Spaghetti and Chicken Balls

Yeah. Chick­ens have balls.

  • Ingre­di­ents:
  • 1 12 lbs. raw chicken
  • 2 tbsp. bacon fat or lard
  • Dash or two of ghost pep­per salt or some­thing else for some heat: A splash of Tabas­co or some oth­er hot sauce, what­ev­er you like
  • 1 egg
  • 1 cup breadcrumbs
  • 1 medi­um yel­low onion, fine­ly chopped
  • Oth­er sea­son­ings you like: Lemon pep­per, chili pow­der, oregano, gar­lic, whatever
  • Spaghet­ti
  • Spaghet­ti sauce
  • 12 enve­lope unfla­vored gelatin

Pre­heat oven to 350°.

Grind up the chick­en and onion togeth­er; put in a large mix­ing bowl.

Stir the gelatin into the egg.

Add the egg, bread­crumbs, lard and oth­er sea­son­ings; knead togeth­er, form into meat­balls and place on a non­stick cook­ie sheet or bak­ing pan.

Wherefore Art Thou Lard?

The lard is includ­ed because although the ground chick­en is real­ly wet and mushy, it will cook up pret­ty dry. If you don’t have or like bacon or lard, you can try Crisco, olive oil, milk, sal­sa — some­thing to add some mois­ture for cooking.

You’ll have to exper­i­ment a bit to find the ratio of mois­ture to mushi­ness that suits you. They won’t be very round; they usu­al­ly flat­ten out some so they’re shaped more like tor­toise shells.

Bake at 350° for about 30 min­utes. Remove from the cook­ie sheet with a spat­u­la rather than tongs or you’re like­ly to tear them apart.

Serve with spaghet­ti and spaghet­ti sauce!