Backpacking Recipe: Chicken Meatballs

These chicken meatballs rehydrate well and they taste much better than using freeze-dried chicken in backpacking recipes.

backpacking recipe - chicken meatballs

 

Memorable Backcountry Meals – 44 Recipes Worth Making

This recipe is from our cookbook “Memorable Backcountry Meals: 44 Recipes Worth Making
Learn more and purchase direct from the authors

 

Ingredients

(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
backpacking recipe - chicken meatballs

using an ice cream scoop to form meatballs

Directions

  • Add all ingredients into a food processor and pulse to blend.
  • Form into 24 meatballs. I like using an ice cream scoop to form the meatballs, but a large tablespoon also works for this.
  • Bake at 325 degrees for 20 minutes.
  • Let cool for 15 minutes.
  • Cut each meatball into 8 pieces and place on dehydrator trays.
  • Dehydrate at 155 degrees until completely dry.
  • Store in the freezer until ready to use in recipes.

To use in recipes: add 3 meatballs (24 cut pieces) to a meal with other dried ingredients. Add water and let soak for 15 minutes to rehydrate.

 

backpacking recipe - chicken meatballs

dehydrating cooked meatball pieces