Food For Thought - Chicken Meatballs
Chicken Meatballs
Like I said with the Turkey meatballs; I love these because they are easy, tasty and POPABLE. I can’t stress this enough – when you spend as much time on the go, on the road, at work, as Pat and I do, you have to have food that is ready and that you can just pop, chew, swallow and keep moving. It does, though, have to be tasty popable food – otherwise, why bother? You may as well just drink eggwhites, get your fuel and get on with it (which I have also been known to do but I am the one and only person I know who does).
So here it is and it’s easy.
You need fresh ground chicken to start (duh). Spice it up with onion and garlic (you can take the time to chop fresh onion and garlic if you want to and have the time to spare – I don’t so I buy this great imported garlic powder and onion powder from the International Grocer on 9th and 40th and use that – it is POWDER not salted onion and garlic. I do not use salt in this recipe). It’s just a matter of putting your ground chicken and the onion and garlic into a bowl and mixing with a big wooden spoon. Then I add crushed red pepper (it will become clear that I use this in almost all of my recipes – you don’t have to; some folks don’t happen to LIKE spicy). Once all this is mixed up, I add the main taste ingredient (like I say on the video clip, I don’t tell people that this is the main taste ingredient because people don’t appear to like it – however, if you use just the right amount, it flavours it and doesn’t overpower it and nobody knows any better): yellow mustard. Mix, stir, stir, mix and ta da. You are ready to go.
Use a teaspoon, not a tablespoon, and just scoop out bits of the chicken and make meatballs. Big, small, medium, whatever size – but not too big. We’re trying to eat healthily and that includes portion control.
I use my NuWave oven to cook these. You can use yours if you have one – or a grill, or a George Foreman or a broiler. JUST. DON’T. FRY. MEAT. Too much fat.
These are good hot, cold, reheated, however.
Like I said with the Turkey meatballs; I love these because they are easy, tasty and POPABLE. I can’t stress this enough – when you spend as much time on the go, on the road, at work, as Pat and I do, you have to have food that is ready and that you can just pop, chew, swallow and keep moving. It does, though, have to be tasty popable food – otherwise, why bother? You may as well just drink eggwhites, get your fuel and get on with it (which I have also been known to do but I am the one and only person I know who does).
So here it is and it’s easy.
You need fresh ground chicken to start (duh). Spice it up with onion and garlic (you can take the time to chop fresh onion and garlic if you want to and have the time to spare – I don’t so I buy this great imported garlic powder and onion powder from the International Grocer on 9th and 40th and use that – it is POWDER not salted onion and garlic. I do not use salt in this recipe). It’s just a matter of putting your ground chicken and the onion and garlic into a bowl and mixing with a big wooden spoon. Then I add crushed red pepper (it will become clear that I use this in almost all of my recipes – you don’t have to; some folks don’t happen to LIKE spicy). Once all this is mixed up, I add the main taste ingredient (like I say on the video clip, I don’t tell people that this is the main taste ingredient because people don’t appear to like it – however, if you use just the right amount, it flavours it and doesn’t overpower it and nobody knows any better): yellow mustard. Mix, stir, stir, mix and ta da. You are ready to go.
Use a teaspoon, not a tablespoon, and just scoop out bits of the chicken and make meatballs. Big, small, medium, whatever size – but not too big. We’re trying to eat healthily and that includes portion control.
I use my NuWave oven to cook these. You can use yours if you have one – or a grill, or a George Foreman or a broiler. JUST. DON’T. FRY. MEAT. Too much fat.
These are good hot, cold, reheated, however.
posted by StephenMosher at 3:09 PM
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