Recipe: Chicken Meatballs
These chicken meatballs rehydrate well and they taste much better than using freeze-dried chicken in backpacking recipes.
(makes 24 meatballs)
- 1 pound ground chicken
- 1 cup panko bread crumbs
- 1 egg, whisked
- 2 teaspoons Worcestershire sauce
- 1 teaspoon oregano
- 1 teaspoon sugar
- 1/2 teaspoon garlic powder
- 1 teaspoon salt
- 1/8 teaspoon black pepper
Mix all ingredients and form into 24 meatballs.
Bake at 325 degrees for 20 minutes.
Let cool for 15 minutes.
Cut each meatball into 4 pieces and place on dehydrator trays.
Dehydrate at 155 degrees until completely dry.
Store in the freezer until ready to use in recipes.