Recipe modified by Gretchen Wilson – January 20, 2011
For a
commentary-free and printer-friendly version of it, please click here.
Recipe originally published
in Cooking Light, January/February 2011.
I enjoy finding double-duty
dishes. This dish is meant to be an
appetizer; however, I cooked up some brown rice and made a meal out of it. Perfect, especially when it comes to
appetizer dishes. Since it is just my
husband and I, we don’t get a lot of use out of appetizers. Of course, on occasion, I’m asked to bring
one somewhere or we have people over.
Well I’m not a big fan of making something that I’ve never made before
for a special occasion or for guests. Thus,
appetizers I can make for dinner are exactly what I’m looking for.
My finished product:
|
Picture published with recipe:
|
I was really proud of the way the
meatballs turned out. Browning them in
the pan was a lot more difficult than I had anticipated. Set off the fire alarm a couple of times
too. But I held them together and went
forward & they looked great in the end.
Had the rice not been there, I think the pictures would have looked VERY
similar.
Assessment:
for more details about what my
ratings mean, go to Gretchen’s Rating System
Mess: EH –
I had to chop spices and mix ground chicken.
I think it could have been a NADA if even one of those had not
happened. Okay, I lied. Chopping fresh herbs always sucks.
Start-to-Finish Time: About an hour – Cooking Light doesn’t have
an estimate on time, but it took me around an hour to make it. You have to brown the meatballs in batches
and then cook them. The sauce is easy
enough to make, but with the prep work, it would be best to budget yourself the
time.
Prep Work: SLIGHT
BLOOD LOSS – Simple chopping, but you have to chop basil. Basil is one of the easier herbs to chop, but
you have to make sure it is finely chopped or you could have someone biting
into a large chunk.
Ease of Recipe: THE BASICS – It is a very simple recipe, but
it took a little bit of skill for me to brown the meatballs. And unless I’m willing to admit that I set
off the smoke alarm for very simple recipes, which I am not, I have to bump
this up to THE BASICS.
Overall: YUMMY – I thought these were a really filling
dinner with the addition of the brown rice and a salad. Actually, they made an excellent lunch
too. When I’m looking for something that
I can make on auto-pilot, I’ll turn to this.
Recipe Information:
Servings: 8 (as appetizers) / 5
(as entrée)
Nutritional Information (2
meatballs with 1 tablespoon of sauce)
- Calories 194
- Total Fat 10.2g (Saturated Fat 3.9g)
- Cholesterol 103mg
- Calcium 40mg
- Sodium 544mg
- Total Carbohydrate 9.2g
- Fiber 0.7g
- Protein 16.8g
- Iron 1.2mg
The appetizer serving is self explanatory. You can get a serving with about ½ cup of
brown rice with 3 or 4 meatballs. Include
a small salad and a piece of multi-grain ciabatta bread and you’ve got a
filling yet healthy meal.
Ingredients:
Changes denoted by red text
Meatballs:
2/3 cup panko breadcrumbs
1/3 cup flaked sweetened coconut
¼ cup chopped green onions
¼ cup chopped fresh basil
2 tablespoons garlic-chili sauce
2 teaspoons minced garlic
1½ teaspoons fish sauce
2 large egg whites, lightly
beaten
1½ pounds ground chicken
Cooking spray
Sauce:
¼ cup lower-sodium soy sauce
2 tablespoons small basil leaves
1 tablespoon chopped green onions
2 tablespoons fresh no pulp
orange juice
1 tablespoon fresh lemon juice
1½ teaspoons water
1½ teaspoons mirin (sweet rice
wine)
Dash of crushed red pepper
Additional Optional ingredients:
Small basil leaves
Chopped green onions
Ingredient Notes:
Panko Breadcrumbs
- These are Japanese breadcrumbs that can be found in the Asian section of the grocery store. I have now noticed them side-by-side with the regular bread crumbs as well.
- If you can’t find it, you can use regular bread crumbs.
Basil – ordinarily I don’t
worry about substituting dried herbs for fresh ones, unless the recipe calls
for more than a couple tablespoons. This
one calls for ¼ cup and uses small leaves as garnish. Fortunately, basil is one of the easier herbs
to chop. Pluck the leaves off (the stems
are bitter) and lay the largest one on the bottom, then stack the other leaves
on top. Roll the leaves up into a tube
and start slicing as thin as possible. Then randomly chop the pile to make it a fine
chop.
Garlic-Chili Sauce – you’ll find this in the Asian section of
your grocery store usually with the Thai ingredients. Look for it on the
top shelves. The original recipe called
for sweet chili sauce, but I couldn’t find it.
I do love garlic, so I decided to give the Garlic-Chili sauce a try as a
substitute. It worked wonderfully and I’m
looking forward to using it again in another dish.
Fish Sauce
- Another item you can find in the Asian section of the grocery store with the Thai (nam pla) or Vietnamese (nuoc mam) ingredients. It is a brownish sauce that is very runny. I’ll be honest, it doesn’t smell all that hot and it looks gross, but it definitely adds a needed flavor into your dish.
- I highly suggest buying the fish sauce, but if you can’t find it or don’t want to use it, you can substitute light soy sauce.
Lemon Juice – the 1 tablespoon can come from a quarter of a lemon.
Mirin – Also known as sweet rice wine, you can find it with the
Japanese section of the grocery store.
Kikkoman makes one, so you should be able to find it with the soy
sauces; however, the last time I purchased it, I had to scan the shelves and it
wasn’t near the soy.
Equipment Needed:
Cutting board
Sharp knife
Small bowl - seperating/beating
eggs
Small bowl - beating eggs
Juicer
Large bowl
Spoons - mixing (2)
Large skillet
Large spoon
Broiler pan
Equipment Notes:
Broiler Pan – If you’re like me, you probably don’t have
a large broiler pan, which can make broiling large portions of meat
difficult. I was able to fit all of the
meatballs on mine, but in the event you can’t, you can use a baking sheet. I always line mine with foil and spray with
cooking spray to protect them though.
Actually, I usually spray my broiler pan with it as well.
Directions:
(1) Preheat oven to 425°F.
(2) To prepare meatballs:
(a) Combine first 8
ingredients in a large bowl.
(b) Add the chicken and
mix well; shape mixture into 16 (1½-inch) meatballs.
(c) Heat a
large nonstick skillet over medium-high heat.
(d) Move the pan away
from the stove, coat pan with cooking spray and place back on the burner. This comes from personal experience. You definitely don't want to spray the cooking spray near an open flame. If you are lucky, you'll just get away with a lovely flame burst around your pan. If you aren't lucky, you'll catch stuff on fire. I won't reveal whether I was lucky or not, but let's say that I didn't have hair on my arm for a while.
(e) Add 8
meatballs to pan, and cook for 6 minutes, browning on all sides. Remove
meatballs
from pan, and arrange on the rack of a broiler pan coated with
cooking spray.
The first time you rotate the meatball will be the hardest. Make sure you get the spoon underneath the meatball instead of just trying to push it. The meatball won't be solid and you can very easily break it apart.
You may be tempted to move it too soon as well. If you don't let it sear, the meatball will most likely stick to the bottom and you'll have a malformed ball and/or broken meatball.
(f) Repeat
procedure with the remaining 8 meatballs.
(g) Bake at
425°F for 7 minutes or until done.
(3) To prepare the sauce: combine soy
sauce, basil leaves, green onions, juices, 1½ teaspoons water, mirin, and red
pepper in a small bowl.
(4) Serve sauce with meatballs.
(5) Garnish with basil leaves and
additional chopped green onions, if desired.
No comments:
Post a Comment