In a medium straight-sided sauté pan, add 1/2 inch of oil and heat over medium heat until shimmering. Dip two large spoons in the hot oil, then scoop up a portion of the chicken mixture, using the two spoons to form it into a rough football shape; carefully drop the meatball into the oil. Repeat with all the chicken, dipping the spoons in oil as needed to prevent sticking. Cook the chicken meatballs, turning occasionally, until browned and cooked through, about 8 minutes. Remove to a bowl or large plate.
Published at Wed, 16 May 2018 10:29:15 +0000