Dolly Parton’s Famous and Classic Lady’s Thighs

Tender, oval-shaped chicken or beef meatballs coated in buttery Ritz cracker crumbs and baked until golden brown and crispy. This recipe is inspired by the traditional Turkish dish Kadınbudu Köfte.

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Dolly Parton’s Famous and Classic Lady’s Thighs

I came across a recipe for Lady’s Thighs Meatballs in the 1990 Dollywood Country Christmas Recipes cookbook, honoring Dolly Parton, and knew I had to try it (partly because the name made me laugh!). These meatballs are inspired by a traditional Turkish dish called Kadınbudu Köfte, which translates to “lady’s thigh meatballs” because of their oval shape, and they’re a little different from your typical meatballs because they have cooked rice mixed into the meat. Traditionally they’re fried, but I adapted the recipe to bake them in the oven with a buttery Ritz cracker coating that gets nice and golden brown. Greg and I thought these were such a fun change from our usual meatballs, and they’re definitely something I’ll be making again!

Ingredients/Substitution Ideas

• Ground chicken–or ground beef or ground turkey
• Cooked rice–white or brown rice both work
• Egg
• Olive oil–or another type of oil like vegetable or canola
• Onion
• Breadcrumbs–plain or Italian seasoned breadcrumbs
• Dried parsley
• Dried dill
• Garlic powder
• Kosher salt
• Black pepper
• Milk–or half-and-half
• Ritz crackers–or buttery club crackers
• Butter

Steps

Prepare the meatball mixture. In a large bowl, combine the ground chicken, cooked rice, egg, olive oil, onion, seasoned breadcrumbs, parsley, dill, garlic powder, salt and pepper. Mix gently until just combined. Avoid overmixing, which can make the meatballs tough.

Preheat the oven. Heat oven to 400°F. Line a large baking sheet with parchment paper or lightly grease it.

Shape the meatballs. Divide the chicken mixture into approximately 12 portions. With lightly dampened hands, shape each portion into an oval about 2½ inches long and 1 inch thick. Place on a plate or baking sheet.

Prepare the coating. In a shallow bowl, whisk together the remaining egg and milk. Place the crushed crackers in a second shallow bowl.

Coat the meatballs. Carefully dip each chicken oval into the egg mixture, allowing excess to drip off. Roll in the cracker crumbs, gently pressing the crumbs onto the surface.

Arrange on baking sheet. Place the coated meatballs on the prepared baking sheet, leaving about 1 inch between each one.

Add the butter. Brush the tops and sides of the meatballs with melted butter. This will help the cracker coating become golden brown and slightly crispy.

Bake. Bake uncovered for 18–22 minutes, or until the meatballs are golden brown and the internal temperature reaches 165°F. Cooking time may vary depending on thickness.

Serve. Remove from the oven and let rest for 3–5 minutes before serving.

Notes/Tips

• These are good with a sauce to dip them in! Try BBQ sauce, ranch dressing, tzatziki sauce, ranch dressing or garlic aioli.
• You can make these meatballs with either ground chicken or ground beef. Ground chicken has a milder flavor and is typically leaner, while ground beef gives the meatballs a richer, meatier flavor. Ground turkey is another great option.
• Mix the meatball ingredients just until everything is combined. Overmixing can make the meatballs dense and tough.
• Instead of rolling the mixture into balls, shape each portion into a short, plump oval about 2½ inches long and 1 inch thick. Try to make all 12 meatballs approximately the same size so they bake evenly.
• Ground chicken can be quite sticky. Lightly dampen your hands with water before shaping the meatballs. You can also refrigerate the mixture for 15–20 minutes if it’s too soft to work with.
• Ground chicken needs to reach an internal temperature of 165°F. Ground beef meatballs should reach at least 160°F. Use a meat thermometer to check the thickest part.
• Store leftovers in an airtight container* in the refrigerator for 4 days. These reheat really well in the air fryer!
• Tools:
  • Baking pan*
  • Knife*
  • Cutting board*
  • Magnetic measuring cups*
  • Magnetic measuring spoons*
  • Glass measuring cup*

Did you know you can filter the recipes on my website to search by meat type, IP or Crockpot, low carb, gluten free, etc.? Use the filter to find exactly what you are looking for. 

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*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.