Lemon Chicken Meatballs

As I mentioned in the previous blog, new year’s eve food = finger food. I thought I’d post one other recipe for the occasion. Meatballs seem to check all the right boxes. Crispy, savory, spicy and can be eaten in a single bite. These lemon chicken meatballs are kind of an interesting blend of chicken and bacon. The lemon sauce is a bit unusual in that it uses lemon jelly powder but rounds out nicely with some garlic and ginger spice.

The idea of being able to do some of the prep work ahead of time always appeals to me. These meatballs can be made anytime and frozen raw or cooked. Just perfect when you are ready to serve them.

I’ve probably said this before, but deep fried food never appeals to me. Baking these little morsels still achieve’s a great taste. Hope you give them a try!

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Lemon Chicken Meatballs
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Rating: 5
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Lemon Sauce
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Lemon Sauce
Votes: 1
Rating: 5
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Instructions
Meatballs
  1. Preheat oven to 350 F. Fry bacon until crisp & drain on paper towel. Crumble & set aside.
  2. To skillet, add onions & garlic. Saute & remove with a slotted spoon. In a large bowl, combine bacon, onions & garlic with remaining ingredients; mix well.
  3. Form into 1-inch size meatballs & place on a parchment lined baking sheet. Bake for 15-20 minutes.
Lemon Sauce
  1. In a small saucepan, combine dry jelly powder & cornstarch. Add broth, dressing, garlic & ginger; stir until jelly powder is dissolved.
  2. Cook over medium heat for 3 minutes or until sauce is thickened, stirring frequently. Pour over meatballs & stir to coat. Serve with picks.

Portobello Mushroom Burgers

For as long as I can remember, I personally have had a love affair with the ‘Big Sur’ coastline in California, USA. The spectacular beauty of this rugged 145 km (90 mile) coastline, with the natural drama playing out between land and sea is breathtaking.

Over the years many of our vacations have either been in this area or it has made a fabulous ending to a long flight coming back from Europe, before returning home to Canada.

One of the special memories I have from this vicinity was the quaint little European-style village of Carmel-by-the-Sea, located about 190 km (120 miles) from San Francisco.

Some 30 years ago, actor Clint Eastwood, was elected mayor of Carmel for a two-year term. During that time he opened a restaurant/bar there called the ‘Hogs Breath Inn’. You had to enter it through a long , cobblestone alley corridor. The outdoor patio was nestled between the restaurant and the bar. A massive wall mural and numerous stone fireplaces all added tremendously to the wonderful ambiance. It was here that I first tasted a Portobello Mushroom Burger. 

Every time Brion and I have returned to Carmel, we have made a point of eating lunch at the Hogs Breath Inn, just so I could taste that burger again. The Portobello mushroom seemed to have been marinated and then grilled on a barbecue. On top of it were some battered onion rings, lettuce and tomato. All of this came in a grilled Ciabatta bun with pickles and a side dish of your choice.

Of course, never having been someone who could just leave it at that, I had to see if I could push this idea just a bit further. Along came some more recipes for the ‘Stuffed Burger Series’. If you like these ingredients, I think you will really enjoy them.


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Portobello Mushroom Burgers

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Instructions
Seafood-Avocado Filling
  1. Remove brown gills from the undersides of mushrooms using a spoon; discard gills. Remove stems, reserve for another use if desired. Melt butter in a large skillet over medium heat; add leek & garlic, & saute until tender. Remove from heat; cool.

  2. Gently combine mashed avocado with next 7 ingredients in a medium bowl; stir into cooled leek mixture.

  3. Dip round side of mushroom caps into Italian dressing; drain slightly. Arrange rounded sides down in a foil baking dish. Sprinkle parmesan cheese evenly into mushroom caps; then top evenly with seafood/avocado mixture, pressing filling to compact slightly. (Can be made 6 hours ahead. Cover & refrigerate if making in advance.)

  4. Preheat oven or barbecue to 350 F. Combine Asiago & mozzarella cheese; sprinkle mushrooms with cheese mixture. Place foil baking dish with mushrooms in oven or on barbecue. Bake until tender & filling begins to brown, about 35 minutes. If necessary, cover loosely with aluminum foil so tops don't burn. Serve on slightly grilled Ciabatta buns. Serves 6

Spinach-Cheese Filling
  1. Remove brown gills & stems from mushrooms. Dip round side of mushroom caps in Italian dressing; arrange, rounded side down, in a foil baking pan. Preheat oven or barbecue grill to 400 F.

  2. Place spinach in a microwave safe bowl, sprinkle with a few drops of water & microwave on high for one minute. Chop cooked spinach; mix with cheddar & cottage cheese, garlic powder, onion powder, red pepper flakes, salt & pepper. Spread spinach mixture onto prepared mushroom caps.

  3. Bake in oven or on barbecue until mushrooms are tender, about 12 minutes. Nice served on slightly grilled wholewheat buns. Serves 4