Saturday, April 21, 2007

Chicken Meatballs

You can add any gravy you like to these, from spaghetti sause to szechuan sauce. Just be careful not to overdo them or they will be rubbery and dry.

  • Chicken mince (I use lean) - 1/2 kg
  • Garlic paste/minced fresh - 3 tsp
  • Ginger paste/minced fresh - 3tsp
  • Green chillies finely chopped
    (you can seed them too if you want) - 2 medium sized
  • Paprika - 1tsp
  • salt/pepper - to taste
  • lemon jiuce - 1 tsp
  • oregano - tsp

Mix all the ingredients together in a large bowl, making sure it is well mixed. Use your hands, they are way more effective. Once meat is evenly flavoured (i would recommend touching a tiny bit to your tongue to make sure that they taste ok) form into... ahem.. balls. I like big... ahem.. balls, mostly because i get impatient, but you can make itty bitty bite sized ones if you dont mind standing around for ages.

Arrange on a baking sheet or tin or whatever you usually use. I cook this is a microwave, so i use glass. Shove into heating device. Now here you will have to guess what heat will work best. It takes me twelve minutes to get these perfect in my microwave. The idea is to get them to sizzle. Tun them over about halfway through, and wait till they brown lightly but still look juicy and wet before you take them out.

I apologise for the lewdness of this recipie.


MinCat said...

lewd wonder you like em :P

Anonymous said...

okay next time onwards it'd be great if u cud post up photos, mine turned into a really awfull color.