Ingredients
-
1 1/4
-
1
-
5
-
2
-
6 - 8
-
2
-
2
-
1/4
-
1
-
2
-
-
-
-
-
Directions
Asian Chicken Meatballs, I had a craving for a very moist, chicken meatball one day I love Asian flavors This is the result This has become one of our standard meals We usually serve with a vegetable stir-fry and rice Don’t be scared off by the large amounts of garlic and ginger, it cooks into a mellow yet flavorful blend of seasonings , This is an amazing recipe! So delicious and fresh! I will definitely be making these again!, These meatballs have a great flavor although I had difficulty too with holding shape but remained very moist after cooked Thank You {Made and reviewed for NZ/AUS recipe swap #31, Aug 2009}
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Steps
|
1
Done
|
Coarsely Chop Ginger, Garlic and Green Onions. |
|
2
Done
|
Place in Bowl of Food Processor. |
|
3
Done
|
Add Water Chestnuts to Food Processor. |
|
4
Done
|
Grind Until a Thick Paste Forms. |
|
5
Done
|
There Will Still Be Some Small Pieces of Water Chestnut. |
|
6
Done
|
Remove Paste, Place in Mixing Bowl. |
|
7
Done
|
Add Sesame Oil, Soy Sauce, Broth and Egg to Water Chestnut Paste. |
|
8
Done
|
Add Chicken. |
|
9
Done
|
Combine All Ingredients Until Well Blended. |
|
10
Done
|
Heat Large Skillet, Add Enough Vegetable Oil to Cover the Bottom of the Pan (to Help Prevent Sticking). |
|
11
Done
|
Using Hands, or a Small Scoop, Form a Ball of Meat About the Size of a Golf Ball, Place in the Hot Skillet. |
|
12
Done
|
the Meat Mixture Is Very Wet and Loose, It Will not Hold It's Shape Well, So Keep the Balls Small or They Will Flatten as They Cook. |
|
13
Done
|
Saute Meatballs About 2 Minutes or Until Browned on Bottom, Turn Gently to an Uncooked Side, and Continue Cooking. |
|
14
Done
|
Keep Turning the Meatballs as They Cook, So That All Sides Are Browned Evenly. |
|
15
Done
|
Cut a Meatball Open to Test For Doneness by Verifying That It Is Cooked Through to the Center. |
