Wednesday, April 16, 2014

Ginger-Sesame Braised Chicken Meatballs

I served this dish at dinner last evening with our son and family and daughter and her husband visiting.  I received rave reviews.  This definitely will be a repeat by request when I visit their homes.  Not a morsel left behind.  I improvised the Ginger-Sesame Braising Sauce with Teriyaki Sauce and added grated ginger.
Ginger-Sesame Braised 
Chicken Meatballs
2 eggs
3/4 cup panko
2 teaspoons peeled and 
  grated fresh ginger
1/2 cup finely chopped green onions
1 Tablespoon minced garlic
2 teaspoon kosher salt
3 pounds ground chicken thighs
3 tablespoons vegetable oil
1 pound shiitake mushrooms, halved
1 jar Ginger-Sesame Braising Sauce
Steamed white rice and 
  snow peas for serving
1/2 cup thinly sliced green onions
Toasted sesame seed for garnish
In a large bowl, combine eggs, panko, ginger, chopped green onions, garlic and salt.  Stir to mix well.  Add ground chicken; stir well.  Form into 1 tablespoon meatballs.
In stove top-safe insert of slow cooker over medium high heat, warm 1 tablespoon oil.   Add 1/3 of the meatballs; brown about 8 minutes.  Transfer to bowl. Brown remaining meatballs in two batched, using 1 tablespoon oil per batch.  Brown mushrooms.
Add meatballs and braising sauce to mushrooms in insert; bring to a simmer.  Transfer insert to slow-cooker base.  Cover; cook on high for two hours, stirring once half way through.
Serve meatballs over steamed rice and snow peas, garnish with threads of thinly sliced green onions and sesame seeds.

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