Best 8 Chicken Meatballs With Molokhieh Garlic And Cilantro Recipes

CHICKEN MEATBALLS WITH MOLOKHIEH, GARLIC, AND CILANTRO

Steps:

• To make the meatballs, place the breadcrumbs in a small bowl and cover with water. Stir, then drain through a colander, squeezing out most of the moisture from the bread. (If using grated zucchini, toss it with ½ tsp of salt and place in a sieve set over a bowl. Let to sit for 20 minutes, then use your hands to squeeze out as much liquid as possible.)
• Transfer the crumbs to a large bowl with the chicken, garlic, spices, herbs, lemon zest, ¾ tsp salt, and plenty of black pepper. Using well-oiled hands, shape into about 30 small balls; roughly a scant 1 oz/25g each.
• Put 1 tbsp of oil into a large nonstick sauté pan with a lid, and place over high heat. Once hot, add half the meatballs and cook for 2-3 minutes, turning throughout, until golden brown all over. Transfer the meatballs to a baking sheet and set aside. Keep the pan on the heat and continue with the remaining 1 tbsp of oil and remaining meatballs in the same way.
• Return the same pan to medium-high heat. Add the 2 garlic cloves, lemon rind, and stock and bring to a boil-this should take about 3 minutes. Add the molokhieh (or the spinach and okra combination), cinnamon, 2 tsp of salt, and plenty of black pepper, then decrease the heat to medium and cook, covered, for about 20 minutes, or until the molokhieh is bubbling and completely defrosted. Add the meatballs, parsley, and ½ cup/10g of cilantro and cook, covered, for another 10 minutes, or until completely cooked through. Stir in the lemon juice.
• To make the adha, meanwhile, put the olive oil into a small frying pan over medium-high heat. Add the garlic and cook for about 3 minutes, stirring occasionally, or until golden and crispy. Add the chile flakes, then remove from the heat and pour into a bowl. Stir in the cilantro and set aside.
• Divide the soup among four bowls and top with the fried garlic and remaining ½ cup/10g cilantro. Serve at once, with lemon wedges alongside.

CILANTRO CHICKEN MEATBALLS

Steps:

• To assemble the meatballs, begin by combining all of the ingredients, except for the cooking fat and water, in a mixing bowl. Use your hands to make sure the ingredients are incorporated well with each other.
• Plug in your Instant Pot, pour the 1⁄4 cup cooking fat into the stainless steel basin and press the Sauté button.
• Shape your meatballs until they are a couple of inches in diameter and place them into the hot oil.
• Cook the meatballs on all sides until they begin to brown, around 5 minutes, and then press the Warm/Cancel button.
• Add the water to the bottom of the stainless bowl.
• Secure the lid to the IP, close of the pressure valve and press the Manual button.
• Now press the "-" button until the display reads 5 minutes. Allow the meatballs to cook.
• Once complete, quick-release the pressure valve and remove the lid once safe to do so. Transfer the meatballs to a towel-lined plate and serve warm.

MEATBALLS WITH GARLIC YOGURT AND CHIMICHURRI

Steps:

• Heat the olive oil in a skillet. Add the onion and cook until translucent and just starting to brown, about 7 minutes. Add the spinach, garlic and some salt and cook until the spinach is wilted. Add the fennel seeds and cook for another minute, then transfer to a large bowl. Add the turkey, breadcrumbs, parsley, cayenne, onion powder, oregano, paprika, thyme, egg, 1 teaspoon salt and some black pepper and mix. Roll into golf ball-sized balls.
• Preheat the oven to 425 degrees F.
• Heat a large skillet over medium-high heat and coat with about 1/2 inch of oil. Brown the meatballs on all sides in batches, being careful not to overcrowd the skillet, 6 to 10 minutes total. Finish the meatballs in the oven until cooked through, 7 to 10 minutes. Serve with Yogurt Sauce and Chimichurri.
• Add the yogurt, garlic and some salt and pepper to a small bowl. Mix to combine.
• To the carafe of a blender or food processor, add the cilantro, parsley, olive oil, garlic, lemon juice and some salt, black pepper and crushed red pepper. Pulse until combined but still slightly chunky, adding more olive oil as needed to loosen. Taste and adjust the seasoning.

