CHICKEN BALLS WITH MUSHROOM SAUCE.
Make and share this Chicken balls with mushroom sauce. recipe from Food.com.
Provided by dale7793
Categories One Dish Meal
Time 35m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Combine mince, flour, onions, egg and seasonings in a bowl.
- Shape into meatballs and dust with a little extra flour.
- Heat half the oil in a pan and brown the meatballs all over.
- Remove from the pan.
- In the same pan heat the remaining oil and saute the onion, garlic, mushrooms and bacon until tender.
- Pour in the stock, bring to the boil and simmer to reduce the liquid by half.
- Stir in the cream and simmer for 10 minutes to thicken the sauce.
- Add the meatballs back in and simmer for 10 more minutes.
- Serve with rice, pasta, potatoes or steamed vegetables.
MUSHROOM SAUCE FOR MEATBALLS
Make and share this Mushroom Sauce for Meatballs recipe from Food.com.
Provided by Pamela
Categories Sauces
Time 20m
Yield 2 3/4 cups
Number Of Ingredients 11
Steps:
- Melt butter in frying pan.
- Add mushroom and onions and sauté until soft.
- Mix in remaining ingredients and simmer for about 4 minutes, until thickened, stirring often.
- Add meatballs and simmer until heated through.
- To freeze: Double or triple sauce and divide into 3 cup containers or freezer bags. Label and freeze for up to 3 months; Defrost in fridge overnight or in microwave; add cooked meatballs and cook or bake until heated through.
GRILLED CHICKEN WITH WHITE WINE MUSHROOM SAUCE
Steps:
- Preheat oven to 425 degrees F.
- In a large bowl mix together water, lemon juice, sugar and salt until dissolved. Add lemon quarters and chicken. Marinate for 30 minutes. Remove from marinade and pat dry. Preheat a grill pan over medium heat. Massage 1 drop of liquid smoke into each chicken breast. Salt and pepper generously then rub 1 tablespoon butter over and under skin of each chicken breast, placing 2 sage leaves underneath the skin. Place on hot grill, skin side down, until skin is golden brown, about 5 minutes. Transfer chicken to a baking sheet and bake until cooked through, about 25 minutes.
- Meanwhile for the white wine mushroom sauce: In a large saute pan over medium heat, melt 2 tablespoons butter with olive oil. Add onions, mushrooms and cayenne pepper. Saute until onions are translucent and mushrooms are tender, about 8 minutes. Add wine and reduce until it's almost evaporated. Add chicken stock and simmer until reduced by one third. In a small bowl press together remaining butter and flour with fingertips until well blended, then slowly add to the sauce while stirring with a wooden spoon. Simmer until sauce resembles loose gravy, about 5 minutes. Serve warm with the chicken.
MEATBALLS AND MUSHROOM SAUCE
Provided by Food Network
Categories appetizer
Time 1h45m
Yield 8 to 12 servings
Number Of Ingredients 15
Steps:
- For the sauce: Heat some olive oil in a heavy pot. Add the onions and cook, stirring occasionally, until golden.
- Add the stock, tomatoes, mushrooms, peas and bay leaves. Cook over low heat for 30 to 45 minutes.
- For the meatballs: Meanwhile, Mix the meat together with the egg, soaked bread and some salt and pepper. Shape into meatballs and then roll in flour.
- Fry the meatballs in some olive oil in a skillet, then transfer to the sauce.
- Add the crushed almond mixture to the sauce and cook for an additional 10 to 20 minutes.
MUSHROOM-PORK LION'S HEAD MEATBALLS
This recipe is sponsored by Mushroom Council. A perfect meatball has great flavor and balanced texture. Shiitakes add depth and complexity - plus they make the meatballs more tender.
Provided by Food Network Kitchen
Categories main-dish
Time 1h10m
Yield 4 servings
Number Of Ingredients 18
Steps:
- Mix the ground pork with 5 tablespoons water in a large bowl. Mix in the chopped shiitakes, water chestnuts, Shaoxing wine, 3 tablespoons light soy sauce, the dark soy sauce, sugar, grated ginger, peppercorns, minced scallions, cornstarch, eggs and sesame oil. Stir in the panko.
- Heat 2 inches vegetable oil in a large pot until a deep-fry thermometer registers 375˚F. Using wet hands, divide the pork mixture evenly into 8 large balls (the balls will not be firm). Using a slotted spoon, carefully add the balls to the hot oil in batches of 2 or 3. Cook, turning until browned, about 2 minutes. Remove and drain on paper towels.
- Line the bottom of a Dutch oven with the bok choy. Arrange the meatballs on the bok choy, then top with the ginger coins, whole mushroom caps, scallion pieces, chicken broth, remaining 3 tablespoons light soy sauce and the white pepper. Bring to a boil, then reduce the heat to low, cover and simmer until the bok choy is tender and a thermometer inserted into the meatballs registers 165˚F, about 15 minutes. Discard the ginger coins.
- Serve the meatballs and vegetables in bowls. Pour in the broth.
MEATBALLS IN MUSHROOM SAUCE
Make and share this Meatballs in Mushroom Sauce recipe from Food.com.
Provided by Shelli
Categories Meat
Time 55m
Yield 10 serving(s)
Number Of Ingredients 12
Steps:
- Mix meatball ingredients and form into balls.
- Brown in fry pan till done, remove meatballs.
- Stir into meat drippings the sauce ingredients, cook till well blended.
