CHICKEN & BASIL MEATBALLS
Serve these Thai chicken chicory bites and roasted pepper skewers when you're next entertaining. Both make great low-calorie, healthy dinner party canapés
Provided by Sara Buenfeld
Categories Buffet, Canapes
Time 40m
Yield 24 (12 of each flavour)
Number Of Ingredients 13
Steps:
- Put the shallot into a food processor and pulse briefly to chop. Add all the remaining meatball ingredients, except for the oil, and blitz to make a soft purée. Shape into 24 mini meatballs with wet hands.
- Heat a drizzle of the oil in a large non-stick frying pan. Add half the meatballs and fry for 5 mins, moving them around the pan to evenly colour them. Remove from the pan and cook the remaining meatballs. Keep chilled until ready to serve. Will keep in the fridge for up to one day.
- To serve, warm the meatballs, if you like, at 180C/160C fan/gas 4 for 10 mins, then arrange half in the chicory leaves, top with some chilli sauce and sprinkle with the onion and peanuts.
- For the pepper version, thread the meatballs onto 12 cocktail sticks with the 2 chunks of pepper and 2 fresh basil leaves either side.
Nutrition Facts : Calories 29 calories, Fat 1 grams fat, Carbohydrate 1 grams carbohydrates, Protein 3 grams protein, Sodium 0.1 milligram of sodium
CHICKEN MEATBALLS
I wanted to make chicken meatballs for quite some time and was never able to find a good recipe. I came across one, but modified it based on my own preferences. I thought these came our absolutely delicious and served them with pasta and marinara sauce and homemade garlic bread!
Provided by Jen619
Categories Main Dish Recipes Meatball Recipes
Time 55m
Yield 6
Number Of Ingredients 15
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Combine chicken, egg, cream cheese, Parmesan cheese, garlic, olive oil, bread crumbs, basil, red pepper, garlic powder, salt, pepper, parsley, and oregano in a freezer-safe bowl and mix well. Place in the freezer for 15 minutes to make the mixture firmer and easier to handle.
- Use an ice cream scoop or cookie scoop to form the mixture into about 14 meatballs a little larger than a golf ball. Add a piece of mozzarella cheese to the center of each meatball, making sure cheese is covered by meat. Place meatballs on a nonstick baking sheet.
- Bake in the preheated oven until juices run clear, 20 to 25 minutes.
Nutrition Facts : Calories 175.4 calories, Carbohydrate 3.2 g, Cholesterol 83.8 mg, Fat 8.1 g, Fiber 0.4 g, Protein 21.4 g, SaturatedFat 2.8 g, Sodium 299 mg, Sugar 0.4 g
CHICKEN AND BASIL MEATBALLS
I got this from a work mate who got it from a newpaper. It's quick and easy and good! In the photo, I used toasted pinenuts which worked well as a substitution for the almonds.
Provided by JustJanS
Categories < 30 Mins
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine mince, egg, basil and breadcrumbs and mix well.
- Divide mixture into 12 portions and roll into balls.
- Heat oil and butter in a frypan and fry chicken balls until well browned on all sides.
- Allow to cook through (about 8 minutes) While cooking the chicken, combine pasta sauce, and wine and simmer for about 10 minutes to recuce by 1/3.
- Add cream.
- Divide sauce among 4 plates, top with meatballs, and sprinkle with toasted almonds.
Nutrition Facts : Calories 413.9, Fat 25.7, SaturatedFat 9.1, Cholesterol 178.2, Sodium 452.3, Carbohydrate 16.9, Fiber 2.5, Sugar 6.6, Protein 26.5
CHICKEN MEATBALLS
Chicken Meatballs flavoured with a blend of herbs in a tomato-red-capsicum-basil sauce, served over rice or noodles. This dish is suitable for freezing.
Provided by bluemoon downunder
Categories Chicken
Time 1h
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- In a mixing bowl, combine chicken mince, garlic, breadcrumbs, herbs, parmesan and the lightly beaten egg.
- Season to taste, mix well and with floured hands, shape the mixture into 12 meatballs.
- Place on a tray, cover loosely and chill for 30 minutes.
- Heat the oil in a non-stick pan, over a medium heat, add the onions and capsicums and sauté for 10 minutes, stirring occasionally, until soft.
- Add the tomatoes (and the juice), 1 tablespoon chopped basil and simmer for 10 minutes or until the liquid has reduced and the sauce has begun to thicken.
- Transfer the tomato sauce to a blender or food processor, blend until smooth and season to taste.
- Clean the pan.
- Melt the butter in the pan, add the meatballs and sauté over a high heat for five minutes, turning occasionally, until lightly golden-brown all over.
- Return the tomato sauce to the pan, simmer for 25 minutes or until the chicken meatballs are cooked through and the sauce has thickened.
- Serve over steamed rice or noodles and your favourite salad or side dish.
Nutrition Facts : Calories 318.3, Fat 14.5, SaturatedFat 3.7, Cholesterol 137.6, Sodium 236.3, Carbohydrate 17.8, Fiber 3.3, Sugar 7, Protein 29.6
THAI BASIL MEATBALLS
Make and share this Thai Basil Meatballs recipe from Food.com.
Provided by gailanng
Categories Chicken
Time 32m
Yield 4 appetizers
Number Of Ingredients 18
Steps:
- Make the sauce: Whisk all sauce ingredients in a small saucepan. Bring to a boil, then reduce heat and simmer for about 2-3 minutes, until thick enough to coat the back of a spoon. Set aside.
