December 16, 2013 7:59 AM Subscribe
I'm making a cocktail-sized version of these baked chicken meatballs
for a party tonight, and my meatball mixture is super mushy. (Which I now know is a feature of cooking with ground chicken...) I need help in figuring how to stiffen these things up!
posted by hapax_legomenon to Food & Drink (19 answers total) 1 user marked this as a favorite
I mixed everything together last night and am planning to bake them this afternoon but am concerned the end product will be shaped more like a droopy croquette than a ball. We are only serving finger foods, i.e., no utensils, so I'm concerned they'll be difficult to spear/hold onto with a toothpick. I'm thinking of adding panko – does anyone have any other ideas?