Chief Longwind Of The North
Certified/Certifiable
This recipe is copied with my permission from one of me own cookbooks. I share it with everyone on DC. Although I usually make these to go ith rice, or noodles, with a pineapple sweet & sour sauce, they are great made into mini meatballs, and added to Asian themed soups as well. Give them a try. IMHO, they are yummy.
Asian Chicken Meatballs
There's this great restaurant just down the road a bit from my home. They serve some fine food at this place. One of my wife's favorite dishes served at this establishment is chicken meatballs. They are good. I've had them.
Well, to make a long story short, I had to try to make something similar at home. The results of my efforts (and this is according to my wife, folks) are chicken meat balls of superior quality to the ones found at the restaurant. These are especially good with pineapple sweet & sour sauce.
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Ingredients:
Skin and remove the chicken from the bones (save the skin) and either mince in food‑processor, or run through a meat grinder. Mince the garlic and add with the onion powder to the meat. Finely chop the celery and add it to the chicken with the remaining ingredients. Mix well.
The trick to these meatballs is egg. Lacking sufficient fat to hold them together, the protein rich egg white coats each morsel of meat, acting like the fat in a hamburger. It binds them.
Shape into 1 inch meatballs and gently Sauté until lightly browned on all sides. Serve with Pineapple Sweet & Sour Sauce, white rice and butter, and with steamed carrots. Arrange artistically on dark plates and serve.
Makes approximately 24 meatballs.
Use the skin, and bones to make chicken broth for the sweet & sour sauce, or cry the skins until well browned and crispy. Lightly salt and serve crumbled over the rice, or noodles for an amazing flavor pop.
Seeeeya; Chief Longwind of the North
Asian Chicken Meatballs
There's this great restaurant just down the road a bit from my home. They serve some fine food at this place. One of my wife's favorite dishes served at this establishment is chicken meatballs. They are good. I've had them.
Well, to make a long story short, I had to try to make something similar at home. The results of my efforts (and this is according to my wife, folks) are chicken meat balls of superior quality to the ones found at the restaurant. These are especially good with pineapple sweet & sour sauce.
*
Ingredients:
- 1 large chicken breast
- 2 large chicken thighs
- 3 stalks celery
- 1/2 tsp. salt
- 1 clove garlic
- 1 tsp. onion powder
- 1/8 tsp. Chinese 5-spice powder
- 1 medium egg, lightly beaten
Skin and remove the chicken from the bones (save the skin) and either mince in food‑processor, or run through a meat grinder. Mince the garlic and add with the onion powder to the meat. Finely chop the celery and add it to the chicken with the remaining ingredients. Mix well.
The trick to these meatballs is egg. Lacking sufficient fat to hold them together, the protein rich egg white coats each morsel of meat, acting like the fat in a hamburger. It binds them.
Shape into 1 inch meatballs and gently Sauté until lightly browned on all sides. Serve with Pineapple Sweet & Sour Sauce, white rice and butter, and with steamed carrots. Arrange artistically on dark plates and serve.
Makes approximately 24 meatballs.
Use the skin, and bones to make chicken broth for the sweet & sour sauce, or cry the skins until well browned and crispy. Lightly salt and serve crumbled over the rice, or noodles for an amazing flavor pop.
Seeeeya; Chief Longwind of the North