STEAMED-CHICKEN RICE BALLS WITH DIPPING SAUCE
Provided by Food Network
Categories appetizer
Time 5h20m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Rinse rice and soak for 2 to 3 hours. Drain and set aside.
- Mix together the chicken, egg, onion, water chestnuts, jalapenos, cilantro, and salt in a bowl. Shape into 24 (1-inch) balls.
- Cover a baking sheet with waxed paper. Spread the rice onto a flat surface and roll the balls of chicken to coat with rice. Place the rice balls on the waxed paper, cover with a second piece of waxed paper, and refrigerate or freeze for at least 1 hour. Once chilled, you can transfer the rice balls to an airtight container, separating them with layers of waxed paper, and refrigerate or freeze for future use.
- When it's almost time to serve, boil water in a pot or the bottom half of a steamer. Line the steaming basket or top half of the steamer with the lettuce leaves, place the rice balls on top of the lettuce, cover, and steam over a rolling boil for about 30 minutes.
- To make the dipping sauce, stir together the soy sauce, lime juice, and simple syrup. Serve in a small bowl alongside the rice balls.
DEEP-FRIED CHESTNUT BALLS WITH CRANBERRY DIPPING SAUCE
Categories Nut Cocktail Party Thanksgiving New Year's Eve Cranberry Chill Deep-Fry Chestnut Christmas Eve Party Gourmet
Yield Makes about 40 hors d'oeuvres
Number Of Ingredients 13
Steps:
- In a heavy saucepan cook the onion and the garlic in the butter over moderately low heat, stirring, until the onion is softened, add the chestnuts, the broth, the cayenne, the cloves, and salt and pepper to taste, and simmer the mixture, covered, stirring occasionally, for 15 minutes. or until the chestnuts are very tender. In a food processor purée the mixture until it is smooth, add the parsley and 1 cup of the bread crumbs, and process the mixture until is it combined well. Transfer the mixture to a bowl, let it cool, and chill it, covered, for at least 6 hours or overnight. Have ready in one bowl the egg wash and in another bowl the remaining 1/2 cup bread crumbs combined with the almonds. Form the chestnut mixture by heaping teaspoons into balls, dip the balls, in the egg wash, and roll them in the almond mixture. In a deep fryer heat 2 inches of the oil until it registers 375°F. on a deep-fat thermometer, in it fry the balls in batches for 2 minutes, or until they are golden brown, and transfer them as they are fried to paper towels to drain.
- In a blender or food processor purée the cranberry sauce and serve it with the chestnut balls.
CRANBERRY SAUCE MEATBALLS
Cranberry sauce isn't just for turkey anymore! Combined with a few other ingredients, the Thanksgiving staple makes a perfect meatball topper. -Tammy Neubauer, Ida Grove, Iowa
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield about 3-1/2 dozen
Number Of Ingredients 5
Steps:
- Prepare meatballs according to package directions. , In a large skillet, cook and stir remaining ingredients over medium heat until blended. Stir in meatballs; heat through.
Nutrition Facts : Calories 100 calories, Fat 6g fat (3g saturated fat), Cholesterol 16mg cholesterol, Sodium 266mg sodium, Carbohydrate 7g carbohydrate (5g sugars, Fiber 0 fiber), Protein 4g protein.
MEATBALLS WITH CRANBERRY DIPPING SAUCE
With their cranberry dipping sauce, these no-fuss appetizer meatballs make use of traditional Thanksgiving ingredients, so they're ideal around the holiday or anytime you're craving those favorite seasonal tastes.-Ann Baker, Texarkana, Texas
Provided by Taste of Home
Categories Appetizers
Time 40m
Yield 2 dozen (1-1/2 cups sauce).
Number Of Ingredients 9
Steps:
- Place stuffing in a large bowl. Crumble ground turkey and pork sausage over stuffing and mix well. Shape into 2-in. balls. Place on a greased rack in a shallow baking pan. Bake at 375° for 15-20 minutes or until a thermometer reads 160°. Drain on paper towels., Meanwhile, in a small saucepan, combine the remaining ingredients; heat through. Serve with meatballs. Freeze option: Freeze cooled meatballs in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, gently stirring and adding a little water if necessary. Meanwhile, combine and heat remaining sauce ingredients as directed. Serve over meatballs.
Nutrition Facts : Calories 98 calories, Fat 5g fat (1g saturated fat), Cholesterol 15mg cholesterol, Sodium 227mg sodium, Carbohydrate 9g carbohydrate (4g sugars, Fiber 1g fiber), Protein 4g protein.
SPICY CRANBERRY SAUSAGE BALLS
Add some sweet/spicy flair to your appetizer spread! These zippy sausage balls use bulk Italian pork or turkey sausage and dried cranberries to use on a party buffet spread, or for watching the game. I just love finger foods that are just a bite or two, and these fill the bill. Add some extra heat with optional red pepper flakes, or dial down the heat and use sweet Italian sausage instead of the hot, if you prefer. Either way, you will enjoy the tangy sweetness the cranberries bring!
Provided by Bibi
Categories Appetizers and Snacks Meat and Poultry Pork
Time 50m
Yield 27
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line a sheet pan with parchment paper.
- Combine cream cheese and Cheddar cheese in the bowl of an electric mixer. Mix on medium speed until blended, about 1 minute. Add sausage in golf ball-size pieces while mixer is running and continue to mix until combined with the cheeses, about 1 minute. Add cranberries, 2 tablespoons parsley, onion powder, garlic powder, and red pepper flakes; continue to mix until well blended, about 2 minutes.
- Stop the mixer and stir in baking mix with a wooden spoon until it is distributed throughout.
- Form 27 golf ball-size sausage balls with your hands or a meatball scoop. Place on the prepared baking sheet, spacing evenly.
- Bake in the preheated oven until nicely browned and no longer pink in the centers, about 30 minutes. Drain on paper towels if necessary. Serve warm garnished with remaining parsley.
Nutrition Facts : Calories 125.2 calories, Carbohydrate 10.5 g, Cholesterol 22.7 mg, Fat 7.4 g, Fiber 0.3 g, Protein 4.6 g, SaturatedFat 3.8 g, Sodium 286.3 mg, Sugar 4.4 g
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