APRICOT CHICKEN MEATBALLS
This recipe is gluten free, dairy free, Slimming World and Weight Watchers friendlyExtra Easy - 1 syn per servingOriginal/SP - 1 syn per servingWW Smart Points - 4Gluten Free - use a gluten free soy sauce (like Tamari)
Provided by Shevy (Slimming Eats)
Time 25m
Number Of Ingredients 11
Steps:
- Preheat oven to 220c (425f)
- In a bowl season the ground chicken with salt and black pepper
- Form into 15 meatballs
- Place on a baking tray lined with parchment paper.
- Spray over the top with spray oil
- Bake in the oven for 10 minutes
- When meatballs are almost done, add the apricot spread, soy sauce, water, garlic powder and ginger to a frying pan over a high heat, whisking until it starts to bubble, reduce down and thicken.
- Add in meatballs and continue to simmer until sauce thickens and coats all the meatballs.
- Serve sprinkled with spring onion and sesame seeds and your choice of sides.
Nutrition Facts : Calories 223 calories, Carbohydrate 5.8 grams carbohydrates, Cholesterol 131 milligrams cholesterol, Fat 5.8 grams fat, Fiber 0.8 grams fiber, Protein 34.4 grams protein, SaturatedFat 1.5 grams saturated fat, ServingSize 1 serving, Sodium 1123 grams sodium, Sugar 5.2 grams sugar
BAKED SPICY CHICKEN MEATBALLS (WITH THAI SWEET CHILI PEANUT SAUCE!)
These Baked Spicy Chicken Meatballs are easy to make, healthy, and loaded with flavor! They're also extremely juicy, great for meal prep, and are a fantastic party appetizer when tossed in a sticky, sweet and spicy Thai Sweet Chili Peanut Sauce!
Provided by Lavina
Categories Appetizer
Time 50m
Number Of Ingredients 17
Steps:
- Preheat oven to 200°C/400°F. Line a baking tray with aluminum foil or nonstick cooking paper and lightly brush with olive oil.
- Combine all the ingredients for the Baked Spicy Chicken Meatballs in a large mixing bowl. Mix and roll into 28-30 balls, lining them up on the foil in rows as you go. (Note: The mixture can get a little sticky to deal: rub your palms and fingers with a little olive oil before you start rolling into balls and during as needed.)
- Bake for 28-30 minutes.
- Enjoy in pastas, submarine sandwiches, or toss them in your favorite sauce and serve as an appetizer!
- You can make this sauce while the chicken meatballs are in the oven. Combine all the ingredients in a measuring cup or medium sized bowl. Mix until evenly combined.
- Once the chicken meatballs are baked, cool for 5-10 minutes. Then place a medium sized nonstick skillet over low heat. Add the meatballs to the skillet and spoon a few tablespoons of the sauce on them. Toss until fully coated with the sauce and then switch off the heat.
- Serve as an appetizer with extra sauce on the side for dipping if desired.
Nutrition Facts : ServingSize 4 Chicken Meatballs with Thai Sweet Chili Peanut Sauce, Calories 231 calories, Sugar 4.6g, Sodium 410.1, Fat 10.4g, SaturatedFat 2.5g, UnsaturatedFat 7g, TransFat 0g, Carbohydrate 18.4g, Fiber 1.7g, Protein 16.6g, Cholesterol 85.5mg
SWEET AND SPICY KOREAN MEATBALLS
These Sweet and Spicy Korean Meatballs will change your life. They're made with lean beef, flavored with garlic and Sriracha, baked, no frying and glazed with a spicy apricot glaze.
Provided by Joanna Cismaru
Categories Appetizer Dinner Main Course
Time 45m
Number Of Ingredients 12
Steps:
- Preheat oven to 400 F degrees. Line a baking sheet with parchment paper; set aside.
- In a large bowl, add all the meatball ingredients and mix with your hands to combine. Form the meatballs into small 1 inch balls. Place the meatballs on the prepared baking sheet and bake for about 20 to 25 minutes or until done to your liking.
