Lemongrass Chicken Meatballs
Use fresh lemongrass if you can find it (try well-stocked stores or Asian markets): Cut off the bottom stem and top leaves so you have only 4 or 5 inches of stalk, then peel off and discard the tough outer layers. I use lemon balm in the pesto as well, but you can substitute whatever herbs you like – cilantro or mint would be great variations. Try serving with satay sauce and/or chopped peanuts.
Meatballs:
1 pound chicken, cut into large chunks (or store-bought ground chicken)
1/2 cup bread crumbs
1/2 onion, minced
1 egg, lightly beaten
2 tablespoons lemon juice
salt and pepper to taste
1/2 cup Lemongrass Pesto
Lemongrass Pesto:
2 cloves garlic, chopped
1 tablespoon ginger, minced
2 stalks fresh lemongrass, minced (see note)
zest and juice from 1 lemon
1/2 cup Parmesan cheese
1 cup lemon balm leaves (or mint, cilantro, parsley, or basil)
1 cup parsley leaves
salt and pepper to taste
1/2 cup olive oil
1 pound chicken, cut into large chunks (or store-bought ground chicken)
1/2 cup bread crumbs
1/2 onion, minced
1 egg, lightly beaten
2 tablespoons lemon juice
salt and pepper to taste
1/2 cup Lemongrass Pesto
Lemongrass Pesto:
2 cloves garlic, chopped
1 tablespoon ginger, minced
2 stalks fresh lemongrass, minced (see note)
zest and juice from 1 lemon
1/2 cup Parmesan cheese
1 cup lemon balm leaves (or mint, cilantro, parsley, or basil)
1 cup parsley leaves
salt and pepper to taste
1/2 cup olive oil
Preheat oven to 400 degrees. Line a baking sheet with parchment paper or a silicone baking mat.
To make pesto, combine all ingredients except olive oil in a food processor and puree. While machine is running, pour in olive oil in a thin stream and continue processing until well combined. (Alternatively, you can make the pesto with a mortar and pestle.) Transfer to a bowl and set aside.
To make meatballs, pulse chicken in the food processor (no need to clean out the pesto bits) until minced – don’t overdo it or you’ll end up with mush. (Skip this step if you're using ground chicken.) Transfer chicken to a large bowl and add remaining ingredients. Stir well until thoroughly combined.
With your hands, form chicken mixture into meatballs about the size of golf balls and set themthe on prepared baking sheet. Spoon remaining pesto over the tops of the meatballs. Bake for 15 minutes or until cooked through, then move baking sheet to broiler position and broil for 3 to 5 minutes or until lightly browned on top.
http://www.cookplayexplore.com/2011/05/lemongrass-chicken-meatballs.html
To make pesto, combine all ingredients except olive oil in a food processor and puree. While machine is running, pour in olive oil in a thin stream and continue processing until well combined. (Alternatively, you can make the pesto with a mortar and pestle.) Transfer to a bowl and set aside.
To make meatballs, pulse chicken in the food processor (no need to clean out the pesto bits) until minced – don’t overdo it or you’ll end up with mush. (Skip this step if you're using ground chicken.) Transfer chicken to a large bowl and add remaining ingredients. Stir well until thoroughly combined.
With your hands, form chicken mixture into meatballs about the size of golf balls and set themthe on prepared baking sheet. Spoon remaining pesto over the tops of the meatballs. Bake for 15 minutes or until cooked through, then move baking sheet to broiler position and broil for 3 to 5 minutes or until lightly browned on top.
http://www.cookplayexplore.com/2011/05/lemongrass-chicken-meatballs.html
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