And they even hide a little surprise inside… Basically, not every type of meat shines during long cooking. Not only because it was delicious, but because I made it all in advance and we arrived home to a dinner ready and waiting, without that “crock pot taste” that so often is present when recipes take the “dump it and forget it” approach. Sometimes a dinner makes me so happy I cannot stop smiling. But come right back, ok? To see what many of my virtual friends pick as their best post, visit Sid’s blog. They also work well as appetizers, with a side of napkins…Ī little note added after publication: today is the first Monday of the month, so let me tell you which was my favorite post of January: Happy New Year in My Kitchen! If you’ve missed it, here is the link. As they bake, prepare the sauce by combining all ingredients.Īfter they are cooked, brush them lightly with the sauce and keep in the oven for a couple more minutes, then serve with your favorite side dish. Bake until cooked through, around 20 minutes, turning them over mid-way through baking. Roll the mixture into 1-inch balls.Īrrange the meatballs in a single layer over aluminum foil (I like to use non-stick foil). In a large bowl, combine the ground chicken, cilantro, Serrano pepper, ginger, lime zest and juice, soy sauce, fish sauce, almond flour and salt. ⅓ cup finely chopped fresh cilantro leavesġ tablespoon finely chopped peeled fresh ginger THREE YEARS AGO: Apple and Sobacha Caramel Dome CakeįIVE YEARS AGO: How the Mighty Have FallenĮIGHT YEARS AGO: Light Rye Sourdough with Cumin and Orangeġ pound ground chicken (white meat is fine) TWO YEARS AGO: Bread – Episode 2 of Great American Baking Show ONE YEAR AGO: Cookies for the Holidays, SPRINGERLE Carrots were perfect with the ground chicken, and don’t skimp on the ginger! They contribute moisture and a more complex flavor. I love adding veggies to meatballs, meatloaf, and even burgers. I actually allowed them to simmer for a minute with the sauce.Ī little white rice, some green beans with almonds, and we ate as Royals of The Bewitching Kitchen! Don’t worry about the liquid, just flip them over mid-way through roasting and lift them gently to add to the sauce later. In her site, she gives options for air-fryer and Instant-Pot, but I made too many to fit in our small air-fryer, so I went with regular baking. Comments: Carrots have a lot of water, so expect the meatballs to ooze some liquid as they bake.
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