- Meanwhile, in a medium bowl whisk together all the glaze ingredients. Add the meatballs and toss well until all the meatballs are glazed.
- Garnish with chopped chives if preferred and serve immediately over cooked rice or as an appetizer.
Nutrition Facts : Calories 35 kcal, Carbohydrate 2 g, Protein 4 g, Fat 1 g, SaturatedFat 1 g, Cholesterol 16 mg, Sodium 143 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 meatball
SPANAKOPITA CHICKEN MEATBALLS WITH SPICY CUCUMBER AND YOGURT SAUCE
Provided by Rachael Ray : Food Network
Categories appetizer
Time 27m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 400 degrees F.
- In a bowl combine onion and 3 cloves of garlic. Squeeze the water out of the spinach until completely dry. Separate the spinach as you add it to garlic and onion. Add feta, chicken and grill seasoning to the bowl and a liberal drizzle of extra-virgin olive oil. Mix the meat with veggies and feta and form 18 (1 1/2-inch) meatballs. Place the meatballs on a nonstick cookie sheet and bake 10 to 12 minutes until they are golden and juices run clear.
- Place yogurt, garlic, cucumber, dill, lemon juice, cumin, coriander and a little salt in food processor and process until smooth. Adjust seasonings and transfer to a serving bowl. Serve meatballs alongside sauce with toothpicks.
SPICY CHICKEN MEATBALLS WITH ARRABBIATA SAUCE
This dish was inspired by R+D Kitchen and Milo + Olive, two of my favorite local spots in Santa Monica. Their chicken meatballs in tomato sauce are light but with a bit of heat and served without a strand of spaghetti in sight. Instead, they are ladled over arugula. For my version, I pair my spicy chicken meatballs with an equally spicy tomato sauce: Arrabbiata, which means "angry" in Italian. With fresh basil, bitter arugula, pungent red onion and a little Parm, this dish is perfect by itself, but if you want to push it into hearty territory, serve it over some spaghetti. Pile any leftovers onto an Italian roll for an epic sandwich the next day. Enjoy!
Provided by Claire Thomas : Food Network
Categories side-dish
Time 30m
Yield 2 servings as a main course or 4 to 6 as an appetizer
Number Of Ingredients 27
Steps:
- For the meatballs: Mix together the breadcrumbs, onion, garlic, oregano, tomato paste, cayenne, paprika, parsley, Parmesan and 1/2 teaspoon each salt and pepper in a large bowl; add the chicken, milk and egg. Gently blend together with your fingertips, then form into 2-inch balls. Don't compact the meatballs too much or they'll be dense and dry.
- Heat a large skillet over medium-high heat and add a few tablespoons of olive oil to coat. Add the meatballs and cook until a deep golden brown, 2 to 3 minutes on each of their 4 sides. It's OK if they're not fully cooked through, as they'll finish cooking in the sauce. (If you're not cooking them in the sauce, then cook the meatballs over medium heat until cooked through, 3 to 4 minutes per side.)
- For serving: Pour the hot Arrabbiata into the skillet with the meatballs. Reduce the heat to medium low, cover and cook until the meatballs are fully cooked through, 7 to 10 minutes.
- Top with the red onions and Parmesan, then ladle over a handful of arugula in each serving bowl. Garnish with the basil and enjoy!
- Heat the oil in a large skillet over medium heat. Add the garlic and crushed red pepper and cook, stirring, until fragrant, about 30 seconds. Add the tomatoes, tomato paste and wine and cook, stirring occasionally, until most of the alcohol has evaporated, about 5 minutes. Add the basil and cook, stirring occasionally, until the sauce has thickened.
- Blend the sauce with an immersion blender (or in 2 batches in a blender) until smooth. Season with salt and pepper. Makes about 4 cups. Refrigerate any leftover sauce in an airtight container for up to 2 weeks or freeze for up to 3 months.
