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Neno's Place Established in 2006 as a Community of Reality


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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Chicken Meatballs with Ginger and Lemongrass

    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12

    Chicken Meatballs with Ginger and Lemongrass Empty Chicken Meatballs with Ginger and Lemongrass

    Post by Lobo Tue 02 Feb 2016, 7:13 pm

    Chicken Meatballs with Ginger and Lemongrass Img80l
    Chicken Meatballs with Ginger and Lemongrass
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    Prep Time: 15 minutes
    Cook Time: 10 minutes
    Servings: 14
    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.






    • 773

    Ingredients:


    • 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

    Chicken Meatballs with Ginger and Lemongrass Wine-pairing-icon-white

    Wine Pairing

    This 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).

      Current date/time is Sun 01 Dec 2024, 12:22 pm