- Make the meatballs: Preheat the oven to 350 degrees F. In a large bowl, mix all ingredients except for the oil with your hands. Roll the mixture into balls roughly 1" in diameter. Place them on a baking sheet coated with nonstick cooking spray, brush the tops with the oil, and bake them for 12 minutes or until cooked through.
- Serve the meatballs with sauce and additional chopped basil and green onion, if desired.
Nutrition Facts : Calories 286.5, Fat 11.8, SaturatedFat 2.8, Cholesterol 78.3, Sodium 1735.6, Carbohydrate 16.7, Fiber 1.1, Sugar 3.8, Protein 28.5
CHICKEN MEATBALLS RECIPE BY TASTY
Chicken dinner takes a new shape with these savory meatballs! They're baked, not fried, for a hands-off, mess-free meal. Serve over your favorite pasta and sauce, or alongside your favorite vegetables. Hint: Make a double batch and freeze half for another night!
Provided by Betsy Carter
Categories Lunch
Time 40m
Yield 14 meatballs
Number Of Ingredients 12
Steps:
- Preheat the oven to 400°F (200°C). Line a rimmed baking sheet with foil.
- Heat the olive oil in a large pan over medium-high heat. Once the oil begins to shimmer, add the onion and cook, stirring often, until softened and golden brown, about 7 minutes.
- Add the garlic and cook, stirring constantly, until aromatic, about 1 minute. Remove the pan from the heat and let the onion mixture cool to room temperature.
- In a large bowl, combine the ground chicken, egg, panko, Parmesan, parsley, salt, pepper, and the onion mixture and use your hands to mix until just combined.
- Roll the chicken mixture into 1½-inch balls and place on the prepared baking sheet, spacing 2 inches apart.
- Bake the meatballs until browned and cooked through, 20 to 25 minutes.
- Serve with pasta and sauce of your choice.
- Enjoy!
Nutrition Facts : Calories 109 calories, Carbohydrate 4 grams, Fat 5 grams, Fiber 0 grams, Protein 9 grams, Sugar 1 gram
SPICED CHICKEN MEATBALLS WITH NOODLES, BASIL & BROTH
This fragrant and filling dish is an excellent dinner party choice
Provided by John Torode
Categories Dinner, Main course
Time 1h20m
Number Of Ingredients 20
Steps:
- Whizz the onion, ginger, chillies, garlic, white pepper and half of the coriander stalks, roots (if using) and leaves in a food processor until finely chopped. Mix the milk and breadcrumbs together in a large bowl. Add the onion mix and chicken into the breadcrumbs, then season. Now, really mix - I mean mix - until the whole thing becomes a paste rather than lumpy. If you have a tabletop mixer, then use that instead of your hands. Shape into small balls around the size of a 50p piece. Place a large frying pan or casserole over a medium heat, add a drizzle of oil then fry the balls until well coloured - about 10 mins. You'll need to do this in batches, adding more oil each time. Set aside.
- For the broth, put the stock into a large saucepan, bring to the boil, then simmer. Add the sesame oil, fish sauce, ginger, remaining coriander stalks and roots, star anise and peppercorns. Simmer, covered, for 20 mins. Add the spring onions, noodles and chillies, if using. Take 6 large bowls, then divide the noodles between them - tongs are the best tool. Drop in the warm meatballs then ladle in the stock. Scatter with coriander and basil leaves then tuck in.
Nutrition Facts : Calories 536 calories, Fat 16 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 54 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 48 grams protein, Sodium 4.74 milligram of sodium
CHICKEN MEATBALLS OVER WILD MUSHROOM RISOTTO DRIZZLED WITH BASIL
Make and share this Chicken Meatballs over Wild Mushroom Risotto Drizzled With Basil recipe from Food.com.
Provided by gregory schulte
Categories Rice
Time 1h
Yield 4 serving(s)
Number Of Ingredients 29
Steps:
- for meatballs:.
- preheat oven to 375.
- heat 2 tablespoons olive oil and saute onions for 3-4 minutes and season with a little salt.
- add garlic to onions and saute till onions are translucent about 4 minutes remove from heat and cool on a plate.
- in a bowl combine chicken, onions, egg, parmesean cheese 1 teaspoon kosher salt, remaining spices and milk mix well.
- add breadcrumbs and mix thoroughly.
- shape into 8-10 meatballs.
- heat 2 tablespoons olive oil in a oven proof skillet and fry meatballs for 3 minutes a side.
- when meatballs are brown all over cover and place skillet into preheated oven.
- cook for 12 minutes and let stand for 5 minutes.
- Risotto:.
- heat 1 tablespoon olive oilin a pan add onions and a pinch of salt and saute for 3-4 minutes.
- add garlic and sute for 2-3 more minutes.
- add mushrooms and cook for 3-4 minutes more.
- add rice and cook for 2-3 minutes, do not allow rice to brown.
- add two cups of broth and stir constantly until most of liquid is gone.
- continue cooking down each cup of broth for all five cups until risotto is creamy.
- remove risotto from heat and add parmesean mix thoroughly.
- Basil Pesto:.
- place garlic, basil and toasted pine nuts into a processor and grind till coarsely chopped.
- add oil and continue pulsing umtil smooth.
- add 1/2 cup parmesean, salt and pepper to taste, and mix one more time.
- transfer pesto to pan and heat through.
- to serve place risotto into bowls and add meatballs to each.
- spoon pesto sauce over meatballs and risotto, top with remaining parmesean.
Nutrition Facts : Calories 1159.9, Fat 63.4, SaturatedFat 15.4, Cholesterol 161, Sodium 1708.1, Carbohydrate 91.9, Fiber 5.9, Sugar 9.3, Protein 55.2
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