Chicken Meatballs with Ginger and Lemongrass
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Prep Time: 15 minutes
Cook Time: 10 minutes
This recipe highlights Asian flavors, but Greek-inspired meatballs are also delicious. Mix together 1/2 lb. ground lamb; 1 garlic clove, minced; 1 Tbs. chopped fresh oregano; and 1/2 cup crumbled feta cheese. To make the sauce, in a blender, combine 1/4 cup each fresh mint and parsley, 1 garlic clove, 1/4 cup walnuts, 1 anchovy fillet and 1/2 cup olive oil; process until smooth.
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- 1 lb. ground chicken
- 1 Tbs. soy sauce
- 1 Tbs. Asian fish sauce
- 1 Tbs. minced lemongrass, white portion only
- 1 Tbs. chopped fresh cilantro
- 1/2 Tbs. grated fresh ginger
- 1 garlic clove, minced
- Sea salt and freshly ground pepper, to taste
- 1/4 cup grapeseed oil
- 14 small lettuce leaves
- 4 green onions, thinly sliced
- 2 limes, cut into wedges
Wine PairingThis pairs well with soft, medium-bodied white wines like the Diemersdal MM Louw Sauvignon Blanc, Durbanville from our Wine Club.
Directions:Preheat an oven to 350°F. Lightly grease a baking sheet.
In a bowl, combine the chicken, soy sauce, fish sauce, lemongrass, cilantro, ginger and garlic. Season with salt and pepper and mix well. Roll the meat mixture into 1-inch balls and place on the prepared baking sheet.
Heat a large fry pan over medium heat. Pour in the oil and heat until shimmering. Add the meatballs and panfry, turning them to brown evenly on all sides, about 5 minutes total. Drain on paper towels. Return the meatballs to the baking sheet and bake until cooked through, 3 to 5 minutes. Season with salt and pepper.
Line a platter with the lettuce leaves and arrange the warm meatballs on top. Garnish with the green onions and lime wedges and serve immediately. Makes 14 meatballs.
Adapted from Williams-Sonoma Cooking for Friends, by Alison Attenborough and Jamie Kimm (Oxmoor House, 2008).