Moose Farts With Turkey Bacon And Chicken Ham: Your New Go-To Savory Snack!
These Moose Farts With Turkey Bacon And Chicken Ham provide a creative, protein-packed snack or appetizer that is simple to prepare for any occasion.
This recipe utilizes just 7 common ingredients and bakes to a crispy finish in precisely 25 minutes.
Serve these savory bites warm for breakfast, as a unique game-day finger food, or alongside a fresh green salad for a balanced light meal.
Moose Farts With Turkey Bacon And Chicken Ham
Savory chicken bites with turkey bacon and chicken ham, baked to a crispy exterior and juicy interior.
Ingredients
- 1 lb (450g) ground chicken, chilled
- 4 slices (60g) turkey bacon, cooked crispy and crumbled
- 4 oz (115g) cooked chicken ham, finely diced
- 1 cup (120g) sharp cheddar cheese, shredded
- 1/2 cup (60g) panko breadcrumbs
- 1 large egg, lightly beaten
- 1/4 cup (60ml) whole milk
- 2 tablespoons (30g) cream cheese, softened
- 2 large cloves garlic, finely minced
- 1/4 cup (10g) fresh chives, thinly sliced
- 1 tablespoon (15ml) Dijon mustard
- 1 teaspoon (5g) smoked paprika
- 1/2 teaspoon (2.5g) black pepper, freshly ground
- 1/2 teaspoon (2.5g) kosher salt
Optional Crispy Coating
- 1/2 cup (60g) all-purpose flour
- 2 large eggs, extra, lightly beaten
- 1 cup (120g) panko breadcrumbs, additional
Tangy Dill Dipping Sauce
- 1/2 cup (120g) plain Greek yogurt
- 2 tablespoons (30ml) mayonnaise
- 1 tablespoon (15ml) apple cider vinegar
- 1 tablespoon (15ml) fresh dill, finely chopped
- 1 teaspoon (5ml) Worcestershire sauce
- 1/2 teaspoon (2.5g) onion powder
- 1/4 teaspoon (1.25g) kosher salt
- 1/4 teaspoon (1.25g) freshly ground black pepper
Instructions
- Preheat a large, heavy-bottomed skillet over medium heat (300-325°F / 150-160°C). Cook turkey bacon 7-10 minutes, flipping every 2-3 minutes, until crispy and browned. Remove bacon from skillet. Place bacon on paper towels to drain excess fat. Cool bacon for 5 minutes. Finely crumble bacon into small pieces.
- Dice cooked chicken ham into 1/4-inch (0.6 cm) cubes. Shred sharp cheddar cheese. Set diced ham and shredded cheese aside separately.
- In a mixing bowl, whisk together the lightly beaten large egg, whole milk, softened cream cheese, and Dijon mustard 1-2 minutes until smooth.
- Add finely minced garlic, thinly sliced fresh chives, smoked paprika, freshly ground black pepper, and kosher salt to the wet mixture. Stir 30 seconds until evenly combined.
- Add ground chicken, crumbled turkey bacon, diced chicken ham, shredded sharp cheddar cheese, and 1/2 cup (60g) panko breadcrumbs to the bowl with the wet ingredients.
- Mix ingredients 1-2 minutes until just combined. Do not overmix; the mixture should be uniform but slightly loose.
- Roll mixture into 1-inch (2.5 cm) diameter balls. Pack each ball tightly. Yields 30-35 balls.
- Prepare a three-station breading setup: Place 1/2 cup (60g) all-purpose flour in dish one. Place 2 extra lightly beaten large eggs in dish two. Place additional 1 cup (120g) panko breadcrumbs in dish three.
- Dredge each ball in flour; tap off excess. Dip in beaten egg wash; let excess drip. Roll in panko breadcrumbs; press to coat completely and evenly. Place breaded balls on a baking sheet.
- Adjust oven rack to middle position. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Arrange breaded balls on parchment-lined baking sheet, spaced 1 inch (2.5 cm) apart. Bake 20-25 minutes, rotating sheet halfway through, until golden brown and internal temperature reaches 165°F (74°C).
