Chicken meatballs with sesame, rice with green beans and 2 sauces

Name: Chicken meatballs with sesame, rice with green beans and 2 sauces - Renata C.
Ingredients: I used for meatballs: 1 chicken breast; 2 garlic cloves; carrot; 3 cm ginger; 1 teaspoon curry; 2 tablespoons soy sauce. For sauces: Spicy sauce: 1 teaspoon Worcestershire sauce; Tabasco sauce; chili flakes; honey. Sweet sauce: Honey; sherry vinegar; ketchup; peanut butter.

Meat - Chicken meatballs with sesame, rice with green beans and 2 sauces by Renata C. - Recipia

The first time I wanted to make chicken meatballs with sesame, I had no idea how to bind them so they wouldn’t fall apart in the pan. I remember searching online and finding combinations ranging from classic to oddly exotic. At first, mine stuck together, but I was stubborn and kept trying until I found this version that actually works without collapsing while frying. Honestly, I’m not a fan of chopping meat by hand, so I decided: if the blender is on the table, I’m using it without mercy. Once, I added onion, thinking it would work, but the meatballs turned out mushy, so I won’t repeat that. Since then, I’ve been sticking with the carrot, ginger, and soy sauce combo because those give the most flavor, and I don’t even miss the onion. Everyone has their quirks, right? Let’s not drag this out: it takes a total of 35 minutes, maybe 40 if you get lost in the sauces or if you’re a beginner. From the quantities below, I get about 3-4 large servings – it depends on how hungry we are at the table. I’d say it’s easy to make if you have at least a blender and some patience. I won’t say it’s for lazy people, but it’s almost there. I make this combination whenever I want something “different,” but not too complicated. At one point, I was baking meatballs with all the spices on my shelf, but I never managed to achieve that lightly aromatic, spicy flavor that makes you want to eat one more and another. Especially when I have some green beans in the freezer or basmati rice, I don’t hesitate. I admit I discovered the sesame part by accident – I spilled a jar and thought I’d roll them in it to see what happens. I don’t regret it for a second; I do this every time. Ingredients (for 3-4 servings, about 16-18 small meatballs and a side of rice with green beans): Meatballs: - 1 chicken breast (approx. 450-500 g) – preferably skinless and boneless for easy chopping - 2 garlic cloves – for that intense flavor, not just for decoration - 1 medium carrot (about 80 g) – adds a bit of sweetness and texture - about 3 cm piece of fresh ginger (not powder, as it will be bland) – makes all the difference in the final flavor - 1 teaspoon of curry powder – I use a simple blend, not too spicy, just to add warm notes - 2 tablespoons soy sauce – salt, color, and a special taste; don’t skip this, or the meatballs won’t be flavorful - 1 tablespoon breadcrumbs (optional, for those who want a firmer texture) - 1 small egg – only if you feel the mixture is too crumbly - 2-3 tablespoons white sesame seeds, for rolling the meatballs at the end - a little sunflower or peanut oil for frying (shouldn’t burn quickly, must withstand heat) Rice with green beans: - 1 cup basmati rice (about 200 g) – I like it because it doesn’t stick and is aromatic, but other long rice works too - 2 cups water (500 ml) – this ratio is just right, no leftover liquid - ½ teaspoon salt (or to taste) - 4-5 whole cloves – just for aroma, no one eats them, you remove them at the end - 200 g frozen or fresh green beans (yellow beans work too, if you have them) – blanch them first, or it’ll mess everything up Spicy sauce: - 1 teaspoon Worcestershire sauce (if you don’t have it, use fish sauce or salt with a bit of vinegar) - ½ teaspoon Tabasco sauce or another liquid hot sauce - ½ teaspoon chili flakes - 1 teaspoon honey – tempers the heat, trust me Sweet-salty sauce: - 1 tablespoon honey - 1 teaspoon sherry vinegar (white vinegar or something sour works too) - 1 tablespoon plain ketchup (not the sweetened kind) - ½ tablespoon peanut butter – I don’t know what it does, but it transforms everything, don’t skip it That’s it. None of the ingredients are rocket science, but if you skip the soy sauce or ginger… it won’t be the same. 1. First, I take care of the meat: I cut the chicken breast into small cubes so the blender doesn’t scream. I toss it in the blender with the garlic, grated carrot, peeled and finely chopped ginger (don’t leave it big, or it’ll be fibrous). I blend everything until it becomes a not-too-fine paste – if you leave chunks, the texture will be weird. If you don’t have a blender, no worries, just use a meat grinder for the chicken and carrot, and chop the rest with a knife. 2. I transfer the mixture to a large bowl and add the curry, soy sauce, and breadcrumbs (if it seems too wet). I mix with my hands to combine well. If it’s still falling apart, I crack in a small egg – but usually, it’s not necessary; it depends a lot on how juicy the carrot is. Don’t let it be too dry. 3. I dampen my palms and form balls about the size of a small walnut. I generously roll each one in sesame seeds to coat them well. If the sesame doesn’t stick, I dampen the meatballs a bit more or put the sesame on a plate and press gently with my palm. 4. I heat a wide pan with 1 cm of oil (they shouldn’t be drowning). I fry the meatballs over medium heat, turning them on all sides for about 6-8 minutes – until they turn golden and the sesame is crispy. I usually do it in two batches; don’t overcrowd them, or they’ll steam and won’t get a crust. I place them on absorbent paper. 