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Asian Chicken Meatballs with Peanut Sauce, Red Curry Couscous and Zucchini

We don’t have many meatball fans in this house, so once I found this Williams Sonoma recipe, I had high hopes for some meatball converts. Rather than beef, the meatballs are made out of chicken and incorporate these Asian flavors: ginger, lemongrass, cilantro, soy sauce, and garlic. The original recipe is an appetizer–pretty little meatballs served on lettuce leaves. I want to go to that party. I had hoped to turn this dish into a meal since we don’t usually serve appetizers to our preschoolers. I doubled the recipe, which yielded 40 meatballs. Next, I wanted a sauce, and I remembered this great peanut dipping sauce from Everyday Food that I’d tried a few weeks ago. Amazing, the sauce takes the meatballs to a whole new level! Finally, to complete the meal I made red curry couscous and matchstick zucchini, which I told the kids were “zucchini fries.” They loved it! I was even told, “best meatballs you’ve ever made.” Way to go William Sonoma….mission accomplished = family converted!

Chicken Meatballs with Ginger and Lemongrass by Williams Sonoma

Ingredients

  • 2 lbs. ground chicken (I used ground turkey)
  • 2 tablespoons soy sauce
  • 2 tablespoons Asian fish sauce (I substituted 1 teaspoon rice vinegar)
  • 2 tablespoons minced lemongrass, white portion only
  • 2 tablespoons chopped fresh cilantro (I omitted)
  • 1 tablespoon grated fresh ginger
  • 8 green onions, thinly sliced
  • 2 garlic cloves, minced
  • 2 eggs, beaten (I added)
  •  3/4 cup bread crumbs (I added)
  • Sea salt and freshly ground pepper, to taste
  • 1/2 cup grapeseed oil (I used veggie oil)
  • 2 limes, cut into wedges
  • 1 recipe Peanut Sauce (below)

Instructions:

Preheat an oven to 350°F. Lightly grease a baking sheet.

In a bowl, combine the meat, soy sauce, fish sauce, lemongrass, cilantro, green onions, ginger and garlic. Add eggs and bread crumbs and mix. Season with salt and pepper. 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 (I had to bake for 10-12 minutes). Season with salt and pepper. Makes 40 meatballs.

 (Next time I might skip this panfry step and go directly to the oven. I’ll probably place in 9×13 casserole, cover with foil and cook at 350 for 10-15 minutes – will post results.)

Peanut Sauce

  • 3 large or 4 medium garlic cloves
  • 1 piece fresh ginger (2 inch long), peeled, sliced
  • 1 cup smooth peanut butter
  • 1/2 cup soy sauce
  • 1/2 cup rice vinegar
  • 2 tablespoons light-brown sugar
  • 4 tablespoons water
  • 1/2 teaspoon red-pepper flakes (optional)
Peel garlic; peel and slice ginger. Place both in a blender with peanut butter, soy sauce, vinegar, sugar, red-pepper flakes, and 2 tablespoons water. Recipe from Everyday Food. 

Matchstick Zucchini and Red Curry Couscous adapted from Epicurious

  • 1 tablespoon vegetable oil
  • 2 small zucchini (10 oz total), cut into matchsticks (2 inches long by 1/4 inch thick)
  • 3 tablespoons butter
  • 1 teaspoon curry powder (preferably Madras)
  • 1 1/4 cups (18 fl oz) reduced-sodium chicken broth
  • 1 1/4 cups couscous (8 oz)

In a large skillet and add 1 tablespoon butter, then cook zucchini with 1/8 teaspoon salt and a pinch of pepper, stirring frequently, until just tender, about 2 minutes. Transfer to plate and loosely cover with foil.

Reheat remaining onion in 10-inch skillet over moderate heat, then add curry powder and cook, stirring, 1 minute. Add 1 tablespoon butter and broth, then bring to a boil. Stir in couscous and remaining 1/2 teaspoon salt and 1/8 teaspoon pepper, then cover tightly and let stand off heat 5 minutes. Cut remaining 2 tablespoons butter into small pieces and stir into couscous. (I skipped the 2T butter). Let stand, covered, 1 minute. Set aside.

© Dorene Krausnick and KrausnicKitchen 2011-2012. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Dorene Krausnick and KrausnicKitchen with appropriate and specific direction to the original content.

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  • KrausnicKitchen Copyright Notice

    © Dorene Krausnick and KrausnicKitchen 2011-2012. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Dorene Krausnick and KrausnicKitchen with appropriate and specific direction to the original content.
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