Chicken Meatballs and Vegetables in Coconut-Lemongrass Broth
SERVINGS: 4
PREP TIME: 20 minutes
TOTAL TIME: 1 hour 55 minutes
COURSE: Main
Here, two comfort food classics – meatballs and warm, savory broth – unite to create a delicious meal inspired by Thai flavors. Ginger, garlic, and fish sauce are a common thread in both components, tying them together beautifully. The broth also includes rich, sweet coconut milk; aromatic lemongrass; bright, tart lime; and our very own chicken bone broth for savory depth. Swirled with fresh vegetables and the tender, golden-brown meatballs, the result is hearty, satisfying, and perfect for a chilly night.
Ingredients
For the Meatballs:- 2 Tbsp +1 tsp vegetable or canola oil, for cooking
- ½ medium white onion, cut into a small dice
- 1 Tbsp. grated ginger
- 1 Tbsp. chopped garlic
- 1 lb. ground chicken
- 1 Tbsp. brown sugar
- 1 Tbsp. fish sauce
- ¼ cup cleaned cilantro leaves, lightly chopped
- Salt and pepper, to taste.
- 1 package Citarella Peeled & Cut Butternut Squash
- 2 Tbsp. vegetable or canola oil
- 1 pack of Citarella pre-sliced Shiitake Mushrooms
- ½ medium white onion, cut into a small dice
- 1 Tbsp. chopped garlic
- 1 Tbsp. grated ginger
- 1 cup dry white wine or mirin
- 3 cups Citarella Chicken Bone Broth
- 1 can full-fat coconut milk
- 1 Tbsp. soy sauce
- 2 tsp. fish sauce
- 1 Tbsp. lime juice
- 1 piece of lemongrass, cut in 2
- 1 package of baby spinach
- Salt and pepper, to taste
- ½ cup cleaned cilantro leaves (optional)
Instructions
For the Meatballs- In a small sauté pan, add 1tsp of the oil and cook the onions over medium heat until translucent and cooked-through. Remove from the pan and cool.
- In a medium-size mixing bowl, add all of the ingredients except the remaining oil. Mix until fully combined.
- Using your hands, form approx. 2-inch meatballs. Heat the remaining 2 tbsp of the oil on medium heat in a large sauté pan and brown the meatballs evenly on all sides. Cook until golden-brown, 8-10 minutes. Transfer to a plate or baking sheet.
- Preheat oven to 350°F.
- Toss the butternut squash with 1 Tbsp. of the oil. Place the squash on a baking sheet, spread evenly, and bake until golden-brown, about 15-20 minutes. Remove from the heat.
- In a medium-large Dutch oven, heat the remaining 1 Tbsp. of oil over medium heat. Add the shiitakes and cook until light brown, then add the onions, garlic, and ginger and cook until translucent. (3-5 minutes)
- Add white wine. Cook 5-7 minutes, then add the other ingredients except for the spinach and butternut squash. Simmer 20 minutes. Remove the lemongrass. Add spinach, butternut squash, and meatballs. Season with salt and pepper to taste. If you’d like, stir in the cilantro leaves and serve.
Begin Each Recipe with the Finest Seafood
Citarella owner, Joe Gurrera has 7 rules when it comes to cooking seafood. The first rule is to begin with the freshest, highest quality ingredients. And at Citarella, we have been bringing in the best for over a century. Whether it’s right out of the Atlantic, fresh from the Pacific, or sourced from one of the world’s most principled seafood farms, if it’s sold at Citarella, it’s the finest seafood available on the market today. Period.
