FIRECRACKER CHICKEN MEATBALLS (INSTANT POT AND STOVE TOP)

FIRECRACKER CHICKEN MEATBALLS (INSTANT POT AND STOVE TOP)

Bottom of Form

Tender Firecracker Chicken Meatballs in an amazing spicy and sweet sauce, it will become a regular feature on your meal plan.

PREP TIME15 minutes

COOK TIME20 minutes

TOTAL TIME35 minutes

INGREDIENTS

FOR THE MEATBALLS

·      500g of extra lean ground chicken (or turkey)

·      1/4 cup of breadcrumbs

·      1 small carrot, grated

·      2 spring onions finely chopped

·      1 egg, beaten

·      1 tsp of paprika

·      1/2 tsp of red chilli flakes

·      1/2 tsp of ground ginger

·      1/4 tsp of onion powder

·      1/4 tsp of garlic powder

·      pinch of salt

FOR THE SAUCE

·      2 tbs of sriracha sauce (add more or less depending on your spice​ level)

·      2 tbs of brown sugar

·      2 tbs of soy sauce

·      2 tbs of tomato paste

·      1 clove of garlic crushed

·      2 tsp of freshly grated ginger root

·      1 cup of water

·      salt and black pepper

·      2 spring onions, finely chopped

·      pinch of sesame seeds

·      cooking oil spray

INSTRUCTIONS

Stove Top:

1.   Add the ingredients for the meatballs to a mixing bowl, mix till all combined

2.   Form into meatballs.

3.   Spray a frying pan over a medium high heat with cooking oil spray

4.   Add meatballs and cook until lightly browned all over.

5.   Mix together the sriracha, brown sugar, soy sauce, tomato paste, garlic, ginger and water.

6.   Add to the pan and simmer on a medium heat until meatballs are cooked through and the sauce reduces down into a thicker sauce that coats the meatballs.

7.   Season as needed with salt and black pepper

8.   Sprinkle with chopped spring onions and a pinch of sesame seeds.

9.   Serve with your choice of sides.

Instant Pot:

1.   Add the ingredients for the meatballs to a mixing bowl, mix till all combined

2.   Form into meatballs.

3.   Set instant pot to saute mode, spray with cooking oil spray, once it displays hot.

4.   Add the meatballs (in two batches) and lightly brown all over.

5.   Remove and set aside

6.   Mix together the sriracha, brown sugar, soy sauce, tomato paste, garlic, ginger and water.

7.   Add to the instant pot and stir to deglaze the pan.

8.   Add back in the meatballs.

9.   Add lid, close valve (if not self sealing), set to manual high pressure for 4 minutes. All pressure to release naturally for 5 minutes then release any remaining pressure.

10.       Spoon out meatballs into a bowl, set to saute mode and let sauce simmer until desired thickness

11.       Pour sauce over meatballs

12.       Sprinkle with chopped spring onions and a pinch of sesame seeds.

13.       Serve with your choice of sides.

                        

Source http://www.slimmingeats.com

Tweet