CHICKEN MEATBALLS OVER WILD MUSHROOM RISOTTO DRIZZLED WITH BASIL
Make and share this Chicken Meatballs over Wild Mushroom Risotto Drizzled With Basil recipe from Food.com.
Provided by gregory schulte
Categories Rice
Time 1h
Yield 4 serving(s)
Number Of Ingredients 29
Steps:
- for meatballs:.
- preheat oven to 375.
- heat 2 tablespoons olive oil and saute onions for 3-4 minutes and season with a little salt.
- add garlic to onions and saute till onions are translucent about 4 minutes remove from heat and cool on a plate.
- in a bowl combine chicken, onions, egg, parmesean cheese 1 teaspoon kosher salt, remaining spices and milk mix well.
- add breadcrumbs and mix thoroughly.
- shape into 8-10 meatballs.
- heat 2 tablespoons olive oil in a oven proof skillet and fry meatballs for 3 minutes a side.
- when meatballs are brown all over cover and place skillet into preheated oven.
- cook for 12 minutes and let stand for 5 minutes.
- Risotto:.
- heat 1 tablespoon olive oilin a pan add onions and a pinch of salt and saute for 3-4 minutes.
- add garlic and sute for 2-3 more minutes.
- add mushrooms and cook for 3-4 minutes more.
- add rice and cook for 2-3 minutes, do not allow rice to brown.
- add two cups of broth and stir constantly until most of liquid is gone.
- continue cooking down each cup of broth for all five cups until risotto is creamy.
- remove risotto from heat and add parmesean mix thoroughly.
- Basil Pesto:.
- place garlic, basil and toasted pine nuts into a processor and grind till coarsely chopped.
- add oil and continue pulsing umtil smooth.
- add 1/2 cup parmesean, salt and pepper to taste, and mix one more time.
- transfer pesto to pan and heat through.
- to serve place risotto into bowls and add meatballs to each.
- spoon pesto sauce over meatballs and risotto, top with remaining parmesean.
Nutrition Facts : Calories 1159.9, Fat 63.4, SaturatedFat 15.4, Cholesterol 161, Sodium 1708.1, Carbohydrate 91.9, Fiber 5.9, Sugar 9.3, Protein 55.2
BAKED CHICKEN MEATBALLS
My family loves these chicken meatballs, so they're on the menu often. They're wonderful as an appetizer or when we're watching the game, but I love to turn them into easy dinner options as well. -Haley Herridge, Columbus, Indiana
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 400°. In a large bowl, combine the first 9 ingredients. Add chicken; mix lightly but thoroughly. Shape into 1-1/2-in. balls. Place meatballs on a greased rack in a 15x10x1-in. baking pan. Bake until cooked through, 20-25 minutes. If desired, top with additional chopped fresh parsley.
Nutrition Facts : Calories 326 calories, Fat 20g fat (6g saturated fat), Cholesterol 129mg cholesterol, Sodium 647mg sodium, Carbohydrate 11g carbohydrate (1g sugars, Fiber 1g fiber), Protein 25g protein.
ITALIAN CHICKEN MEATBALLS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- For the meatballs: Position an oven rack in the middle of the oven and preheat on the broiler setting. Line a sheet pan with foil and coat with cooking spray.
- Add the chicken, pesto, mozzarella, Parmesan, balsamic glaze, salt, black pepper and crushed red pepper to a large bowl. Mix well with clean hands and form into 15 meatballs, about a third of a cup each, adding them to the prepared sheet pan as you go.
- Broil until the meatballs are browned and cooked through (165 degrees F internally), 14 to 16 minutes.
- For the salad: Add the arugula to a platter. Drizzle over the olive oil and balsamic glaze, then toss lightly. Top with the cherry tomatoes, peppers and Parmesan. Add the meatballs and serve.
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