Bourbon Chicken Balls

For the record, they are moister than they look. (I am annoyed I managed to pick the one with the weird bubble to split, though.) These are mild pan-Asian chicken meatballs wrapped a bit incongruously in biscuit dough. They’re surprisingly not bad! I think I would have preferred them without the dough, though. (Now, do something more like a meatball sub with cheese and sauce in there… then the dough makes more sense and it’s like an eensy little stromboli.) Roommate enjoyed them quite a bit and snaffled up many. They keep well to be used over the next few days.

This recipe included a sauce. I made the sauce. The sauce, however, was execrable, and I will not inflict it upon you. If you want a sauce (and it would be nice!), chop some scallions, grate some ginger and garlic, pop them in a saucepan with a bit of sesame oil until they’re fragrant (only a short time), then add soy sauce and brown sugar until your preferred salty-sweet balance is reached. Bonus recipe!

Bourbon Chicken Balls, adapted from Pillsbury

1 lb. ground chicken
1 shallot, minced fine or grated
1″ ginger, minced fine or grated
1 Tbsp. brown sugar, packed
2 Tbsp. bourbon
3 Tbsp. soy sauce
1/2 c. plain breadcrumbs
1 can (8-ct) layered flaky style biscuits

Preheat the oven to 350F and grease a baking sheet (or line it with parchment). Set aside.

Mix all the things! That are not biscuits! Hands are probably the most effective mixing tool here. The goal is to get everything roughly evenly distributed with as little fiddling as possible. Divide the mixture into fourths, and roll four meatballs from each section. Plop them on the baking sheet and bake for 20-25 minutes, until pleasantly browned.

Separate each biscuit laterally (that’s why it’s important to get the flaky layered ones) and wrap each meatball in a biscuit layer. Return to the oven and bake for another 20-25 minutes until the biscuits are lovely and brown.

Let rest for 2-3 minutes and serve.


~ by iliadawry on 28 August 2012.

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