Chicken Bacon Meatballs In Cider Broth Recipes

CHICKEN & BACON MEATBALLS IN CIDER BROTH

Steps:

• Roughly chop the skinned and boned chicken thighs into chunks and put into a food processor.
• Chop up the bacon and throw in with the chicken and then pulse until the mixture is ground up.
• Transfer the mixture to a bowl and add the first tablespoon of Dijon mustard, dry onion flakes, 1/2 teaspoon garlic powder and the dried parsley.
• Mix up really well with your hands so that everything is combined.
• Form into medium sized meatballs.
• Heat olive oil in a nonstick pan and then add the meatballs and just brown them off.
• Put your crock pot or slow cooker onto high and transfer the browned off meatballs into the dish. Make sure to wash your hands as you have been handling raw chicken and pork.
• Add the sliced leeks and mushrooms on top of the meatballs.
• In a bowl whisk together the chicken stock, apple cider, second tablespoon of Dijon mustard, tarragon and garlic powder.
• Pour mixture over the meatballs and then cook on high for 2 to 3 hours or longer on a lower setting if you are going to be out.
• Just prior to serving, cook the pasta shells according to the package and then divide up into bowls.
• Pour over the meatballs and broth and serve with some nice bread.

SPICED CHICKEN MEATBALLS WITH NOODLES, BASIL & BROTH

Steps:

• Whizz the onion, ginger, chillies, garlic, white pepper and half of the coriander stalks, roots (if using) and leaves in a food processor until finely chopped. Mix the milk and breadcrumbs together in a large bowl. Add the onion mix and chicken into the breadcrumbs, then season. Now, really mix - I mean mix - until the whole thing becomes a paste rather than lumpy. If you have a tabletop mixer, then use that instead of your hands. Shape into small balls around the size of a 50p piece. Place a large frying pan or casserole over a medium heat, add a drizzle of oil then fry the balls until well coloured - about 10 mins. You'll need to do this in batches, adding more oil each time. Set aside.
• For the broth, put the stock into a large saucepan, bring to the boil, then simmer. Add the sesame oil, fish sauce, ginger, remaining coriander stalks and roots, star anise and peppercorns. Simmer, covered, for 20 mins. Add the spring onions, noodles and chillies, if using. Take 6 large bowls, then divide the noodles between them - tongs are the best tool. Drop in the warm meatballs then ladle in the stock. Scatter with coriander and basil leaves then tuck in.

CHICKEN AND BACON MEATBALLS

Steps:

• Heat oven to 400°F.
• Cover rimmed baking sheet with foil; spray with cooking spray.
• Mix ingredients just until blended; shape into 56 (1-inch) meatballs. Place on prepared baking sheet.
• Bake 15 to 20 min. or until done (165ºF).

MISO CHICKEN MEATBALLS IN BROTH

Steps:

• Mix together all the ingredients for the meatballs and season well. With wet hands, shape them into balls about the size of a walnut. Put them on a baking tray, cover and chill for about 30 mins.
• Heat about 1½ tbsp of oil in a large frying pan over a high heat and cook the meatballs in two batches, or use two pans, adding more oil if you need it. You need a good colour on the outside. Turn the heat down to cook the meatballs through, rolling them in the miso juices they release as they cook. It will take about 8-10 mins to cook each batch. Cook the rice noodles for 1 min less than pack instructions, drain and set aside.
• Heat the stock in a saucepan and add 1 chilli, the ginger and garlic. Simmer for 4 mins. Add the meatballs and soy and simmer gently for 3 mins, then add the spring onions, rice noodles, spinach and the rest of the chilli. Add a little lime to taste, then divide between bowls and serve.