Spaghetti is a house favorite and I have made many versions from a fairly authentic Italian gravy simmered for hours to a quickie fresh tomato sauce done in 15 minutes Continue reading
My fixation on tiny chicken meatballs continues. These ones are made of ground chicken thigh meat; far juicier than breast meat. I buy this freshly made at Valley Farm Markets. Great meats, poultry and produce. Plus decent prices.
Actually; these meatballs are sort of medium-small sized. They are simple to mix up in a mixing bowl, glop out with a big dinner spoon and bake on a big rimmed pan lined in parchment paper. Baking is so simple and time saving compared to frying while turning them constantly. Easy clean up if you do the parchment paper.
Meanwhile, I make a somewhat spicy sauce and then cut up veggies and saute for a mini stir fry. Blend it all together… Delish! You can alter it to make it spicier or even milder; add more or less hot sauce.
Chicken Meatball Stir fry
1 lb ground chicken; preferably thigh meat
1 egg; beaten a bit
1-2 Tbsp. finely chopped red onion or shallot
1 tsp. Worcestershire sauce
¼ tsp. garlic powder
½ tsp. sea salt
1/3-2/3 cup gf breadcrumbs
Mix all in big bowl. Line rimed sheet with parchment paper. Glop on the meatballs with a dinner spoon; mine are about 1 1/3 inch in diameter. Bake at 400 degrees for about 20 minutes. Let cool.
What they bake make a sauce
Mix in a heavy bottomed saucepan
2 Tbsp soy sauce
2 Tbsp. mild olive oil
1 Tbsp brown sugar; packed
1 big garlic clove minced
¼ tsp. red pepper flakes; scant for me; 8 year old doesn’t like spicy
1/4 to 1 tsp. hot sauce; I used 1/4 tsp., decent heat level for a delicate tummy
1/8 tsp. fresh ground black pepper
½-3/4 tsp. fresh ground ginger root (I keep mine in the freezer)
Cook 2-4 minutes on medium
Heat pot of water; make half a box of gf spaghetti.
3 stalks celery sliced in ¼-1/3 slices
½ small red onion cut in inch long thin strips
1 large garlic clove minced
½ can of bamboo shoots
2-3 stalks kale torn off ribs
2 large or 4 smaller radishes, 6 if tiny; sliced 1/8 inch thick
1 Tbsp olive oil
Melt oil in mini wok or fry pan. Add celery; cook a minute, add onion, cook another 1-2 minutes, add garlic, stir and cook a minute, add kale and radish slices, cook 1-2 minutes, stirring add bamboo shoots and then stir. You want a bit of crunch still in the radishes and celery. Add the sauce, stir well, add half- 2/3 of the meatballs, stir around well. Add cooked spaghetti and stir. Serve hot. Enjoy. Now that’s a spicy meataball!
PS: I used the rest of the meatballs to make Italian Wedding Soup; Manga!