Hi! I like to keep meatballs in the freezer "ready to go" for weekday meals. Does anyone have an indian or asian twist on turkey or chicken meatballs?
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Look up any recipe for Kofta, you should be able to pull up some with chicken or turkey.
AntoniaJames is a trusted source on Bread/Baking.
Also, Diana Henry's ginger chicken meatballs in broth with greens is delightful! I make them with dark turkey meat and add chopped cilantro and an egg to the mix. Make broth with the pan drippings + chicken stock and freeze the meatballs in that to reduce freezer burn. Here's the recipe http://dianahenry.co.uk/recipes/ginger-chicken-meatballs-broth-greens/ This is in her book, "A Bird in the Hand," which I highly recommend!
Also, not Asian but a wonderful alternative and regular freezer-friendly weeknight helper is Diana Kennedy's recipe for Albondigas in tomato sauce with chipotles, from "The Cuisines of Mexico", which I transcribed to share with my father, who's now cooking for himself (at age 86). https://drive.google.com/file/d/0B3To6CADchkSSUJXLW8zU3NzSEE/view?usp=sharing This is a real work-horse in my kitchen. Make a double batch and freeze the meatballs in the sauce. I always add some finely chopped cilantro stems to the meatballs. Be sure to adjust the seasoning in the sauce when you reheat.
I serve these with Kennedy's Oaxacan savory white beans - another real winner - which I also make in double batches and freeze. https://drive.google.com/file/d/0B3To6CADchkSRHl0aUo3RHhiQ3c/view?usp=sharing This recipe is from "Oaxaca Al Gusto: An Infinite Gastronomy." You could also serve the meatballs and sauce over rice into which you've stirred some chopped cilantro and the juice of a lime. You can make that rice ahead of time, too! Stir the cilantro in right before freezing, after cooling the rice. Or, add it on the evening that you serve the rice. Don't add the lime juice until just before serving, for the brightest flavor.
Another not Asian suggestion, but a favorite "other meatball" in our house: Swedish meatballs. I've tried several recipes featured on this site, but these are the ones we like the best: http://www.seriouseats... I make double batches of these too, and freeze the meatballs in the gravy. I add a touch more cider vinegar and a couple good splashes of water to the sauce when reheating the defrosted ones I've frozen. Wonderful with egg noodles tossed in butter and salt with chopped parsley.
You can make all of these with chicken or turkey - better though with dark meat, for better flavor.
Hope this helps! ;o)
I made some delicious thai-inspired chicken meatballs this week with chopped ginger, garlic, lemongrass, one thai bird chili PLUS lots of fresh herbs—chopped scallions, cilantro, mint and thai basil. I baked them and then used them all week long (added them to soups, noodle bowls and the like).
I have not made these yet but I just saw this recipe posted a few days ago. http://nomnompaleo.com...
Nancy is a trusted home cook.
Use spices and aromatics from a stew or soup you like, mix with ground turkey or chicken and you have your meatballs. Fry or bake with a fat recommended in the same recipe.
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