Chicken meatballs with soy

Name: Chicken meatballs with soy - Sorina A.
Ingredients: 500 g minced meat of chicken; 150 g soy granules; 1 larger onion; 1 carrot; 2 eggs; salt; pepper; 2; 3 cloves of garlic

Appetizers - Chicken meatballs with soy by Sorina A. - Recipia

I came across this recipe when I needed lighter alternatives for everyday meals for health reasons. These chicken soy meatballs surprised me: they are easy to make and come out hearty, without extra fats. I have prepared them several times, especially when I wanted something quick without frying anything. Quick Info Total time: 50-55 minutes Preparation time: 20-25 minutes Baking time: 30 minutes Servings: about 18-20 meatballs (about 4-5 servings) Difficulty: easy Recipe type: main dish, diet, oven-baked meatballs Ingredients 500 g minced chicken 150 g soy granules 1 large onion 1 carrot 2 eggs 2-3 cloves of garlic salt pepper Preparation method 1. Soak the soy in cold water for 15-20 minutes. The water should cover the soy well. 2. In the meantime, peel the onion, carrot, and garlic. 3. Grate the onion and carrot on a fine grater or, if you prefer, use a meat grinder. The garlic can be crushed with a press or finely chopped. 4. After it has hydrated, squeeze the soy well to remove excess water. If you don't squeeze it well, the mixture will be too soft. 5. In a large bowl, combine the minced chicken, squeezed soy, onion, carrot, garlic, the two eggs, salt, and pepper to taste. 6. Mix everything very well by hand until you obtain a homogeneous paste. The mixture should bind and not be too wet. 7. Line a baking tray with parchment paper. 8. Form medium-sized meatballs and place them on the tray, leaving a little space between them so they don't stick while baking. 9. Preheat the oven to 180 degrees Celsius. 10. Place the tray in the oven for about 30 minutes. Do not turn the meatballs during cooking, it is not necessary. 11. Remove them when they start to gain a little color, but they should not be excessively browned. Why I make the recipe often Because it's quick, doesn't require frying, and uses simple ingredients. The meatballs are suitable for lunch or dinner, including for takeout. They keep well in the fridge for a few days. Tips and variations Tips Do not soak the soy too long, otherwise it becomes too soft. Squeeze the soy well so it doesn't release water while baking. If you find the mixture too soft, you can let it chill in the fridge for 10 minutes before forming the meatballs. Substitutions Chicken can be replaced with turkey if you prefer. You can use small soy cubes, but they need to be chopped after hydration. Variations You can add finely chopped herbs, such as parsley, to taste. If you are not on a diet, you can add a little breadcrumbs for a firmer texture, but it is not necessary. Serving ideas They go well with a simple side: mashed potatoes, rice, or a fresh salad. They can be taken to work, cold or slightly reheated. Frequently asked questions 1. Can I use another type of meat instead of chicken? Yes, turkey works too, as long as it is lean, with similar results in texture and taste. 2. Do I need to boil the soy before or just hydrate it? For this recipe, it is enough to hydrate it well in cold water for 15-20 minutes, then squeeze it. It does not need to be boiled. 3. Can I fry the meatballs instead of baking them? The recipe is designed for baking, but if you are not on a diet, you can fry them in a little oil, just keep in mind they will absorb more fat and the texture will differ. 4. What do I do if the mixture is too soft? You can let the mixture chill in the fridge for 10-15 minutes or you can add a tablespoon of breadcrumbs (only if you are not on a strict diet). 5. How big should the meatballs be for this recipe? I make them about the size of a larger walnut, so they bake evenly and do not dry out. Nutritional values Estimation for one serving (out of 4 servings): Calories: approximately 250-280 kcal Proteins: 25-30 g Fats: 10-12 g Carbohydrates: 12-15 g These are just estimates, depending on the meat chosen and how well you squeeze the soy. The profile is rich in protein, with low fats. Storage and reheating The meatballs keep well in the fridge in a covered container for up to 3 days. They can be reheated in the oven or microwave, preferably covered, so they don't dry out. I do not recommend freezing, as the texture suffers after thawing.

Chicken meatballs with soy

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