Carrot Meatballs Food

OHIO CHICKEN MEATBALLS WITH SESAME-GINGER SAUCE

Steps:

• Preheat the oven to 350 degrees F.
• Lightly whisk the egg in a medium bowl. Add the teriyaki glaze and sweet chili sauce, and whisk until incorporated.
• Place the ground chicken in a large bowl. Add the egg mixture, then sprinkle in the ground ginger, 1/4 teaspoon salt and a pinch of black pepper. Add the cilantro and green onions. Gently mix together by hand to avoid slopping over the side of the bowl. (Using kitchen gloves is more sanitary and less freaky.) Add the breadcrumbs and gently fold in by hand just until thoroughly incorporated; don't overmix (see Cook's Note).
• Using a small squeeze-handle scoop (see Cook's Note), scoop out meatballs and place them on a nonstick or parchment-lined baking sheet. Bake they reach an internal temperature of 165 degrees F, about 8 minutes.
• Serve with warm Sesame-Ginger Sauce as a party snack, an entree or on a sandwich.
• Add the sweet chili sauce, teriyaki glaze, lime juice, sesame oil, sesame seeds, granulated garlic and ground ginger to a bowl; blend with a stick blender until thoroughly combined. Add a pinch of salt. (If you don't have a stick blender, whisk aggressively until the ingredients are well blended.)

VEGGIE (JUICE PULP) MEATBALLS

Steps:

• Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
• In a large bowl, mix together the vegetable pulp, Parmigiano-Reggiano, olive oil, Italian seasoning, salt, pepper, garlic and egg until well combined. Form meatballs using about 2 tablespoons of the mixture for each. Place the meatballs on the prepared baking sheet.
• Bake for 30 minutes, using a spatula to flip the meatballs halfway through baking. Serve immediately, or add them to a pot of marinara sauce and serve atop spaghetti if desired.

FREEFORM CHICKEN MEATBALLS WITH CARROTS AND YOGURT SAUCE

Steps:

• Arrange racks in upper and lower thirds of oven; preheat to 425°F. Toss carrots, red pepper flakes, 2 Tbsp. oil, and 1/2 tsp. kosher salt on a rimmed baking sheet. Roast on lower rack, tossing once halfway through, until carrots are nicely browned and fork-tender, 20-25 minutes.
• Meanwhile, mix ground chicken, scallions, egg, breadcrumbs, lemon zest, garam masala, 2 Tbsp. oil, and 1 1/2 tsp. kosher salt in a large bowl until just combined.
• Rub another rimmed baking sheet with 1 Tbsp. oil. Using your hands, scatter chicken mixture in small mounds (about 2") on baking sheet. Roast on upper rack, turning pieces once halfway through with a spatula, until browned, crispy-edged, and cooked through, 15-20 minutes.
• Meanwhile, whisk yogurt, 2 Tbsp. lemon juice, and remaining 1/4 tsp. kosher salt in a small bowl. Spoon sauce over a platter or divide among plates, swooshing with the back of a spoon.
• Transfer carrots to baking sheet with meatballs and toss to combine. Arrange over yogurt sauce, then top with arugula. Drizzle with oil and lemon juice; season with sea salt.

ASIAN MEATBALLS AND CARROT RICE

Steps:

• Preheat broiler. In a medium saucepan, bring 1 1/2 cups salted water to a boil. Add rice and return to a boil. Cover, reduce to a simmer, and cook until rice is tender, about 15 minutes. Remove from heat and add the carrot on top. Let stand, covered, 8 minutes, then stir in carrot and fluff rice with a fork.
• In the meantime, in a medium bowl, combine panko breadcrumbs, turkey, cilantro, soy sauce, sriracha, egg, sugar, garlic, 1/4 teaspoon black pepper, 1 1/2 teaspoons salt and 2 tablespoons of water. Gently mix to combine and form into tablespoon sized meatballs.
• Place the meatballs in a single layer on a foil lined baking sheet that has been coated in cooking spray. Coat the tops of the meatballs with cooking spray. Broil the meatballs about 4-6 inches from the heat element for 10-15 minutes or until meatballs are cooked through.
• For the sauce: in a small bowl mix together the honey, soy sauce and garlic. Drizzle the sauce over the meatballs and toss to combine.
• Top the meatballs with chopped cilantro and sesame seeds if desired and serve with rice and lime wedges.