SPICY APRICOT CHICKEN MEATBALLS #SUNDAYSUPPER
These spicy apricot chicken meatballs have the perfect balance of sweet and heat. They are easy to make and perfect for your next party.
Provided by Denise Wright (MyLifeCookbook.com)
Time 30m
Number Of Ingredients 11
Steps:
- To make the meatballs first add your onion and serrano pepper to a food processor to mince both.
- In a large bowl add the onion and serano pepper to your ground chicken. Add the bread crumbs, eggs and Parmesan cheese and mix well to combine.
- Spray a cookie sheet with cooking oil.
- Form your meat mixture into small meatballs and place on the cookie sheet. Oil your hands while rolling the meatballs to make them nice and smooth.
- Set under broil and broil for 2 minutes on each side or browned to your liking.
- Alternatively you can brown these in a big skillet.
- In a microwave safe bowl, add your jam and heat for 1-2 minutes to make it a bit runny.
- Add your minced serrano pepper and mix well.
- In a large skillet add your meatballs and jam mixture. Mix well, cover and cook over medium heat for 10 minutes.
- This recipe made 32 fairly large meatballs.
SAUCY APRICOT CHICKEN
Four ingredients are all you'll need for Dee Gray's tender chicken entree. "The tangy glaze is just as wonderful with ham or turkey," notes the Kokomo, Indiana reader. "Leftovers reheat nicely in the microwave."
Provided by Taste of Home
Categories Dinner
Time 4h5m
Yield 6 servings.
Number Of Ingredients 4
Steps:
- Place chicken in a 3-qt. slow cooker. Combine the preserves and soup mix; spoon over chicken. Cover and cook on low for 4-5 hours or until meat is tender. Serve with rice.
Nutrition Facts :
SWEET & SPICY APRICOT CHICKEN
Experience Moroccan-style chicken in minutes - it's easily doubled too
Provided by Sara Buenfeld
Categories Dinner, Main course
Time 25m
Yield Serves 2 (generously)
Number Of Ingredients 10
Steps:
- Put a kettle of water on to boil. Meanwhile, heat the oil in a large non-stick frying pan and add the chicken in a single layer. Scatter the spices on top and leave to cook, without stirring, for about aminute. Flick the chicken pieces over and cook for a minute or so on the other side.
- While you are waiting, tip the couscous into a saucepan. Pour 400ml/14fl oz boiling water over the couscous and allow to bubble on the heat for a minute. Cover, turn off the heat and leave to soak for 5 minutes.
- While the couscous is soaking, pour 300ml/1⁄2 pint boiling water over the chicken in the frying pan and crumble in the stock cube. Tip in the conserve, beans and olives, add salt and freshly ground black pepper to taste, stir, then leave to bubble gently for 5minutes. Meanwhile, chop the coriander and sprinkle it into the pan before serving.
- Fork through the couscous - it should have plumped up by now - and pile into 2 large shallow bowls. Spoon the chicken, beans and olives on top and pour the sweet and fragrantly spiced juices over.
Nutrition Facts : Calories 514 calories, Fat 16 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 56 grams protein, Sodium 5.24 milligram of sodium
SPICY APRICOT-GLAZED CHICKEN
Save yourself a trip to the store and check the fridge first. Chicken turns sweet and hot when you pull out the chili sauce, mustard and apricot preserves. -Sonya Labbe, West Hollywood, California
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- Preheat broiler. In a small saucepan, combine the first five ingredients; cook and stir over medium heat until heated through., Place chicken in a 15x10x1-in. baking pan coated with cooking spray. Broil 3-4 in. from heat until a thermometer reads 165°, 6-8 minutes on each side. Brush occasionally with preserves mixture during the last 5 minutes of cooking.
Nutrition Facts : Calories 209 calories, Fat 3g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 476mg sodium, Carbohydrate 23g carbohydrate (13g sugars, Fiber 0 fiber), Protein 23g protein.
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