An Encore Performance - Asian-Style Meatblalls with Peanut Sauce

From the kitchen of One Perfect Bite...The Silver Fox and I are attending a covered dish supper this weekend, so I spent some time today filtering ideas and thumbing through recipes to come up with something that might be unexpected at an affair of this type. I finally settled on a recipe I made years ago and had quite honestly forgotten about. It is for meatballs that have an Asian flair and it is also one that my older grandsons liked to help assemble when they were younger. The meatballs are easy to prepare, relatively inexpensive to make and the recipe can be doubled or tripled if you have a gang to feed. The recipe is self explanatory and you'll have no trouble following it. I know those of you who give the recipe a try will enjoy the meatballs. Here is how they are made.


Asian-Style Chicken Meatballs with Peanut Sauce...from the kitchen of One Perfect Bite courtesy of Family Circle magazine

Ingredients:
1 pound ground chicken
1/2 cup plain bread crumbs
1/2 cup finely diced onion
1/2 cup finely diced sweet red pepper
1/3 cup cilantro, chopped, plus more for garnish
1 egg
1/2 teaspoon salt
1/8 to 1/4 teaspoon cayenne pepper
1-1/2 teaspoons grated ginger, divided use
2 tablespoons vegetable oil
1 cup light coconut milk
1/3 cup reduced-fat chunky peanut butter
1/2 cup low-sodium chicken broth
2 tablespoons low sodium soy sauce
3 cups cooked basmati rice

Directions:
1) Combine chicken, bread crumbs, onion, red pepper, cilantro, egg, salt, cayenne and 1 teaspoon of ginger in a large bowl. Mix well and form into 20 meatballs.
2) Add 1 tablespoon of the oil to a large, lidded saute pan over medium heat. Add half of meatballs and brown on all sides, 5 to 6 minutes total; remove to a plate. Repeat with remaining 1 tablespoon oil and remaining meatballs; set aside.
3) In same pan, combine coconut milk, peanut butter, chicken broth, soy sauce and remaining 1/2 teaspoon ginger. Stir constantly over medium heat to melt peanut butter. Bring to a simmer and cook 2 to 3 minutes, until slightly thickened. Add meatballs to sauce, cover pan and cook 5 minutes, or until meatballs are cooked through.
4) Serve meatballs and peanut sauce over rice. Garnish with cilantro, if desired. Yield: 20 meatballs.

                    

                                   Older Posts

                 One Year Ago Today:                                                  Two Years Ago Today:

                      Pioneer Bread                                                      Saucy Slow-Oven Short Ribs

            Three Years Ago Today:                                                      Four Years Ago Today:

           Fresh Strawberry Yogurt Cake                                                   Asparagus Pesto