Chicken Meatballs

When i was going through my recipe file i came across these. I made these for a dinner party many years ago and they were a big hit. These are a great appetizer.

Chicken Meatballs

Ingredients

1 lb of chicken breast fillets, chopped
1 onion diced
1 stalk of celery diced
1 egg
2 cloves of garlic, minced
6 scallions, chopped
3 table spoons of veggie oil
1 table spoon soy sauce
1 table spoon Chinese rice vinegar
1/2 teaspoon red pepper flakes
Salt and pepper to taste

Dredging mixture

1/3 cup of rice flour
1 table spoon corn starch
1/2 teaspoon celery seeds
1/2 teaspoon ground yellow mustard
1/2 teaspoon ground ginger
1/2 teaspoon ground coriander

Plum Sauce

Directions

In a skillet over medium high heat oil, then add chicken cubes and saute until done about 3 minutes. Remove from skillet to drain. Next add the onions to skillet and saute until soft, now add the garlic and celery to the skillet. Saute for 1 minute then remove from skillet to drain.

Place cooled chicken and onion mixture to the food processor and pulse to mince (do not puree). Remove mixture to a bowl and add the egg, soy sauce, vinegar, scallions, red pepper and salt to pepper to taste. Work with your hand to combine. Cover with plastic wrap and chill for about 1 hour.

In the meantime whisk together all the dredge mixture.

Once meat mixture is cooled, form into one inch balls and dredge through the rice flour mixture. Now you can either bake the meatballs in a 350 degree oven until golden brown or fry them in additional veggie oil until golden brown.

Serve on a platter with plum sauce and if you are frying the meatballs cut up some additional scallions and fry them up in the pan after the meatballs and add them to the platter.

Enjoy Cooking

Mexican Meatballs

Well I sort of came up with this as an alternative to my Swedish meat ball recipe: only this one is much easier to take and does not take as much time to prepare. I was thinking I like the flavors in meat tacos but wouldn’t it be great in a meat ball sub sometimes too, or as an app at a dinner party without the mess of a taco.

I have served this many times at our cabin and our friends cabin.

I hope you like it.

Mexican meatballs

Ingredients

2 tablespoons olive oil
2 medium red onion, finely chopped
4 cloves garlic, finely chopped
1 jalapeño, seeded and finely chopped
2 pound ground pork
1 cup dry panko bread crumbs
2 large eggs
2 teaspoons kosher salt
1/2 teaspoon black pepper
2 teaspoon ground cumin
1 teaspoon of ground yellow mustard
4 sprigs of fresh oregano – leaves removed from stems

6 cups of Fresh Salsa – there is a recipe on this blog for Rancho Salsa, this is what I use.

Corn tortillas or a nice baguette and fresh grated cheese


Heat oven to 400° F.
In a skillet over medium high heat place the olive oil and the onions and cook until soft. Remove from heat add garlic, jalapenos and the fresh oregano and set aside.
In a small bowl whisk together the eggs and the spices. Once the onions mixture has cooled add the onions to the eggs. The onions must be cooled you do not want to scramble the eggs.
In a large bowl place the pork and break it up with your hands. Next add the egg mixture to pork and using hands combine all the ingredients. Lastly add the bread crumbs and kneed the mixture. Once combined, form into 1 inch balls and place on a parchment line cookie sheet. Yes you are going to bake them. Place in the oven for about 15 to 20 minutes or until the meatballs have started to brown and firm up. Remove the meatballs from oven and place them in a deep baking dish and cover with 4 cups of salsa and return to oven to bake for an additional 10 minutes. Remove from oven and serve with either Corn tortillas and the additional salsa or place on a baguette and cover with cheese to make a Mexican meatball sub.
If serving at a dinner party as an app, I have removed the meatballs from the baking dish and placed them on toothpicks and placed the on a platter with additional salsa.

Enjoy Cooking