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Tender chicken meatballs, are tossed in a delicious Asian inspired glaze. The result is the BEST Asian meatballs you'll ever taste!
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I've never been a fan of ground beef and have horrible memories of gagging down dinners my mom would make, when I was little. Now that I am older, I use ground chicken/turkey rather than ground beef. It's healthier and tastes just as good. Ground chicken is great at taking in the flavours of ingredients it's mixed with. The only tricky thing is, it can dry out if you're not careful. To prevent that, I seared the meatballs, to lock in the juices, before I finished cooking them in the glaze. The result was tender and juicy meatballs, full of great flavour!
Asian Glazed Chicken Meatballs
1 1/4 lb ground chicken
2 Tbs garlic flavoured hoisin sauce
1 tsp fresh grated ginger
2 tsp seasame oil
1/4 tsp salt
1/4 tsp pepper
13 seasame flavoured rice crackers, crushed
1 tbs minced green onion
Glaze:
1 small can (8 oz) pineapple tidbits, with juice
1/4 C honey
1 tsp rice vinegar
2 Tbs ketchup
2 Tbs soy sauce
1 Tbs worcestershire sauce
In a bowl, combine the ground chicken, hoisin sauce, ginger, seasame oil, salt, pepper, crushed rice crackers and green onion. Using a small scoop, portion out meat and roll into balls.
Preheat 2 Tbs olive oil, in a large non stick skillet, over med high heat. Add in meatballs and brown on all sides, shaking pan to roll meatballs, every few minutes. Remove from pan to a plate.
While meatballs are browning, mix the pineapple tidbits, honey, ketchup, soy sauce, rice vinegar and worcestershire sauce in a small bowl. Once meatballs are browned add glaze to skillet and scrape up any brown bits from the bottom of the pan. Once glaze is bubbling, return meatballs to pan and toss to coat. Cover, reduce heat to low and simmer for 7-10 minutes, until meatballs reach an internal temp of 165 degrees. Serve over white rice, or with side of choice.
2 Tbs ketchup
2 Tbs soy sauce
1 Tbs worcestershire sauce
In a bowl, combine the ground chicken, hoisin sauce, ginger, seasame oil, salt, pepper, crushed rice crackers and green onion. Using a small scoop, portion out meat and roll into balls.
Preheat 2 Tbs olive oil, in a large non stick skillet, over med high heat. Add in meatballs and brown on all sides, shaking pan to roll meatballs, every few minutes. Remove from pan to a plate.
While meatballs are browning, mix the pineapple tidbits, honey, ketchup, soy sauce, rice vinegar and worcestershire sauce in a small bowl. Once meatballs are browned add glaze to skillet and scrape up any brown bits from the bottom of the pan. Once glaze is bubbling, return meatballs to pan and toss to coat. Cover, reduce heat to low and simmer for 7-10 minutes, until meatballs reach an internal temp of 165 degrees. Serve over white rice, or with side of choice.
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All looks lovely!
ReplyDeleteI must try this!
Thanks so much for sharing your awesome post with us at Full Plate Thursday,505. Hope you are having a great week and come back soon!
ReplyDeleteMiz Helen