Asian Chicken And Cilantro Meatballs Recipe

Name: Asian Chicken And Cilantro Meatballs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 fresh, frozen, or dried kaffir lime leaves, coarsely chopped; 1 pound (500 g) boneless, skinless free-range chicken breast meat; 2 tablespoons toasted sesame oil; 1 tablespoon soy sauce; 1 tablespoon Vietnamese fish sauce; 3 tablespoons minced fresh ginger, or 1 tablespoon ground ginger; 1 teaspoon fine sea salt; 1/2 cup (40 g) plain dry bread crumbs; 1/2 cup (125 ml) minced scallions, white and green parts; 1 large egg, free-range and organic; 1/4 cup minced fresh chives; 1 cup loosely packed fresh cilantro leaves, plus more for garnish; 1 tablespoon Kaffir Lime Powder (optional); Chicken stock or vegetable bouillon, warmed, for serving; An electric spice mill; a small jar with a lid; a baking sheet lined with baking parchment; a food processor; a bamboo steamer.

Servings: persons

12 fresh, frozen, or dried kaffir lime leaves, coarsely chopped
1 pound (500 g) boneless, skinless free-range chicken breast meat
2 tablespoons toasted sesame oil
1 tablespoon soy sauce
1 tablespoon Vietnamese fish sauce
3 tablespoons minced fresh ginger, or 1 tablespoon ground ginger
1 teaspoon fine sea salt
1/2 cup (40 g) plain dry bread crumbs
1/2 cup (125 ml) minced scallions, white and green parts
1 large egg, free-range and organic
1/4 cup minced fresh chives
1 cup loosely packed fresh cilantro leaves, plus more for garnish
1 tablespoon Kaffir Lime Powder (optional)
Chicken stock or vegetable bouillon, warmed, for serving
An electric spice mill; a small jar with a lid; a baking sheet lined with baking parchment; a food processor; a bamboo steamer.

1
In the spice mill, grind the leaves to a fine powder. Store in the jar with the lid securely tightened at room temperature for up to 1 month. (Makes 2 tablespoons powder.)
2
Cut the chicken into 1-inch (2.5 cm) cubes. Spread the meat in a single layer on the baking sheet, cover with plastic wrap, and freeze for 1 hour. The chicken should be stiff. (Freezing will help the food processor blade cut the meat cleanly rather than tearing or smearing it.)
3
Place the cubes in the food processor and process for about 15 seconds, until the chicken is coarsely ground. Transfer the chicken to a large bowl, add 1 tablespoon of the sesame oil and the remaining ingredients (except the stock), and use your hands to blend the mixture
4
To prevent the mixture from sticking, wet your hands with cold water, then shape the mixture into 1 1/2-inch (3 cm) balls, about the size of golf balls.
5
In a medium saucepan, bring 1 quart (1 l) water to a boil over high heat.
6
Arrange the meatballs side by side in the steamer, cover, and place on top of the saucepan. Steam until cooked through, about 5 minutes (see page 15 for best tips on steaming techniques and equipment). In a skillet, heat the remaining 1 tablespoon sesame oil over medium-high heat and sear the meatballs for a few minutes to create a crunchy, colorful exterior. Serve in the chicken stock or vegetable stock, and garnish with fresh cilantro leaves.

405

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 12 fresh, frozen, or dried kaffir lime leaves, coarsely chopped, 1 pound (500 g) boneless, skinless free-range chicken breast meat, 2 tablespoons toasted sesame oil, 1 tablespoon soy sauce, and more.

Yes, Asian Chicken And Cilantro Meatballs falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Asian Chicken And Cilantro Meatballs

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