29 Apr 2013 2 Comments
I’ve had this recipe hanging around in my files for so long, I was almost ready to say, nah not gonna bother. So glad I bothered!
Asian Flavors Chicken Meatballs
450g ground chicken
1/4 cup panko crumbs
1 tbsp minced ginger
1 1/2 tsp minced garlic
1 tsp red chili pepper, finely minced
1 cup coleslaw mix, finely chopped (use a purchased package if time is of the essence)
1-2 green onions, finely sliced
3 tsp tamari or sodium-reduced soy sauce
1 1/2 tsp sesame oil
1/2 tsp salt (less if using regular soy sauce)
freshly ground pepper to taste
Gently combine all ingredients together. Form mixture into 1″ meatballs. Place on a lightly greased baking sheet and bake at 375 degrees F for about 12-15 minutes (depending on size). When meatballs are nicely browned and sizzling, transfer to a baking dish and drizzle sauce over top. Return to oven and let the sauce warm through, about 15 minutes. Stir once to evenly distribute sauce and coat each meatball.
1/2 – 3/4 cup Asian flavors salad dressing (I used Renee’s Asian Sesame Vinaigrette)
1-2 tbsp soy sauce
1 tsp minced ginger
1/2 tsp minced red chili pepper
1 tbsp brown sugar
1 tbsp vinegar (or 2 tbsp white wine)
Mix all ingredients together and pour over meatballs. Serve with a fragrant rice (e.g. jasmine) and stir fried bell peppers.
29 Dec 2010 Leave a comment
1 part pomegranate juice
1 part cranberry juice (a cranberry blueberry blend also works well)
1/4 part pear juice
dash of ginger juice OR add some thinly sliced ginger and let steep for a while, remove before serving
Mix ingredients in a large pitcher or punch bowl. Garnish with citrus slices (orange, lemon, lime).
Tip: make elegant ice cubes by adding pomegranate seeds to water and freeze as usual.