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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


    Ginger-Sesame Braised Chicken Meatballs

    Lobo
    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12
    • Post n°1

    Ginger-Sesame Braised Chicken Meatballs Empty Ginger-Sesame Braised Chicken Meatballs

    Post by Lobo Mon 26 Dec 2016, 4:18 pm

    Ginger-Sesame Braised Chicken Meatballs Img4l
    Ginger-Sesame Braised Chicken Meatballs


    Prep Time: 25 minutes
    Cook Time: 145 minutes
    Servings: 10
    Discover a new way to serve meatballs, sans spaghetti. These Asian-inspired chicken meatballs, simmered in a slow cooker with our ginger-sesame braising sauce, are great with rice or in lettuce wraps.


    Ingredients:


    • 2 eggs
    • 3/4 cup (1 1/2 oz./45 g) panko
    • 2 tsp. peeled and grated fresh ginger
    • 1/2 cup (1 1/2 oz./45 g) finely chopped green onions, white and
        light green portions
    • 1 Tbs. minced garlic
    • 2 tsp. kosher salt
    • 3 lb. (1.5 kg) ground chicken thighs
    • 3 Tbs. vegetable oil
    • 1 lb. (500 g) shiitake mushrooms, halved
    • 1 jar ginger-sesame braising sauce
    • Steamed white rice for serving
    • Steamed snow peas for serving
    • 1/2 cup (1 1/2 oz./45 g) thinly sliced green onions, white and
        light green portions
    • Toasted sesame seeds for garnish

    Directions:

    In a large bowl, combine the eggs, panko, ginger, chopped green onions, garlic and salt. Add the ground chicken and stir well. Form into meatballs, using 1 Tbs. of the meat mixture for each one.

    In the stovetop-safe insert of a slow cooker over medium-high heat, warm 1 Tbs. of the oil. Sear one-third of the meatballs, turning occasionally, until well browned, about 8 minutes. Transfer to a bowl. Brown the remaining meatballs in 2 batches, using 1 Tbs. oil for each batch. Add the mushrooms to the insert and cook, stirring, until browned.

    Add the meatballs and the braising sauce to the mushrooms in the insert and bring to a simmer over medium-high heat. Transfer the insert to the slow-cooker base. Cover and cook on high according to the manufacturer’s instructions for 2 hours, stirring once halfway through.

    Serve the meatballs over rice and snow peas. Garnish with the sliced green onions and sesame seeds. Serves 10.

    Williams-Sonoma Kitchen

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