5. Next, I move on to the side dish: I rinse the rice under cold water 2-3 times to get rid of the starch. I put it in a small pot with 2 cups of water, salt, and cloves. I turn the heat low, cover it, and forget about it for about 12-14 minutes, or until the water is absorbed. I don’t stir it or take my eyes off it once I put it on. 6. In the meantime, I blanch the green beans in boiling salted water for about 2 minutes, then drain and rinse under cold water to preserve their color. When the rice is ready, I remove the cloves and mix in the green beans. If you want it creamier, you can add a splash of butter or a bit of sesame oil. 7. For the sauces: in a small bowl, I mix all the ingredients for the spicy sauce. In another, I do the same for the sweet-salty sauce. I taste and add more honey or salt as needed. This isn’t rocket science. Tips, variations, and serving ideas Useful tips: - If you throw the meatballs directly into oil that’s too hot, the sesame will burn instantly and taste bitter. Keep the heat medium and watch them closely. - Don’t try to make the meatballs too big. They’ll fry unevenly, and the center will remain somewhat raw. - Don’t peel all the ginger; just take what you need. Keep the rest in the freezer; it lasts perfectly for next time. - If you want healthier options, bake them on parchment paper at 200°C for about 18-20 minutes, but they won’t be as crispy. Substitutions and adaptations: - Gluten-free? Omit the breadcrumbs or use gluten-free ones. The rice is fine anyway. - Diet-friendly? Use an air fryer or oven instead of frying. - They won’t be vegetarian, but if you want something along those lines, you can replace the chicken with firm tofu and a bit of egg, all in the blender, but the texture won’t be the same. - If you don’t have soy sauce, try a little tamari (more natural, wheat-free). - No curry? You can use ground coriander or a bit of turmeric just for color, but it won’t be as aromatic. Variations: - You can add a bit of green onion (only the green part) to the meatballs if you want a fresh touch. - Love the sesame flavor? Add 1 teaspoon of sesame oil to the mixture. - Instead of green beans, you can use peas or broccoli (chopped small), but the beans add a special crunch. - For an extra flavor boost, drizzle a little lime juice over the rice at the end. Serving ideas: - I serve them alongside a simple cabbage salad with a bit of vinegar and oil, especially if I want something fresh. - If I’m in the mood for a hearty meal, I add a clear soup at the start and some pickles or fresh radishes on the side. - A glass of cold sparkling water with lime slices goes well, or for those who want, a dry white wine that’s not too aromatic. Frequently asked questions 1. If I don’t have a blender or a meat grinder, can I use a knife? Yes, but it’s a bit of Sisyphean work. Cut the meat as finely as possible and crush everything with the blade, like for tartare, but be patient so there aren’t big chunks left. 2. Can I freeze the meatballs? Yes, they can be frozen either raw or cooked. If you freeze them raw, place them in bags or containers, separated by parchment paper. When defrosting, fry them directly, but keep the heat lower at first. 3. Can I use store-bought ground chicken? You can, but it’s usually too moist and tends to stick badly when frying, plus you have no control over what goes into it. I prefer to chop fresh breast; it turns out firmer and cleaner. 4. If I don’t want to fry at all, can I bake them? Yes, see above. Place them on parchment paper, drizzle with a little oil, and bake at 200°C. Turn them halfway through, so they brown on all sides. 5. What can I use instead of sesame if I don’t have any or don’t like it? You can roll them in crushed cornflakes, poppy seeds, or even leave them plain without anything on the outside, but the texture won’t be the same crispiness. Nutritional values (approximate, per serving, based on 4 servings from the recipe): One serving (about 4-5 meatballs with rice and sauces) has approximately 450-500 kcal. This includes about 30 g of protein (from chicken and egg), 55 g of carbohydrates (from rice, carrot, beans, a bit from honey and ketchup), and about 10-15 g of fats (mainly from frying + a little from sesame and peanut butter). There’s enough salt from the soy sauce, so be cautious if you have hypertension. Overall, I think it’s quite a balanced meal: you have lean protein, vegetables, some healthy fats, and complex carbohydrates. If you want fewer calories, skip the honey in the sauces and fry the meatballs with less oil or bake them. How to store and reheat I put leftovers in a container in the fridge; they keep well for 2-3 days without losing flavor. If you want to keep them longer, the meatballs can also be frozen, but the rice with beans doesn’t have the same charm after thawing. For reheating, I prefer the pan with a tablespoon of water and a lid, on low heat, so they warm up in steam and don’t dry out. I wouldn’t recommend the microwave, as it makes the meat rubbery. I keep the sauces separately in a jar; they last 4-5 days, especially the sweet one, as it doesn’t spoil quickly. When you want to reheat, take the meatballs out in advance so they’re not ice-cold, and you’re good to go.

Preparation

I cut the chicken into very small cubes and then blended it, then I added the other ingredients, mixed well, and formed balls which I rolled in sesame seeds and then fried in hot oil. Rice: One cup of basmati rice boiled in 2 cups of water, cloves, salt until the rice softened and the water was completely absorbed, then I added blanched green beans in salted boiling water. I drained the beans and added them over the cooked rice. Enjoy your meal!

Chicken meatballs with sesame, rice with green beans and 2 sauces

Preparation

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