INGREDIENTS:
- 1 lb. ground chicken
- 2 eggs
- 1/4 c. crushed pineapple, drained (reserving juice from can)
- 3/4 c. regular breadcrumbs
- 1/2 t. garlic powder
- 1/2 t. onion powder
- 3/4 t. salt
- 2 T. reserved pineapple juice
- 1/2 c. flour
- 1 c. panko breadcrumbs
- 1 c. coconut flakes (sweetened)
- 1 t. coconut extract
- vegetable or canola oil for frying
INSTRUCTIONS:
- Mix the ground chicken, 1 egg, crushed pineapple, breadcrumbs, garlic and onion powders, salt and the pineapple juice together in a bowl.
- Chill for 2 hours or overnight.
- Set a large pot filled halfway with oil to heat over medium heat.
- While the oil is heating start scooping out the meatballs.
- Set out 3 bowls for coating the meatballs.
- One with the other egg mixed with the coconut extract and 1 T. of water.
- Another with the flour and another with the panko breadcrumbs and coconut flakes combined together.
- Using a 1 1/2 T. scoop, portion out a meatball and dip it first in the flour, shaking off any excess, then in the egg and then in the panko/coconut mixture.
- Place on a sheet tray or a board and repeat with the remaining mixture.
- Once the oil comes to 325 degrees carefully place in your first batch of meatballs.
- How many meatballs per fry will depend on the size pot your using, just be sure not to overcrowd your pot of oil.
- Fry the meatballs for 5 minutes, then remove one and cut into it to make sure the mixture is coked through. If it's not, give them another minute and check again.
- Place the meatballs on a plate lined with paper towels and repeat until all the meatballs are fried.
- Serve with toothpicks and a piece of pineapple for appetizers or serve for dinner with fries or rice.
Notes:
You can keep these meatballs in the oven at 250ยบ for up to an hour.
Source: Mantitlement
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