Saturday, August 1, 2020

Garlic-Ginger Chicken Meatballs With Cilantro and Mint


I normally tend towards asian flavours such as Thai or Vietnamese for ground chicken but I really was looking for something new.  I found this recipe on Bon Appetit that looked good and I have to say using the marinade as a sauce / flavouring for the meatballs turned out great!   You can swap out the ground chicken/pork with other ground meats.  

Garlic-Ginger Chicken Meatballs 

Ingredients

Marinade
  •  8 cloves garlic, pressed / minced
  • 2 tablespoons lemon juice 
  • 2 tablespoons ginger, minced/grated 
  • 1 tablespoon cilantro, minced
  • 1 tablespoon mint, minced
  • 1 tablespoon ground coriander
  • 1 teaspoon amchur (dried green mango) *
  • 1 teaspoon ground turmeric 
  • 1/4 teaspoon red chili powder (or to taste)   
  • salt to taste
Curry / Sauce
  • chicken stock - about 1 cup
  • 1 onion, thinly sliced
  • 2 tablespoons cilantro, minced
  • 2 tablespoons mint, minced
  • 1 tablespoon garlic, pressed / minced
  • 1 tablespoon ginger, minced/grated
  • 1 tablespoon ground coriander
  • 2 tablespoons or a bit more butter or fat
Meat 
  • 1/2 pound ground chicken
  • 1/2 pound ground pork  
               or any ground meat mix equaling 1 pound 
 
* or tamarind or extra lemon juice and a bit of sugar/honey 

Directions

Make meatballs
  1. mix the marinade with the meat until it is well blended.  Make meatballs.  I tend to do this right into the pan by using two spoons to press the meat together and plop into the pan.
  2. in a hot pan, using a little oil, cook meatballs in batches.  Once cooked, set aside. 
Make sauce/curry
  1.  in a hot pan, heat fat until hot. 
  2. Add onions, cook until browned
  3. add garlic, ginger and cook for about 1 min
  4. add coriander and give it a stir
  5. add chicken stock and bring to simmer
  6. add all the meatballs and any liquids from the cooking to the sauce
  7. add herbs (cilantro/min)
  8. taste for salt
Serve with rice, if you eat rice.