This was the second, and probably favorite, recipe from the week of Blue Apron dinners I received as a trial gift from a friend. See the first recipe here. I would never have thought of making something as fancy-sounding as Chicken and Garlic Chive Meatballs with Quick Apple and Brussels Sprout Kimchi, and was delighted to have the chance to prepare such an elaborate-looking (and sounding) dish.
10 Ounces Ground Chicken
½ Cup Jasmine Rice
3 Ounces Brussels Sprouts
1 Granny Smith Apple
½ Bunch Garlic Chives
2 Tablespoons Black Bean Sauce
2 Teaspoons Sesame Oil
1 1-Inch Piece of Ginger
¼ Cup Panko Breadcrumbs
1 Tablespoon Apple Kimchi Spice Blend (Gochugaru, Granulated Sugar, White Sesame Seeds and Black Sesame Seeds)
Read more about my latest Kitchen Diaries after the jump!
Prepare the ingredients: Wash and dry the fresh produce. Cut off and discard the stem ends of the Brussels sprouts; halve the Brussels sprouts lengthwise, then thinly slice crosswise. Core the apple and cut into matchsticks. Peel and mince the ginger. Thinly slice the garlic chives.
Make the quick kimchi: In a medium bowl, combine the Brussels sprouts, apple, sesame oil, half the ginger and up to half of the spice blend, depending on how spicy you’d like the dish to be. Drizzle with olive oil and toss to combine; season with salt and pepper to taste. Set aside to marinate, stirring occasionally, for at least 10 minutes.
Cook the rice: While the quick kimchi marinates, in a small pot, combine the rice, 1 cup of water and a big pinch of salt. Heat to boiling on high. Once boiling, cover and reduce the heat to low. Simmer 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Remove from heat and fluff with a fork. Set aside in a warm place.
Form the meatballs: While the rice cooks, in a medium bowl, combine the ground chicken, breadcrumbs, half the garlic chives, half the black bean sauce, the remaining ginger and as much of the remaining spice blend as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Using your hands, form the mixture into 10 to 12 equal-sized meatballs and place on a plate.
Cook and glaze the meatballs: While the rice continues to cook, in a medium pan (nonstick, if you have one), heat 2 teaspoons of oil on medium until hot. Add the meatballs. Cook, turning occasionally, 4 to 6 minutes, or until browned on all sides. Add the remaining black bean sauce and ¼ cup of water; season with salt and pepper. Cook, occasionally spooning the glaze over the meatballs, 2 to 4 minutes, or until the meatballs are thoroughly coated and cooked through. Remove from heat; season with salt and pepper to taste.
Plate your dish: Divide the cooked rice between two plates. Top with the cooked meatballs and a few spoonfuls of the glaze from the pan. Serve with the quick kimchi on the side. Garnish with the remaining garlic chives. Enjoy!
The flavors in this dish were incredible and extremely fresh. I was pleasantly surprised by the tart, tangy crispiness of the quick kimchi. The chives took the meatballs to a whole other dimension! This is one that I’ll definitely try to recreate. The only slight issue that I had with this recipe was how long it took me to dice all the ingredients. I’d probably do this the night before so that when I’m ready to cook, I can whip up this dish within the 20- to 30-minute projected cook time.
Get more recipes and read through my previous Kitchen Diaries here.