- Put meat balls back into pan and simmer for 30 minutes on low heat.
CHICKEN MEATBALLS
Chicken Meatballs flavoured with a blend of herbs in a tomato-red-capsicum-basil sauce, served over rice or noodles. This dish is suitable for freezing.
Provided by bluemoon downunder
Categories Chicken
Time 1h
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- In a mixing bowl, combine chicken mince, garlic, breadcrumbs, herbs, parmesan and the lightly beaten egg.
- Season to taste, mix well and with floured hands, shape the mixture into 12 meatballs.
- Place on a tray, cover loosely and chill for 30 minutes.
- Heat the oil in a non-stick pan, over a medium heat, add the onions and capsicums and sauté for 10 minutes, stirring occasionally, until soft.
- Add the tomatoes (and the juice), 1 tablespoon chopped basil and simmer for 10 minutes or until the liquid has reduced and the sauce has begun to thicken.
- Transfer the tomato sauce to a blender or food processor, blend until smooth and season to taste.
- Clean the pan.
- Melt the butter in the pan, add the meatballs and sauté over a high heat for five minutes, turning occasionally, until lightly golden-brown all over.
- Return the tomato sauce to the pan, simmer for 25 minutes or until the chicken meatballs are cooked through and the sauce has thickened.
- Serve over steamed rice or noodles and your favourite salad or side dish.
Nutrition Facts : Calories 318.3, Fat 14.5, SaturatedFat 3.7, Cholesterol 137.6, Sodium 236.3, Carbohydrate 17.8, Fiber 3.3, Sugar 7, Protein 29.6
KITTENCAL'S CHINESE CHICKEN BALLS WITH SWEET AND SOUR SAUCE
Don't bother ordering Chinese chicken balls make these at home they are just as good if not even better and the sweet and sour sauce is the same as what is served at your Chinese restaurant!-- these are a great weekend snack or can be served as appetizers, if you want some extra flavor to you chicken batter feel free to add in some garlic or onion powder or spices of choice --- this makes a large amount so you may want to reduce the chicken ball batter amount by half (using 4 chicken breasts) --- NOTE: the sauce recipe is one you may have to make a few times before you get the consistancy and sweetness to your liking, 1 cup white sugar and 1/2 cup lightly packed brown will give you a sweet sauce you may reduce the white sugar amount by a few tablespoons
Provided by Kittencalrecipezazz
Categories Lunch/Snacks
Time 30m
Yield 8 serving(s)
Number Of Ingredients 18
Steps:
- To make the sweet and sour sauce sauce; in a saucepan combine the first 5 ingredients until combined.
- In a cup or bowl whisk the cold water or pineapple juice with cornstarch until smooth and well blended, then whisk vigorously into the ketchup mixture; bring to a boil stirring or whisking constantly over medium-high heat until bubbly.
- Reduce the heat to medium-low and continue simmering and mixing until thickened (be patient the sauce takes a few minutes to thicken up) remove from heat and allow to sit at room temperature while making the chicken balls or you may cool to room temperature then refrigerate until ready to use (I prefer the sauce at room temperature).
- To make the chicken balls: in a large bowl combine flour, cornstarch, baking powder, baking soda, garlic powder; add in water and sesame oil; whisk vigorously until smooth.
- Add in chicken pieces; using clean handsand mix until well coated.
- Heat oil in a deep-fryer or Dutch oven to 375 degrees.
- Carefully dip the battered chicken pieces in hot oil and fry until golden brown (about 3-4 minutes).
- Remove to a paper towel.
- Sprinkle with seasoning salt immediately after frying if desired.
- Serve immediately with sweet and sour sauce.
- Delicious!
Nutrition Facts : Calories 555, Fat 14.2, SaturatedFat 4, Cholesterol 92.8, Sodium 714.4, Carbohydrate 73.1, Fiber 0.7, Sugar 42.9, Protein 32.3
MEATBALLS WITH MUSHROOM SAUCE
My mother was a great cook and experimented with a lot of different foods. She loved to invite family for dinner and often served these meatballs. - Joyce Watson, Piggott, Arkansas
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 30 meatballs.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the first four ingredients. Crumble beef over mixture and mix well. Shape into 1-1/2-in. balls. In a large oven-proof skillet, brown meatballs; drain. Combine sauce ingredients; pour over meatballs. Bake, uncovered, at 350° for 30 minutes or until meat is no longer pink.
Nutrition Facts :
CONTEST-WINNING CHICKEN WITH MUSHROOM SAUCE
It looks impressive, but this mouthwatering chicken and mushroom sauce comes together in no time. I think its flavor rivals that of many full-fat entrees found in fancy restaurants. -Jennifer Pemberton, Muncie, Indiana
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Mix cornstarch and milk until smooth. Pound chicken with a meat mallet to 1/4-in. thickness., In a large nonstick skillet, heat oil over medium heat; cook chicken until no longer pink, 5-6 minutes per side. Remove from pan., In same pan, heat butter over medium-high heat; saute mushrooms and onion until tender. Stir in sherry, salt and pepper; bring to a boil. Stir cornstarch mixture and add to pan. Return to a boil; cook and stir until thickened, 1-2 minutes. Return chicken to pan; heat through.
Nutrition Facts : Calories 225 calories, Fat 9g fat (3g saturated fat), Cholesterol 71mg cholesterol, Sodium 541mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 1g fiber), Protein 26g protein. Diabetic Exchanges
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