20 Nov Asian Chicken Meatballs
I love Asian food! Luckily living in the Sf Bay area it isn’t hard to find great Asian food fairly easily. So I don’t really have to break down and make it myself that often but every once in a while I feel like it. So the other night we wanted Scallion pancakes and I have made a lot of scallion pancakes but the absolute BEST recipe for them is from an account I first started following on instagram @helloSalin and I love it! She has the best recipes and they are all fairly easy to follow. So here is her Scallion Pancake recipe:
With these scallion pancakes I wanted to make some veggie roll ups with peanut sauce so I put my son in charge of those. Unfortunately our rice paper was cracked so we just made them lettuce roll ups instead. Voila! Problem solved.
And for protein I made some Asian inspired chicken meatballs. We love chicken meatballs they are such a great vehicle carrying a variety of different flavors. We make Chicken parm meatballs, chicken piccata meatballs, greek chicken meatballs and on and on, the possibilities are endless. A friend asked why I use chicken instead of turkey and I do use turkey too but I feel like turkey has a stronger flavor and so is not as neutral as chicken so that’s why I do that.
So here’s how I made these:
- 1lb ground chicken
- 1 inch nub of ginger
- 1-2 scallions
- 2 cloves garlic
- 1 tsp Chinese 5 Spice Powder
- 1+ TBS of Soy sauce
- 1Tbs Mung Bean Sprouts chopped
- 1Tbs Diced Carrot
- 1/2 tsp salt + pepper to taste
- Sesame seeds
- *Ginger and Citrus flavored Chicken Broth (optional)
Combine all ingredients. In a large shallow pan heat some Canola or sesame oil until shimmering. Add meatballs and brown on all sides. If using broth add the broth and cover the meatballs and and simmer for 20-30 minutes. If not using broth then turn the heat to low and cook for another 20 minutes or so until the meatballs are cooked all the way through but not dried out.These are really packed with flavor and you could change it up anyway you want. Add chives or cilantro or fish sauce really anything.
*NOTE: I happened to have some ginger and citrus spiced broth in the fridge because it is my cold fighting elixir that I keep on hand in the flu season months. This is really easy to make. Just get bone in skin on chicken pieces. I use thighs. Cover with water. Add a couple of smashed garlic cloves and an onion and carrot and S&P. Make broth and remove chicken parts and veggies. Add a nub of ginger and 1 cup total of citrus juice-1 use what’s on hand, limes, oranges and lemons or some such combo. You can add a star anise or not. Simmer for 30 minutes. Then it’s ready.