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

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

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.

dehydrating cooked meatball pieces