CHICKEN MEATBALLS FOR CROCK POT OR STOVE If youre making the meatballs for a pasta sauce and want extra Italian flavor, add about 1/2 teaspoon of dried leaf basil or oregano and a few tablespoons of grated Parmesan. Serve as appetizers or a meal with the sauce of your choice. The meatballs are excellent with a sweet and sour sauce, an Asian style glaze, or tomato-based sauce. Below the instructions youll find a recipe for the sweet and sour sauce shown in the photo. Cook Time: 15 minutes Total Time: 15 minutes Yield: About 24 Meatballs Ingredients: 2 tablespoons finely chopped onion 1 tablespoon olive oil 1 pound boneless chicken thighs, without skin 1 slice bread, white or sourdough, torn into pieces 2 tablespoons milk 1 egg white 1 tablespoon chopped fresh parsley 1/2 teaspoon salt 1/8 teaspoon freshly ground black pepper Preparation: Heat the oven to 350°. Line a shallow baking pan or jelly roll pan with nonstick foil. Saute the finely chopped onion in olive oil a small skillet over medium low heat, stirring constantly, until softened. Set aside. Cut the chicken thighs in small chunks, trimming fat as needed. Put in the food processor and pulse until coarsely minced. Add the sauteed onion, bread pieces, milk, egg white, parsley, salt, and pepper. Process the mixture until the it is finely ground. Shape the chicken mixture into small, 1-inch meatballs, about 24, moistening hands with water as you work. Place the meatballs in the prepared baking pan. Bake for about 15 minutes. Ground chicken must be cooked to at least 165° when measured with a food thermometer in the center of a meatball. Makes about 24 meatballs. Serve the meatballs as an appetizer (may be doubled or tripled for a crowd) with the sauce below or your favorite, or serve with hot cooked rice or noodles as a family meal. 1/2 cup hoisin sauce 2 tablespoons apricot preserves, pineapple preserves, or sweet orange marmalade 2 green onions (scallions) , sliced 3 tablespoons rice vinegar 2 medium cloves garlic, pressed or finely minced 2 tablespoons low sodium soy sauce 1 1/2 teaspoons toasted sesame oil or regular Asian sesame oil 1 teaspoon ginger paste or ground ginger 1/2 teaspoon garlic chili paste, optional Slow Cooker: Put the cooked meatballs and glaze in a slow cooker. Cover and cook on low for about 2 hours, or until nicely glazed. Serve with a garnish of sesame seeds or chopped green onions, if desired. Stovetop: To cook on the stovetop, combine the meatballs and glaze in a saucepan. Cover and cook over low heat, stirring frequently, until meatballs are hot and glazed.
Posted on: Tue, 19 Nov 2013 07:26:12 +0000
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