Chicken Adobo Meatballs (Print Version)
# Ingredients:
01 -
1 green onion, chopped for topping.
02 -
1 bay leaf.
03 -
4 large carrots, sliced into rounds about ¼ inch thick.
04 -
1 medium yellow onion, cut into slices.
05 -
4 garlic cloves, thinly sliced.
06 -
2 tablespoons cooking oil.
07 -
2 teaspoons brown sugar.
08 -
2½ tablespoons white vinegar.
09 -
¼ cup soy sauce.
10 -
½ cup coconut milk.
11 -
½ cup chicken stock.
12 -
¼ teaspoon ground black pepper.
13 -
½ teaspoon coarse salt.
14 -
½ teaspoon powdered garlic.
15 -
1 teaspoon powdered onion.
16 -
½ cup panko crumbs.
17 -
1 large egg.
18 -
1 pound ground chicken (lean).
# Instructions:
01 -
Stir chicken, egg, breadcrumbs, onion powder, garlic powder, salt, and pepper together until everything is combined.
02 -
In a measuring cup, combine coconut milk, soy sauce, vinegar, sugar, chicken broth, and pepper.
03 -
Shape the mixture into small balls with damp hands. Brown them in oil, turning to color all sides evenly. This should take around 5 minutes.
04 -
Move the meatballs to the side and sauté the garlic. Toss in the onion, carrots, and bay leaf around the meatballs.
05 -
Pour the prepared sauce over everything. Cover the pan and let it cook over medium-low heat for around 15 minutes.
06 -
Take off the lid and let it cook uncovered for another 5-7 minutes to thicken the sauce. Sprinkle sliced green onion on top before serving.
# Notes:
01 -
Using wet hands makes it easier to roll meatballs without sticking.
02 -
You can store leftovers in the fridge and they'll keep well.
03 -
Tastes great served with regular rice or cauliflower rice.