HEALTHY MEATBALLS (WITH HIDDEN VEGETABLES)

Steps:

• Preheat the oven to 375 degrees F and line a rimmed baking sheet with foil. Coat with nonstick spray. Place the carrots, parsley, and onion into a food processor. Grind well, stopping to scrape down the sides of the bowl as needed.
• Add the remaining ingredients and grind to combine into a smooth mixture. Portion into 2-tablespoon size meatballs and place on the prepared baking sheet.
• Bake for 22-25 minutes or until cooked through. Serve with warm marinara sauce and pasta (or ketchup and other simple sides!) as desired.

CARROT MEATBALLS

Steps:

• Prepare all ingrediatns as listed above and mix well. I prefer using my stand-mixer with the open paddle-blade.
• Form into 1/8 cup meatballs and place in a baking pan, preferably a broiler pan, especially if using a higher-fat content meat. (I use an 1/8 cup measuring spoon and pack the meat into it on the side of the bowl, then use another spoon to pull it out and form the balls a little better on the pan--quicker than trying to do it by hand and less messy!).
• Bake at 350* for 15-20 minutes. (The cook book suggested frying them, and serving with a brown gravy, but baking is healthier, and the gravy only covers the great flavor!).

ASIAN TURKEY MEATBALLS WITH CARROT RICE

Steps:

• Preheat oven to 450 degrees. In a medium saucepan, bring 1 1/2 cups salted water to a boil. Add rice, stir, and return to a boil. Cover, reduce to a simmer, and cook until rice is tender, about 15 minutes. Remove from heat and top with carrot. Let stand, covered, 5 minutes, then stir in carrot and fluff rice with a fork.
• Meanwhile, in a medium bowl, combine breadcrumbs and 3 tablespoons water. Let stand 5 minutes. Add turkey, scallion whites, cilantro, fish sauce, hot-pepper sauce, sugar, garlic, and 1 1/2 teaspoons salt. Gently mix to combine and form into 12 meatballs.
• In a large nonstick skillet, heat 1 teaspoon oil over medium-high. In batches, brown meatballs on all sides, 10 minutes total (add up to 1 teaspoon oil as needed). Transfer to a rimmed baking sheet and bake until cooked through, 10 minutes. Serve meatballs with rice, scallion greens, and lime wedges.

SAUCY MEATBALL & CARROT BAKE WITH CRISPY FETA CRUMBS

Steps:

• Heat oven to 220C/200C fan/gas 7. Mix the pork, 50g of the breadcrumbs, caraway seeds, egg and half the cumin with 2 tsp salt and lots of pepper. Roll into about 30 meatballs and put into a large non-stick roasting tin. Put the carrots into another roasting tin. Split the oil between the two, and gently toss to coat. Roast for 30-40 mins, shaking the tins halfway (and swapping between shelves if you need to), until golden and cooked through.
• Meanwhile, fry the onion, ginger and remaining cumin in a drop more oil for a few mins in a large pan, stirring constantly. Stir in the passata, chopped tomatoes, sugar and some seasoning, then simmer for 15 mins.
• Divide the meatballs and carrots between baking dishes or tins and spoon over the tomato sauce. Mix the remaining breadcrumbs with the feta, parsley and some seasoning. Set aside any portions for freezing now, and sprinkle feta crumbs over any portions to be cooked immediately.
• To eat now, reduce the oven to 200C/180C fan/gas 6 and bake for 20 mins until crumbs are golden and everything is piping hot. Or follow the tips for freezing below, then defrost portions, finish assembling and bake at 180C/160C fan/gas 4 for 30-50 mins until everything is piping hot and bubbling - the cooking time will depend a bit on the portion size you are baking.