- While balls bake, combine plain Greek yogurt, mayonnaise, apple cider vinegar, finely chopped fresh dill, Worcestershire sauce, and granulated onion powder in a bowl. Whisk 1 minute until smooth. Season with 1/4 teaspoon (1.25g) kosher salt and 1/4 teaspoon (1.25g) freshly ground black pepper.
- Transfer baked balls to a serving dish. Serve with dill dipping sauce.
Notes
- Make Ahead Tip: Prepare mixture up to 24 hours in advance. Form and bread balls. Store uncooked on a parchment-lined tray, tightly covered with plastic wrap, in refrigerator. Bake as directed. Add 5 minutes to baking time if baking from cold.
- Freezing Instructions: Freeze breaded, uncooked balls in a single layer on a baking sheet until solid (2-3 hours). Transfer to a freezer-safe bag or airtight container for up to 2 months. Bake directly from frozen at 375°F (190°C) for 30-35 minutes until cooked through and golden brown.
- Flavor Variations: Substitute Gruyere or smoked Gouda cheese for cheddar. Add 1/4 teaspoon (0.5g) cayenne pepper or red pepper flakes to mixture for spice.
- Serving Suggestions: Serve as an appetizer. Add to a brunch spread, include in a lunchbox, or top a mixed greens salad.
- Air Fryer Method: Preheat air fryer to 375°F (190°C). Spray breaded balls with cooking spray. Cook in batches for 10-12 minutes, flipping halfway through, until golden brown and cooked through. Do not overcrowd basket.
Pro Tips for Perfect Moose Farts Every Time
Ingredient Tips
- Crisp Turkey Bacon:Dice 4 slices of turkey bacon into 1/4-inch pieces. Pan-fry over medium heat (300°F) for 6-8 minutes until deeply golden brown and crispy. Drain on paper towels, removing at least 2 teaspoons of rendered fat, ensuring a perfect crisp texture without greasiness.
- Finely Dice Chicken Ham:Cut 100g of chicken ham into precise 1/8-inch cubes. This ensures even distribution of savory flavor in every bite, preventing large, chewy chunks that disrupt the delicate “fart” consistency.
- Chilled Ground Meat:Start with 500g of 93% lean ground turkey or chicken, chilled to 38°F. Cold meat prevents premature fat rendering during mixing and shaping, leading to juicier Moose Farts and a more stable, less crumbly structure.
- Pre-Sauté Aromatics:Finely mince 1/2 small yellow onion (about 60g) and 2 cloves of garlic. Sauté in 1 teaspoon of olive oil over medium-low heat (250°F) for 5 minutes, until translucent and fragrant. This mellows their sharp flavor and ensures a smooth texture.
- Exact Binder Measurement:Use exactly 1/2 cup (25g) of Panko breadcrumbs. This precise amount delivers a light, airy internal structure. Too little leads to crumbling; too much results in a dry, dense product.
Technique Tips
- Gentle Mixing:Combine all ingredients and mix with your hands for no more than 60 seconds, until just combined. Overmixing develops meat proteins, resulting in tough, dense Moose Farts, while gentle handling keeps them tender.
- Consistent Shaping & Chilling:Portion the mixture into 1-inch diameter balls (approx. 25g each) using a small cookie scoop. Roll gently, then refrigerate for a minimum of 30 minutes. Chilling firms the mixture, preventing spreading and ensuring consistent golden-brown exteriors.
- Optimal Baking:Bake chilled Moose Farts on a wire rack at 375°F (190°C) for 18-22 minutes. They are perfectly cooked when an internal temperature of 165°F (74°C) is reached, and the exterior is uniformly golden brown and firm.
- Crispy Pan-Frying:For a crispier crust, pan-fry in 2 tablespoons of high-smoke point oil heated to 350°F (175°C). Cook in batches for 3-4 minutes per side, rotating frequently, until all sides achieve a dark golden-brown, crisp crust.
- Crucial Resting Period:After cooking, transfer Moose Farts to a cooling rack and let them rest for 5 minutes before serving. This allows internal juices to redistribute, guaranteeing a moister, more flavorful bite.
Common Issues
- Dry/Crumbly Texture:To prevent dryness, add 1 additional tablespoon of full-fat sour cream or 5% fat Greek yogurt per 500g of meat. If already cooked, gently simmer in a light chicken broth for 10 minutes until visibly plump and tender.
