatballs is to bake them. Got it.
Not using the freakishly small wooden spoon to stir up the sauce was a missed opportunity 😢 great video!
Between the oven and the grill, can you freeze them?
And here I am with plain ground chicken for dinner 😢 I think I’ll try adding those seasonings to it!
Hi John. How is freezing these? I would like to make them, freeze and then cook in my Itaki bento cooker. Should I bake and freeze or just freeze the raw meatballs and go from there? I would think the bake and freeze would be optimal. Thanks.
I want to try that too so I don’t have to turn on the oven on a hot day.
Is there any reason these wouldn't freeze well for planning way in advance?
Very very funny that you called the chicken meatballs the 'rarest' of the grilled chicken offerings 😂
if i were a betting man, id say this video was a walmart trip xD from grill to grilled chicken
Holy s***. There's an Indonesian poster on Instagram who did a dish of meatballs dropped into boiled egg half cradles, and the smartest comment was to precook the meatballs. And here I see the perfect complement.
Honest question...Instead of spending 30 minutes to prep my charcoal grill for 6-8 minutes of cooking, are these doable under the broiler?
Which whole 'REAL' charcoal did you use?
Just in time for today’s Bed time story
Do you think grinding some chicken thigh at home would work or is that TOO moist?
These look great! Side note, that was a lot of charcoal for four little skewers that only needed reheating. I hope you had some brats or a nice ribeye to throw on after the skewers.
As a Weber Kettle man myself this is a no-no. Way too much charcoal for way too short a cook.
i like it looks like a ps2 videogame food that we would dream to eat , i imagine with a orange chicken sauce hm...
Your fingers you'll be a'licken,
When your meatballs are made with chicken.
I’m gonna make these, but instead of the oven I’ll bake them on the pellet smoker!
Pull up your sleeves!!
Since you're using the oven first and then grilling them, could that technically count as doing a "reverse sear" method so to speak?
‘Skyers’ is correctly pronounced SKEW-ers….. ☺️
It's not called a sorbet scoop, it's called funderelele.
Damp hands smooth balls.
"Wet wood works best".
I am terrified of chicken mince
Why are there no eggs in the meatball mixture?
this channel is more about how to make being alive better.
Cheeky Mate Cheeky lol
I'm not having beers but I eat the food as I'm grilling by the time I finish half of the food is gone into my stomach m😅
Ever notice when this guy talks, he always starts low to high to low with his voice with every sentence 😂
👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍
If you have the flat-style skewers, you could omit the oven part
I thought a Vlad reference would have involved a blooder cut of meat.
علي موحان💓🤎🤎💞🤎💞🤎💞🤎🤎💞🤎💞🤎💞🤎💞🤎💞🤎🤎💞🤎💞🤎💞🤎💞🤎💞🤎💞🤎🤎💞🤎💞🤎💞🤎💞🤎💞🤎💞🤎🤎💞💞
You didn't linger and do that thing with your voice when you said "with" in the intro. Why? How can I help?
That rhyme was a stretch Chef.
Wonderful ideas! Just. Please don't cook with aluminum foil, pans or non-stick if you care about health. 🙏
I’m so early 🥰🥰
“Skyurrers”
Who's going to buy a bottle of Mirren wine for a couple teaspoons? How about suggesting a substitution?
The little bottles found in the supermarket are not pricey.
Picky much? There must be other recipes to use it, it's not as if it will go bad quickly.
❤☦ CHRIST IS RISEN ☦❤
❤💪🍗🙏☦ BLESSED ARE THE CHEFS ☦🙏🕊😋✌
Christ is a chicken meatball?!
If there's not metric measures in the recipe, I'm not going to bother watching.
Follow the recipe link and you get metric. Also, you watched anyway.
I'd say measure with your heart, but your meal would be very lacking. 😅
What a ridiculous remark
@@foodwishes Chef John, always ready with a snappy comeback.🤣
Lol 😂