Adobo Chicken Meatballs
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Credit: Jensen Cummings, Chef/Partner, Slotted Spoon Meatball Eatery, Denver
The National Culinary Review, September 2013
Ingredients
20 lbs. free-range, hormone-free chicken
216g eggs
580g gluten-free breadcrumbs
35g salt
10g black pepper
110g tamari
80g rice wine vinegar
90g jalapeño
80g garlic
90g roasted garlic
60g cilantro
40g chili powder
Soy oil, as needed
Chicken stock, as needed
Instructions
1. Grind chicken. Add eggs, breadcrumbs, salt, pepper, tamari, vinegar, jalapeño, garlic, roasted garlic, cilantro and chili powder; mix together evenly. Allow to rest at least 24 hours, refrigerated, in covered container.
2. Form into 2-oz. balls. Place on cooking sheet with enough oil to lubricate pan bottom only. Cook for 5 minutes at 500ºF.
3. Put seared meatballs in pan. Add chicken stock (enough to cover meatballs). Put in 375ºF oven for approximately 15 minutes.
Yield
210 meatballs
Tags
Main Dish, Poultry, The National Culinary Review
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