No. 1 : Quick Recipe
Festive Chicken Meatballs with Red Pepper Jelly Dip
- 20 Oz Lean Ground Chicken
- 3 TB EACH Minced Onion and Celery
- 2 TB Minced Carrot
- 1/4 Cup Whole Wheat Panko Crumbs, plus more as necessary
- 2 Large Egg Whites
- 1 Tsp Poultry Seasoning
- 1/2 Tsp EACH Pepper and Sea Salt
- 2 TB Grapeseed Oil*
Preheat the oven to 350F. Mix all the ingredients (except for the oil) in a large bowl with your hands. Be careful not to pack the meat tightly. Start with the 1/4 Cup Panko Crumbs, adding more as needed to keep the meatballs together. (Make small meat balls, all about the same size.)
Heat the oil in a large sauté pan on medium high heat. Put the meatballs in, one at a time, and make sure they don’t touch. Sauté the meatballs until browned. Place in a 350F oven to finish cooking. The interior should be at 165F on an instant read thermometer. OR these yummy meatballs can be cooked in the oven. Preheat the oven to 400F. Place the meatballs on a sheet pan and slide them into the oven for 15 – 18 minutes or until.interior should be at 165F on an instant read thermometer. Serve them with the red pepper jelly dipping sauce.
Red Pepper Jelly Sauce
- 1 TB Unsalted Butter
- 2 Cloves Garlic, grated
- 1/2 Tsp Crushed Red Pepper Flakes
- 1/4 Dry White Wine (or Apple Juice)
- 1/4 Cup Red Pepper Jelly
- 1/4 Cup Stone Ground Dijon Mustard
Melt the butter in a sauté pan and add the garlic and red pepper flakes. Cook and stir until aromatic. Add the wine, jelly and mustard. Whisk together in the pan and let cook for a few minutes until all the ingredients are melded together.
No. 2 : Kitchen SCOOP
*Have you tried Grapeseed Oil? Its a great neutral tasting oil for sautéing over high heat. Originally only used by chefs, now it can be found in many grocery stores. If you can’t find it – just use olive oil.
No. 3 : Clever Idea
urn these flavorful meatballs into an international sandwich. Tuck them inside a whole wheat pita pocket with some shredded Napa Cabbage and shredded carrots that have been tossed with the pepper jelly sauce. You’ve created a Mediterrean treat!
No. 4 : Cheers!
Adelsheim Pinot Gris
Willamette Valley, Oregon
Bright and crisp, full of the flavor of pears and melons, if you’ve haven’t tried a Pinot Gris from Oregon – you are in for a treat! Pinot Gris and Pinot Grigio are the same grape, but the wines are made differently – typically a Pinot Gris is rounder and fuller feeling in the mouth. You’ll still enjoy clean acidity, just not quite as mouth-puckering as a Pinot Grigio.