SPICED CHICKEN AND WATER-CHESTNUT MEATBALLS
From Brooke Vosika, executive chef of the Four Seasons Hotel Boston, and William Kovel, chef de cuisine at Aujourd'hui. Published in the Boston Globe on January 25, 2009.
Provided by WorkingMom2three
Categories Chicken
Time 40m
Yield 26 1.25, 26 serving(s)
Number Of Ingredients 9
Steps:
- In a shallow dish such as a pie plate, reserve ¾ cup of the panko.
- In a large mixing bowl, mix chicken, water chestnuts, garlic, ginger, scallions, sesame oil, chili paste, 1 teaspoon of salt, ½ teaspoon of pepper, and the remaining 1½ cups of panko until uniform.
- With wet hands, form the mixture into 26 to 30 meatballs about 1¼ inches in diameter. Roll the meatballs in the reserved panko to coat each.
- Set the oven rack in the middle position and heat the oven to 325 degrees.
- In a large skillet over medium-high heat, heat 2 1/2 cups canola oil until it registers 350 degrees on a deep-fry or instant-read thermometer.
- Carefully add about half of the meatballs and fry until deep golden brown all over, 2 to 4 minutes. Remove to a paper-towel-lined plate to drain.
- Allow oil to return to 350 degrees and fry and drain the remaining meatballs.
- Transfer the meatballs to a rimmed baking sheet, and bake until they are cooked through (160 degrees on an instant-read thermometer), about 7 minutes.
- Transfer to serving platter and serve hot or warm.
Nutrition Facts : Calories 70.5, Fat 1.2, SaturatedFat 0.2, Cholesterol 10.1, Sodium 81.3, Carbohydrate 9.1, Fiber 0.7, Sugar 1, Protein 5.5
CHESTNUT MEATBALLS
Make and share this Chestnut Meatballs recipe from Food.com.
Provided by southern chef in lo
Categories Pork
Time 23m
Yield 3 dozen
Number Of Ingredients 8
Steps:
- Combine first 5 ingredients; add meats and water chestnuts. Mix well.
- Form into 1-inch meatballs and place on baking sheet.
- Bake at 350°F for 18 to 20 minutes or until done.
Nutrition Facts : Calories 548.5, Fat 34, SaturatedFat 12.2, Cholesterol 111.6, Sodium 1097.2, Carbohydrate 28.9, Fiber 2.2, Sugar 3.7, Protein 30.4
BONE-CRUNCHING MEATBALLS
Water chestnuts are the secret ingredient in these unique meatballs. Kids will love the "bone-like" crunch the chestnuts add when they bite into each meatball!-Taste of Home Test Kitchen
Provided by Taste of Home
Categories Appetizers
Time 40m
Yield 5 dozen.
Number Of Ingredients 14
Steps:
- Cut enough water chestnut slices in half to make 60 pieces; set aside. Save remaining water chestnuts slices for another use., In a large bowl, combine the next 10 ingredients. Crumble turkey over mixture and mix well. Divide into 60 portions and shape each portion around a water chestnut piece., Preheat oven to 350°. In a large nonstick skillet, saute meatballs in oil in batches 5 minutes or until browned. Transfer to a 13x9-in. baking dish., Cover and bake 10-15 minutes or until meat is no longer pink; drain. Serve with plum sauce.
Nutrition Facts : Calories 27 calories, Fat 2g fat (0 saturated fat), Cholesterol 12mg cholesterol, Sodium 71mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein.
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