I Love Meatballs!

by Rick Rodgers

Price: $19.99
ISBN-13: 9781449407841
ISBN-10: 1449407846
Format: Hardcover
Size: 7 1/2 x 7 1/2 in.
Page Count: 176 pages

Teriyaki is a combination of two Japanese words, teri for “luster” and yaki for “grilled” or “broiled.” These light-as-a-feather chicken meatballs are poached, with a sweet and shiny sauce for the teriyaki angle. I’ve given a variation for a grilled version, but I love how these can be poached and ready for serving in a few minutes, and their juicy, delicate texture is a revelation. Mirin, sweetened Japanese rice wine, is available at Asian grocers and many supermarkets.

makes 4 servings

chicken meatballs
1 pound ground chicken
1/2 cup panko (Japanese bread crumbs)
1 large egg, beaten
1 scallion, minced, plus more for garnish
1 tablespoon cornstarch
1 tablespoon peeled and shredded fresh ginger (use the large holes of a box grater)
1 tablespoon Japanese-style soy sauce
1/2 teaspoon freshly ground black pepper
8 quarter-sized peeled fresh ginger, crushed under the flat side of a large knife, for the cooking liquid

teriyaki sauce
2/3 cup Japanese-style soy sauce
2/3 cup mirin
1/3 cup sugar
1 tablespoon rice vinegar

Hot cooked rice, for serving

1. To make the meatballs, combine the chicken, panko, egg, scallion, cornstarch, shredded ginger, soy sauce, salt, and pepper in a large bowl and mix well. Cover and refrigerate for at least 15 minutes or up to 4 hours.

2. Bring 2 quarts water and the sliced ginger to a boil in a pot over high heat. Reduce the heat to medium-low to keep at a simmer.

3. Using your wet hands rinsed under cold water, shape the chicken mixture into 20 equal meatballs. Transfer to a baking sheet. Carefully add the balls to the pot. Simmer until cooked through, about 6 minutes.

4. While the balls are cooking, make the teriyaki sauce. Bring the soy sauce, mirin, sugar, and rice vinegar to a boil in a medium saucepan over high heat. Boil until thickened and reduced to about 2/3 cup, about 5 minutes. Pour into a small bowl.

5. Using a wire spider or sieve, remove the meatballs from the cooking liquid. Drain briefly on paper towels. Spoon the rice into serving bowls. Top with the meatballs and drizzle with the sauce. Sprinkle with minced scallion and serve hot.

Grilled Chicken Teriyaki Meatballs:
Because the chicken mixture is soft, these meatballs are best grilled in a metal meatball-grilling basket. Prepare a medium-hot fire in an outdoor grill. Oil 20 molds in 2 baskets and place the meatballs in the baskets. Grill, covered, turning after 3 minutes, until the meatballs are browned and cooked through, about 8 minutes.

Here is the all-American cheeseburger, transformed into a meatball. As miniature versions of a bigger food item, sliders could share “the cute factor” with cupcakes. Adorability aside, I appreciate how they deliver so many elements in a couple of bites– meat, bun, and more in a compact and delicious package.

makes 12 sliders, 4 servings

1 pound ground round (85 percent lean)
1/3 cup dried plain bread crumbs
1 large egg, beaten
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
12 (1/2-inch) cubes sharp Cheddar cheese, cut from brick cheese
12 store-bought slider buns or small Parker House rolls, split
2 leaves red-leaf lettuce, torn into 12 pieces
12 dill pickle slices (optional)
Tomato ketchup

1. To make the meatball sliders, mix the ground round, bread crumbs, egg, salt, and pepper together in a large bowl. Cover and refrigerate for at least 15 minutes or up to 4 hours.

2. Prepare a medium-hot fire in an outdoor grill. Using your wet hands rinsed under cold water, shape the meat mixture into 12 equal meatballs. One at a time, flatten a ball slightly in your palms and completely wrap a cheese cube in the meat mixture. Transfer to a plate.

3. Scoop out some of the crumb from each bun to make more room for the meatballs. (Save the crumbs for another use, such as using in meatball recipes.) Set the buns aside.

4. To grill the meatballs with a basket, lightly oil the molds (a pump sprayer works best). Place the meatballs in the basket and close it. Place the basket on the cooking grate and cover. Grill the meatballs until the undersides are lightly browned, about 3 minutes. Flip the basket over and grill until the other sides are lightly browned and the meatballs are medium-rare, about 3 minutes more. Remove the meatballs from the basket. Transfer to a platter.

(To grill the meatballs without the basket, lightly oil the cooking grate. Place the meatballs on the grill and cover. Grill until the undersides are lightly browned, about 3 minutes. Flip the meatballs and grill until the other sides are lightly browned and the meatballs are medium-rare, about 3 minutes. Transfer to a platter.)

5. Place the buns on the grill and grill, turning once, until lightly toasted, about 1 minute. For each slider, place a meatball on a bun bottom and top with a piece of lettuce and a pickle slice. Add a dollop of ketchup. Add the bun top and serve warm.

I Love Meatballs! covers a variety of recipes, from appetizers and soups to sandwiches, sliders, and pasta dishes. Inside you’ll find a variety of ethnic-inspired dishes from around the globe, including Italy, Thailand, China, Greece, Vietnam, Sweden, Morocco, and India. The recipes use not only beef, but incorporate meatballs made with veal, pork, lamb, chicken, turkey, and seafood. Recipes range from classic Italian-American fare, such as Checkered Tablecloth Spaghetti and Meatballs, to modern and ethnic dishes, such as Greek Keftedes with Tzatziki, Beef Meatballs in Pho, Morroccan Meatballs, and Chicken Teriyaki Meatballs.

In addition to recipes, you’ll find a helpful introduction with tips and tricks for producing perfect meatballs every time, instructions for grinding your own meat, and information on storing and freezing. But don’t be mistaken, this is not your nana’s meatball book. I Love Meatballs! features 30 full-color photographs to create a bright, bold, and graphic look that promises to bring timeless recipes to cooks of all ages.