Cilantro Sesame Chicken Meatballs Recipes

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.

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.

CILANTRO SESAME CHICKEN MEATBALLS

Steps:

• Preheat oven to 375 degrees.
• Using a large mixing bowl combine all the ingredients, then roll into individual meatballs. You should end up with about 20 1-1/2" thick balls.
• Place on a well oiled baking tray.
• Bake for 20-25 minutes.
• Serve with Sesame-Soy dipping sauce.