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Thursday, August 22, 2013

Asian Glazed Chicken Meatballs



About a month ago, I bought a few pounds of ground chicken, since it was on sale. The only problem is, we've never eaten ground chicken. We usually eat chicken breasts, thighs or legs. Hubby thought I was going round the bend and loosing it, and was convinced the ground chicken was going to stay in the freezer FOREVER. Well, 1 whole month went by, where I'd open the freezer, look at the ground chicken and immediately start looking for any other kind of meat available. I really couldn't think of a way I wanted to use this ground chicken, that excited me. Then a few days ago, Queenie suggested Ramen Noodles for dinner. I never use Ramen, except for Lo Mein, so decided to make a veggie Lo Mein. When thinking of what else I could make, I kept coming back to the ground chicken.




I decided to attempt at making an Asian flavoured glazed meatball, that would go with our Lo Mein. I had a pantry full of Asian flavourings, it was just a matter of pairing the right ones. I have to say I was VERY pleasantly surprised. The meatballs were tender and full of flavour. The kids LOVED them, saying they tasted like hamburgers. They were surprised when I mentioned they were chicken meatballs. Hubby devoured the remaining meatballs, when he came home that night; commenting on how delicious they were. It was a total home run and it makes me glad I got out of my comfort zone and added a healthier version of ground meat to our repertoire.

 

Asian Glazed Chicken Meatballs
printable version

1 1/4 lb ground chicken
2 Tbs garlic flavoured hoisin sauce
1 tsp fresh grated ginger
2 tsp seasame oil
1/4 tsp salt
1/4 tsp pepper
13 seasame flavoured rice crackers, crushed
1 tbs minced green onion

Glaze:
1 small can (8 oz) pineapple tidbits, with juice
1/4 C honey
2 Tbs ketchup
2 Tbs soy sauce
1 Tbs worcestershire sauce

In a bowl, combine the ground chicken, hoisin sauce, ginger, seasame oil, salt, pepper, crushed rice crackers and green onion. Using a small scoop, portion out meat and roll into balls.

Preheat 2 Tbs olive oil, in a large non stick skillet, over med high heat. Add in meatballs and brown on all sides, shaking pan to roll meatballs, every few minutes. Remove from pan to a plate.

While meatballs are browning, mix the pineapple tidbits, honey, ketchup, soy sauce and worcestershire sauce in a small bowl. Once meatballs are browned add glaze to skillet and scrape up any brown bits from the bottom of the pan. Once glaze is bubbling, return meatballs to pan and toss to coat. Cover, reduce heat to low and simmer for 7-10 minutes, until meatballs reach an internal temp of 165 degrees. Serve over white rice, or with side of choice.




This post linked to

Wednesday Extravaganza
Wonderful Food Wednesday
What's Cookin Wednesday
Wicked Good Wednesday
Tasty Thursday
Create it Thursday
Thursday Favorite Things
Inspire Us Thursday
Full Plate Thrusday

6 comments:

mail4rosey said...

My husband has been looking for a great meatball recipe. This could be it!

Visiting today from Thursday's Favorite Things. :)

Becki's Whole Life said...

I want to make some Asian meatballs with ground chicken and these look and sound so good! Your noodle dish looks yummy, too!

Miz Helen said...

Hi Cindy,
I could just reach out and take a couple of those awesome meatballs. Your photos are really good! Thank you so much for sharing with Full Plate Thursday and have a good week!
Miz Helen

Karly Campbell said...

Love this, so flavorful!! Thanks for linking up with What's Cookin 'Wednesday!

Kerrie @ Family Food and Travel said...

This recipe looks fabulous! So wonderful we are featuring it this week at Wonderful Food Wednesday - stop by tomorrow after 7pm to check it out.

Thank you so much for linking up your recipes.

Susan@Organized31 said...

Yum. My family will love this recipe. Thanks for sharing at Inspire Us Thursday on Organized 31.