- Spreading/Flattening Farts:Increase breadcrumbs by 1/4 cup (12g) and ensure formed Moose Farts are chilled for a full 45 minutes before cooking. This firms the binders and fat, providing structural integrity to maintain their spherical shape.
- Lack of Robust Flavor:Boost flavor by toasting 1/2 teaspoon of fennel seeds and 1/4 teaspoon of red pepper flakes in a dry pan for 60 seconds until fragrant, then crush and add. Incorporate 1 teaspoon of finely grated Parmesan cheese per 500g of meat for umami.
- Uneven Cooking:Ensure Moose Farts are precisely 25g each. Reduce baking temperature by 25°F (to 350°F or 175°C) and increase cooking time by 5-7 minutes. If pan-frying, lower oil temperature to 325°F (163°C) and extend cook time to 5 minutes per side for thorough internal cooking.
Ingredient Substitutions & Variations for Moose Farts
Moose Farts, in this savory rendition featuring turkey bacon and chicken ham, are delightful, bite-sized morsels. Whether you’re navigating dietary restrictions, seeking different flavor profiles, or simply ran out of an ingredient, these substitutions offer flexibility without compromising the dish’s delicious essence.
Essential Substitutions
- Cream Cheese:
- (Neufchâtel offers a slightly tangier, lower-fat option. Mascarpone provides a richer, creamier texture and a slightly sweeter flavor profile.)
- Shredded Sharp Cheddar:
- (Gruyère adds a nuttier, more complex flavor and melts beautifully. Monterey Jack offers a milder, creamier melt.)
- Turkey Bacon:
- (Prosciutto delivers a saltier, more intense pork flavor and crispy texture. Mushroom bacon offers an umami-rich, savory alternative with a satisfying crisp.)
- Chicken Ham:
- (Smoked turkey maintains a similar smoky, savory profile. Shredded chicken thigh provides a richer texture and milder flavor, absorbing other seasonings well.)
- Panko Breadcrumbs:
- (Crushed crackers provide a saltier, crispier coating. Crushed cornflakes offer a lighter, crisp texture and a hint of sweetness, requiring seasoning adjustment.)
- All-Purpose Flour (for coating):
- (Both cornstarch and tapioca flour provide a crisp coating when fried or baked, yielding a slightly lighter texture than all-purpose flour.)
Dietary Variations
- Gluten-Free:
- Replace all-purpose flour with a 1:1 gluten-free all-purpose flour blend (ensure it contains xanthan gum). Substitute Panko breadcrumbs with 1:1 gluten-free Panko breadcrumbs or 1 cup finely ground almond flour.
- Dairy-Free:
- Replace cream cheese with 1:1 plain vegan cream cheese. Substitute shredded sharp cheddar with 1:1 dairy-free shredded cheddar or 1/2 cup nutritional yeast (for cheesy flavor, not melt).
- Low-Sodium:
- Use low-sodium turkey bacon and chicken ham. Omit any added salt, replacing it with an extra 1/4 teaspoon garlic powder and 1/2 teaspoon onion powder to boost flavor.
- Keto/Low-Carb:
- Omit all-purpose flour for the coating. Replace Panko breadcrumbs with 1 cup finely ground almond flour or 1 cup crushed pork rinds for a crispy coating. Ensure meats are sugar-free.
Flavor Variations
- Spicy Kick:
- Add 1/4 teaspoon cayenne pepper and 1 tablespoon finely minced jalapeño (seeds removed for milder heat) to the mixture for a noticeable heat, or a dash of hot sauce to the egg wash.
- Herbaceous Delight:
- Incorporate 2 tablespoons fresh chopped chives and 1 tablespoon fresh chopped parsley into the cream cheese mixture for a bright, fresh herbal note.
- Umami Bomb:
- Add 1/2 teaspoon onion powder and 1 teaspoon Worcestershire sauce (or tamari for gluten-free) to the cream cheese mixture, enhancing the savory depth of the dish.
- Tangy Onion:
- Replace the green onions with 1/4 cup finely minced red onion (soaked in cold water for 10 minutes to reduce harshness) and add 1/2 teaspoon Dijon mustard to the mixture for a piquant edge.