These meatballs are moist–delicious served with these colourful and fresh spring vegetables.
Savoury chicken meatballs with white wine & medley of spring veggies
Ingredients:
Meatballs:
- 1lb ground chicken meat
- ½ tsp ginger, fresh ground
- 2 tbsp cilantro, chopped
- ½ cup carrots, minced
- ½ cup onion, minced
- 2 cloves garlic, minced
- ½ cup bread crumb
- ¼ cup coconut milk
- 1 egg
- Salt & pepper to taste
- Flour for dusting
- Vegetable oil for frying and to sauté vegetables
For spring veggies:
- ½ cup green peas
- 2 bunches baby carrots, scrubbed, cut in half
- 1 cup cipolline, peeled and cut in half
- 1 cup red radish cut in quarters
- 2 bunches green onions, cut about 5” long
- 1 cup sugar snap, cut in half
- 1 cup white mushrooms, small is best and remove the stem, cut in half
- 2 tbsp butter
- 1 tbsp olive oil
- 1 cup chicken stock
- ½ cup white wine
Method for meatballs:
- Preheat a frying pan and add a little oil; add the onions, garlic, ginger and carrots and cook for a few minutes or until translucent, do not colour the vegetables.
- Place the meat in a bowl and to it start adding the bread crumb, coconut milk, egg, cilantro and the sautéed vegetables. Season to taste with salt and pepper. Mix well and place in the refrigerator to rest for a few hours.
- Form the meat balls the size of a golf ball and roll them in flour lightly.
- Preheat a sauté pan; add oil and start sautéing the meatballs until golden.
- Remove from the pan, place on a baking tray and finish cooking in a preheated oven at 350F for about 10-15 minutes. Then set aside while you prepare the sauce and vegetables.
Method for vegetables:
- Preheat a sauté pan at medium heat, add oil and butter and start adding the cipolline, radish, carrots and mushrooms.
- Then add the meatballs and sauté for a minute.
- Sprinkle on the wine and evaporate well.
- Then add the chicken stock and the rest of the vegetables. Cook until all the vegetables are warm and serve.
Serves 4 people
Courtesy Massimo Capra,