ZESTY CHICKEN MEATBALLS

Steps:

• In a large bowl, gently mix the chicken, garlic, egg, bread crumbs, Worcestershire, paprika, onion powder, oregano, thyme, brown sugar, lemon zest, 2 healthy pinches of salt and a few grinds of pepper in a bowl. Form into mini meatballs, slightly smaller than a golf ball; it should make 28 to 30 meatballs. Warm the butter and oil in a large pan over medium-high heat. Transfer the meatballs to the pan and do not disturb for 3 minutes to brown well. Turn, cooking another 3 minutes without disturbing. Keep cooking until browned and cooked on all sides, but still juicy and plump with a spring to the touch. Transfer to a paper towel-lined plate to drain. Serve atop Collard Green Pesto Linguine, if desired.
• Bring a large pot of salted water to a boil over medium heat. Blanch collards until bright green, about 1 minute. Transfer immediately to an ice bath to shock, saving the boiling water for cooking the pasta. Remove the collards from the ice water and pat dry with paper towels before transferring them to a food processor.
• Add the linguine to the pot of salted boiling water and cook according to package instructions.
• Meanwhile, in a dry skillet, over low heat, toast the pecans until fragrant. Transfer to the food processor with Parmesan, olives and garlic. With food processor running, slowly drizzle in olive oil until pesto comes together. Taste for seasoning, and add salt and freshly ground black pepper, to taste.
• To serve, put enough pesto to coat the pasta into a large serving bowl. Drain the pasta and quickly add it to the bowl. The water still clinging to the pasta will loosen up the pesto. Toss to coat. Add more pesto, if needed. Transfer the pasta to a serving bowl and garnish with Parmesan sprinkled over the top.

ASIAN CHICKEN AND CILANTRO MEATBALLS

Steps:

• Make the Kaffir Lime Powder, if using:
• In the spice mill, grind the leaves to a fine powder. Store in the jar with the lid securely tightened at room temperature for up to 1 month. (Makes 2 tablespoons powder.)
• Make the soup:
• Cut the chicken into 1-inch (2.5 cm) cubes. Spread the meat in a single layer on the baking sheet, cover with plastic wrap, and freeze for 1 hour. The chicken should be stiff. (Freezing will help the food processor blade cut the meat cleanly rather than tearing or smearing it.)
• Place the cubes in the food processor and process for about 15 seconds, until the chicken is coarsely ground. Transfer the chicken to a large bowl, add 1 tablespoon of the sesame oil and the remaining ingredients (except the stock), and use your hands to blend the mixture
• To prevent the mixture from sticking, wet your hands with cold water, then shape the mixture into 1 1/2-inch (3 cm) balls, about the size of golf balls.
• In a medium saucepan, bring 1 quart (1 l) water to a boil over high heat.
• Arrange the meatballs side by side in the steamer, cover, and place on top of the saucepan. Steam until cooked through, about 5 minutes (see page 15 for best tips on steaming techniques and equipment). In a skillet, heat the remaining 1 tablespoon sesame oil over medium-high heat and sear the meatballs for a few minutes to create a crunchy, colorful exterior. Serve in the chicken stock or vegetable stock, and garnish with fresh cilantro leaves.

CHEESY CHICKEN MEATBALLS

Steps:

• Preheat an oven to 450 degrees F (230 degrees C). Line a rimmed baking sheet with aluminum foil, and spray with cooking spray.
• Combine the chicken, eggs, cream cheese, Parmesan cheese, bread crumbs, red pepper flakes, Italian seasoning, garlic powder, vegetable oil, salt, and pepper in a large bowl; mix well. Form mixture into 20 meatballs; place on prepared pan.
• Bake in center of preheated oven until juices run clear, 17 to 18 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

CHICKEN MEATBALLS

Steps:

• Melt the butter in a sauté pan, and sweat the onion until soft and translucent, taking care not to brown, about 5 minutes. Add a few drops of water if needed. Cool completely.
• In a mixing bowl, combine the chicken, pork, onion-soup mix, egg, panko breadcrumbs, Parmesan, parsley and onion. Season with salt and pepper.
• Form the meat into Ping-Pong-ball-size balls, and place on a parchment-lined baking sheet. Place in the freezer for 8-10 minutes.
• Remove from the freezer and bake at 400 until just cooked through, about 7-9 minutes.

CHICKEN MEATBALLS

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Combine chicken, egg, cream cheese, Parmesan cheese, garlic, olive oil, bread crumbs, basil, red pepper, garlic powder, salt, pepper, parsley, and oregano in a freezer-safe bowl and mix well. Place in the freezer for 15 minutes to make the mixture firmer and easier to handle.
• Use an ice cream scoop or cookie scoop to form the mixture into about 14 meatballs a little larger than a golf ball. Add a piece of mozzarella cheese to the center of each meatball, making sure cheese is covered by meat. Place meatballs on a nonstick baking sheet.
• Bake in the preheated oven until juices run clear, 20 to 25 minutes.