Vietnamese-style rooster meatballs for dinner
My daughter not too long ago invited a bunch of gal buddies to the seashore. We had deliberate a conventional burgers-and-dogs cookout, however she knowledgeable me that one of many friends would solely eat a “rooster burger.”
I rolled my eyes a bit, however dutifully purchased a pound of floor rooster on the grocery store to accommodate this desire. Then chicken-burger lady didn’t come, and I used to be caught with a pound of one thing that I by no means use.
However I’ve spoken earlier than of my abhorrence of waste and was decided to discover a tasty use for the bottom rooster. This straightforward recipe was an enormous hit, as was the brown/cauliflower rice mix and the accompanying salad.
Vietnamese-style rooster meatballs
Makes 12 meatballs, which serve 3 or 4 folks
Earlier than I made these, I checked out a number of different recipes and got here up with my very own. I used to be pleasantly stunned that the meatballs held collectively effectively with out further binders — no egg, no panko or breadcrumbs — so the dish is an effective possibility for folks with allergic reactions.
For the meatballs:
1 pound floor rooster
2 tablespoons grated contemporary ginger
2 cloves garlic, crushed
1 teaspoon chopped jalapeño pepper
2 tablespoons chopped contemporary cilantro
1 teaspoon soy sauce
4 tablespoons finely chopped onion, divided
2 tablespoons canola oil for frying
For the sauce:
2 tablespoons soy sauce
1 tablespoon grated ginger
2 cloves garlic, crushed
1 tablespoon sesame oil
1 tablespoon hoisin sauce or Japanese barbecue sauce
½ cup rooster or vegetable broth
Contemporary cilantro for garnish, if desired.
Warmth your oven to 350 F.
Make the meatballs: In a medium bowl, combine the rooster, ginger, garlic, jalapeño, 3 tablespoons of the onion, cilantro and soy sauce. Warmth the oil within the skillet with the remaining tablespoon of onion till aromatic.
Kind the rooster into meatballs — barely smaller than a golf ball. Pack them moderately firmly, and place them within the skillet to brown.
Flip the meatballs over till the outsides are browning, however they aren’t cooked by. Every batch ought to take about 5 minutes.
Place the meatballs in an ovenproof dish with a lid. (I used a sq. Pyrex or Corning-type 2-quart dish).
Set the meatballs apart and make the sauce: In the identical skillet, add the ginger and garlic to the sautéed onions. Stir till aromatic.
Add the remaining substances, and stir whereas bringing it to a boil. Prepare dinner for a number of minutes till the liquid reduces a bit, after which pour it over the meatballs.
Cowl the meatballs, and bake them in a heated oven for half-hour till they’re cooked by.
High the meatballs with contemporary cilantro, and serve them over rice or with lettuce cups.
Brown/cauliflower rice
Serves 4
Like lots of my recipes, this got here out of a have to pivot. I had supposed to make brown rice, however the amount left within the bag was inadequate for the 4 friends I supposed to feed, and I didn’t have time to go to the shop.
I scanned the pantry and fridge and found that I had a little bit of uncooked cauliflower rice left from one other recipe. An concept started to germinate. It labored — and when this aspect dish was topped with the tasty meatballs and flavorful sauce, nobody sneered about the entire grain rice laced with greens!
1½ cups brown rice
1 cup cauliflower rice
Pinch of salt
In a big saucepan, prepare dinner the rice in line with the package deal instructions. When it’s simply completed and nonetheless sizzling, take away it from the warmth, and add the cauliflower rice. Stir, cowl and let it sit for a couple of minutes. This may “prepare dinner” the cauliflower rice and ship a pleasant texture.
Soy-rice vinegar dressing
Makes about ¼ cup
This dressing was the right complement to a easy summer season lettuce salad. It is also tossed with any of the next, or a combo thereof: child greens, uncooked cucumbers, sliced tomatoes, grated carrots, chopped cabbage, inexperienced beans and even cooked veggies.
1 tablespoon rice vinegar
3 tablespoons canola oil (or different gentle oil)
1-2 teaspoons soy sauce
A couple of drops of Sriracha or different sizzling sauce, if desired
1 teaspoon sesame oil
Pinch sugar
Combine all of the substances in a small bowl or sealable container till prepared to make use of. PJC
Keri White writes for the Jewish Exponent, an affiliated publication the place this primary appeared.
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