Chicken Bacon Meatballs In Cider Broth Recipes
CHICKEN AND BACON MEATBALLS
Ground chicken meatballs are a tasty twist on the usual ground beef meatballs-but you know what's even tastier? Chicken meatballs with crumbled bacon!
Provided by My Food and Family
Categories Home
Time 40m
Yield 28 servings
Number Of Ingredients 9
Steps:
- Heat oven to 400°F.
- Cover rimmed baking sheet with foil; spray with cooking spray.
- Mix ingredients just until blended; shape into 56 (1-inch) meatballs. Place on prepared baking sheet.
- Bake 15 to 20 min. or until done (165ºF).
Nutrition Facts : Calories 60, Fat 1.5 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 30 mg, Sodium 80 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 9 g
MISO CHICKEN MEATBALLS IN BROTH
Make the most of miso with this flavourful broth, packed with chicken meatballs, rice noodles and baby spinach. The miso really adds flavour to the meatballs
Provided by Diana Henry
Categories Dinner
Time 50m
Yield Serves 4 (5 meatballs each)
Number Of Ingredients 17
Steps:
- Mix together all the ingredients for the meatballs and season well. With wet hands, shape them into balls about the size of a walnut. Put them on a baking tray, cover and chill for about 30 mins.
- Heat about 1½ tbsp of oil in a large frying pan over a high heat and cook the meatballs in two batches, or use two pans, adding more oil if you need it. You need a good colour on the outside. Turn the heat down to cook the meatballs through, rolling them in the miso juices they release as they cook. It will take about 8-10 mins to cook each batch. Cook the rice noodles for 1 min less than pack instructions, drain and set aside.
- Heat the stock in a saucepan and add 1 chilli, the ginger and garlic. Simmer for 4 mins. Add the meatballs and soy and simmer gently for 3 mins, then add the spring onions, rice noodles, spinach and the rest of the chilli. Add a little lime to taste, then divide between bowls and serve.
Nutrition Facts : Calories 455 calories, Fat 9 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 7 grams sugar, Fiber 3 grams fiber, Protein 40 grams protein, Sodium 4.7 milligram of sodium
CHICKEN-AND-RICOTTA MEATBALLS IN BROTH
Comforting and nourishing, this twist on a classic homemade staple is a light yet filling meal that everyone in the family will love.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 30m
Number Of Ingredients 10
Steps:
- In a large bowl, mix chicken with ricotta, Parmesan, egg, salt, and pinch of nutmeg until thoroughly combined. Refrigerate until ready to use.
- In a large Dutch oven or heavy pot, combine broth, lemon zest, and thyme and bring to a simmer. Using a spring-loaded 1/4-cup ice-cream scoop or two large spoons, drop meatball mixture into broth (you should have 18 meatballs). Simmer gently until meatballs float and are cooked through, 10 to 12 minutes. Just before serving, add spinach to broth and let wilt; garnish soup with lemon slices.
Nutrition Facts : Calories 278 g, Fat 16 g, Fiber 1 g, Protein 26 g
BACON MEATBALLS
Make and share this Bacon Meatballs recipe from Food.com.
Provided by QueenJellyBean
Categories Meat
Time 35m
Yield 24-30 meatballs, 6 serving(s)
Number Of Ingredients 10
Steps:
- Thoroughly combine all ingredients.
- Form into 24-30 meatballs.
- Place in a 9 x 13 pan.
- Bake at 350 degrees for 20-30 minutes until browned and cook through.
- Yummy on meatball sandwiches with hawaiian barbecue sauce.
Nutrition Facts : Calories 446, Fat 29.6, SaturatedFat 10.7, Cholesterol 188.1, Sodium 437, Carbohydrate 5.8, Fiber 0.5, Sugar 2.8, Protein 37.1
CHICKEN & BACON MEATBALLS IN CIDER BROTH
This is a different twist on a chicken noodle soup. It uses the cheaper cuts of chicken (the thighs) and a few veggies to make a tasty and warming dish for those chilly fall nights. The majority of the recipe can be done in a crockpot and then all you have to do is boil up the pasta and you are done. This should work with both hard and normal cider depending on if you are feeding kids or not.
Provided by Sarah_Jayne
Categories < 4 Hours
Time 3h20m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Roughly chop the skinned and boned chicken thighs into chunks and put into a food processor.
- Chop up the bacon and throw in with the chicken and then pulse until the mixture is ground up.
- Transfer the mixture to a bowl and add the first tablespoon of Dijon mustard, dry onion flakes, 1/2 teaspoon garlic powder and the dried parsley.
- Mix up really well with your hands so that everything is combined.
- Form into medium sized meatballs.
- Heat olive oil in a nonstick pan and then add the meatballs and just brown them off.
- Put your crock pot or slow cooker onto high and transfer the browned off meatballs into the dish. Make sure to wash your hands as you have been handling raw chicken and pork.
- Add the sliced leeks and mushrooms on top of the meatballs.
- In a bowl whisk together the chicken stock, apple cider, second tablespoon of Dijon mustard, tarragon and garlic powder.
- Pour mixture over the meatballs and then cook on high for 2 to 3 hours or longer on a lower setting if you are going to be out.
- Just prior to serving, cook the pasta shells according to the package and then divide up into bowls.
- Pour over the meatballs and broth and serve with some nice bread.
Nutrition Facts : Calories 700.2, Fat 26.1, SaturatedFat 7.1, Cholesterol 165.1, Sodium 696.5, Carbohydrate 62.7, Fiber 3.8, Sugar 6.8, Protein 51.5
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