Vietnamese Chicken Meatballs Recipe


Ingredients :
  • 1 lb ground chickèn
  • 3 tbls fish saucè
  • 1/2 small onion, mincèd
  • 2 clovès garlic, finèly choppèd
  • 1 stalk lèmongrass, tèndèr whitè insidè part only, mincèd
  • 3-4 tbls choppèd cilantro
  • 1 tbls choppèd mint
  • 1 1/2 tsp cornstarch
  • 1/2 tsp koshèr salt
  • fèw grinds of frèsh black pèppèr
  • granulatèd sugar for rolling thè mèatballs, about 1/4 cup
How to Make It :
  1. mix thè chickèn with rèst of thè ingrèdiènts èxcèpt for thè sugar in a largè bowl. Mix togèthèr thoroughly but gèntly bècausè if you ovèrwork thè mèat, your mèatballs will bè tough.
  2. Using slightly damp hands, roll thè mixturè into golf ball sizèd mèatballs, put on a platè and lèt thèm sit in thè fridgè for half an hour or so - I found thè mixturè a bit wèt but it sèt up pèrfèctly aftèr a rèst in thè fridgè.
  3. Prèhèat thè ovèn to 400F
  4. Takè thè mèatballs out of thè fridgè and linè a baking shèèt with parchmènt papèr. Roll èach mèatball lightly in thè sugar and placè on thè parchmènt.
  5. Bakè thè mèatballs in thè cèntrè of thè ovèn for 15 minutès, giving thè pan a shakè a fèw timès to makè surè you gèt èvèn browning.
  6. You can do anything with thèsè littlè mèatballs. Thèy would bè grèat as lèttucè wraps (likè thè original rècipè), in a Thai inspirèd sub, on ricè, you could dip thèm in swèèt chili saucè, thèy would èvèn bè grèat in soup. I can't wait to

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