Chicken meatballs with peas and saffron

  

2 medium size onions diced 1 bag of frozen peas

1 pound of ground chicken

2 small red potatoes boiled

1/4 cup of fresh cilantro

1 egg

Olive oil

Salt

Pepper

Paprika 

Meatball spice 

Bay leaves 

A pinch of saffron
In a large pan, heat up the olive oil. Sautéed one onion until it becomes translucent. Add the peas, salt, pepper, paprika, saffron, bay leaves and 1 cup of water. Cover and cook for about 10-15 minutes. Meanwhile in a food processor, grind the potatoes, onion and cilantro. Add to the ground chicken with a raw egg, salt, pepper and meatball spice. Mix very well. With wet hands, form meatballs and place on the of the peas. Cover and cook for 30minutes on a medium fire. 

Leek Meatballs 

  

There are many variations to meatballs. But the secret to making perfect meatballs is to let them rest in the fridge for at least 30 minutes before cooking them. Leeks along with ground cloves and all spice give to this dish a unique flavor. 

  • 2 medium leeks washed and trimmed 
  • 1 medium size potato
  • 1/3 cup of fresh cilantro 
  • 1 pound of ground beef 
  • 1/2 cup of breadcrumbs 
  • 1 tablespoon of oil
  • 1 tablespoon of salt 
  • 1 tablespoon of pepper
  • 1 teaspoon of ground cloves
  • 1 teaspoon of all spice 
  • 2 cups of pareve chicken stock 

Serving: 12 meatballs 

Prep time: 1h 30minutes 

Cook time: 25min

Boil the leeks for about 45 minutes. Once they are ready, rinse them under cold water. 

In the bowl of a food processor, grind the leeks, potato and cilantro. Add this mixture to the ground beef along with the breadcrumbs and the spices. Mix very well with wet hand. Cover the bowl and refrigerate for about 30 minutes.

In a large pot , heat up 2 cups of pareve chicken stock. Form your meatballs and arrange them in the pot. Cover and cook on a low fire for about 20 to 25 minutes. 

Chicken meatballs in saffron tomato sauce

  • 1 pound of ground chicken
  • 1 onion
  • 1 egg
  • 1 cup of breadcrumbs
  • Salt
  • Pepper
  • 1 tsp of turmeric
  • Olive oil
  • 5 tomatoes cut in small pieces
  • 1 tsp of paprika
  • 1 pinch of saffron

In a food processor, ground the onion. Add it to the ground chicken with the egg, breadcrumbs, salt, pepper, turmeric. Mix very well. In a large skillet, heat up one tbsp of olive oil. With wet hands, form the meatballs and flatten them a little. Sear the meatballs for about 3 minutes on each side.

In a small bowl, fill up with 1/2 cup of hot water and add the saffron. Let it infuse for a couple of minutes.

In a large pan, heat up 1 tbsp of olive oil. Add the tomatoes, salt, pepper, paprika, saffron in the water and cook for 10min. With a potato masher, puree the tomatoes.

Add the meatballs and cover. Cook on a low fire for 20minutes.

Teriyaki chicken meatballs 

  
For the meatballs:

  • 1 pound of ground chicken 
  • 3/4 cup of breadcrumbs 
  • 2 eggs
  • 2 tbsp of soy sauce 
  • 2 tbsp of garlic powder
  • 1 tbsp of ginger
  • 3 scallions thinly sliced 

For the soy sauce:

  • 1 tbsp of garlic powder
  •  1 tbsp of ginger
  • 2 tbsp of cornstarch plus 1/4 cup of water
  • 1/2 cup of soy sauce
  • 3 tbsp of agave 
  • 1/4 brown sugar 

In a small bowl, mix the cornstarch with the water. Over medium heat, mix in a small pot the soy sauce, agave, ginger, garlic powder and brown sugar. Add the cornstarch and stir gently until the mixture become thicker. About 4-5min. 

In a large bowl, mix together the ground chicken, breadcrumbs, eggs, garlic powder, ginger and scallions. Form small meatballs and set aside. 

Preheat the oven on 400. 

In a greased pan, arrange the meatballs and bake them for about 25min. Once they are ready, pour over the teriyaki mixture.