Asian Chicken Meatballs
Hi All! I know I haven’t written in forever, my bad. I have really been hooked on Instagram and have started using my photos and short quips to get people over to the blog. Maybe not the best plan, but I have been enjoying it. You need to check it out.
Today, however, I made such a great dish that I needed more writing space and talk time to let you get your paws on the recipe, it was truly outstanding. It started out as just making my own Asian chicken meatballs from fresh raw chicken and just blew up from there. Let me preface so I don’t have to write for each item, but I purchase organic where available and cut up items before putting in food processor.
2 raw organic chicken breasts and 2 organic chicken thighs (no bones or skin)
1/2 c. panko bread crumbs (seasoned or unseasoned)
Give a whirl in the food processor until small chopped. Don’t beat it to death where it becomes chicken baby food! Remove and add to stainless or glass bowl.
In another food processor whirl around (no need to wash in between chicken and mixings below)
6 green onions, scallions
6 garlic cloves
2 t. sesame oil
2 T. soy sauce
2 or 3 shakes of Tabasco or any hot sauce (or none)
1 small can drained water chestnuts
1/4 c. chicken stock or broth
Give another whirl, again, a bit chunky not baby food smooth.
Add to chicken. Place in refrigerator about 1/2 hour to come together as this mixture is soft. Then make smallish meatballs and layer on 2 large cookie sheets and pop into a 400 degree oven for 15 minutes then lower temperature to 350 for another 10 minutes.
I noticed at this point that they were a bit anemic and pale looking since they were chicken. So I needed a sauce to paint on the top.
I took 2 teaspoons of Kitchen Bouquet which is a browning sauce and you find it where your seasonings are at any grocery store. I use it to add to chicken and turkey meatloaf as they are pale and not always appetizing, the KB makes them darker…like paint! I added this to a saucepan and mixed in 1/2 teaspoon of hot pepper flakes and 1/2 cup of no sugar apricot jam. Mixed quickly and painted my meatballs with the sweet and spicy dark brown mixture.
Well, now what? I decided to make jasmine rice and use a can of coconut water and chicken stock as the cooking liquid with a quick 1/2 cup of chopped fresh spinach when it was done cooking for a bit of green.
While that was cooking I thought I had the sweet and the savory, how about some sour? In walks a package of sauerkraut that I had in the fridge. I drained it, added fennel, 1/4 cup of brown sugar and marjoram. I cooked it in a hot iron skillet until browned and the flavors swam together. Then I just added the meatballs and let them marry for about 5-10 minutes.
Plating was easy. Two scoops of rice and the sauerkraut and asian chicken meatballs on top. To this we had a salad with dried cranberries, lettuces, shredded carrots, almonds and ginger dressing!
If I only had a bottle of plum wine or sake it would have been nirvana! I am serious, who would think to add sauerkraut to this dish…me! I should open a restaurant.
When you make this Asian chicken meatball deliciousness, please drop me a note and let me know how it goes. Add your own veggies to the rice like snow peas or soybeans or any unique item you might have. Make it your own because you really can’t go wrong.