A complete and delicious dinner in a single pan, rich in protein and fiber.
Por
Equipe Receita Solta
"Light ground chicken meatballs seasoned with citrus zest and fresh herbs, browned with precision in the skillet. They are served over a velvety puree of white beans blended with fresh basil, cheese, and nuts."
- A farinha panko com ovo fornece sustentação leve e evita que o peito de frango resseque no cozimento. - As raspas de limão-siciliano adicionam aroma marcante à massa sem alterar a textura dos ingredientes. - O processamento do feijão branco com azeite e manjericão gera uma base cremosa consistente e proteica.
In a large bowl, combine the ground chicken, panko, egg, 2 minced garlic cloves, grated onion, parsley, lemon zest, 1/2 teaspoon of salt, and black pepper. Mix gently with your hands until incorporated, avoiding overworking the meat.
Forme 12-16 almôndegas do tamanho de uma bola de golfe. Certifique-se de que todas tenham um tamanho uniforme para um cozimento igual. Coloque-as em um prato e reserve enquanto prepara a panela e o purê.
Aqueça 2 colheres de sopa de azeite em uma frigideira grande (que possa ir ao forno, se desejar finalizar no forno) em fogo médio-alto. Adicione as almôndegas e doure por todos os lados, cerca de 5-7 minutos no total. Elas não precisam cozinhar completamente nesta etapa.
While the meatballs are searing, prepare the puree. In the food processor, add the drained white beans, basil, 1 garlic clove, pine nuts (or walnuts), parmesan, lemon juice, 1/4 cup of water or vegetable broth, and 1/4 cup of olive oil. Process until you get a smooth and creamy puree.
Season the puree with salt and black pepper to taste. If it is too thick, add more water or broth, one tablespoon at a time, until the desired consistency is reached. The puree should be light and easily spreadable.
Remove the meatballs from the skillet and set aside. Add the white bean purée to the same skillet, spreading it evenly. Place the golden meatballs back over the puree, organizing them beautifully in the pan.
Cover the skillet with a lid (or aluminum foil if it goes to the oven) and cook over medium-low heat for 10-12 minutes, or until the meatballs are cooked through and the puree is heated. Serve immediately, decorating with fresh basil leaves.
Encontramos os melhores utensílios e ingredientes para você preparar Citrus Chicken Meatballs with Creamy White Pesto Mash com perfeição.
Como Associado Amazon, o Receita Solta recebe por compras qualificadas feitas atraves deste link.
- Oven-baked version: distribute the meatballs on a greased baking sheet and bake at 200°C for 18 minutes until golden brown. - Version with rustic sauce: add peeled tomatoes to the skillet after browning the meatballs and serve over the mashed potatoes. - Intense green pesto version: increase the basil to two cups and blend with extra olive oil for vibrant coloring.
- The ground chicken breast can be replaced by ground chicken thigh or ground turkey meat in the same measure. - White beans can be substituted with skinless cooked chickpeas for an equally velvety texture. - The pine nuts or walnuts can be substituted with unsalted roasted cashews or sunflower seeds.
Store the meatballs and the puree in separate airtight containers in the refrigerator for up to 3 days. Reheat the meatballs in a covered pan with a tablespoon of water and the puree in a bain-marie or microwave on medium power.
Meatballs can be frozen raw on a baking sheet and packed in bags for up to 3 months, or already fried for 2 months. White bean puree freezes well for up to 2 months in a sealed container. Thaw under refrigeration.
Harmonizes with mixed green salad with cherry tomatoes, white rice with sliced almonds, or sautéed vegetables.
The combination of beaten egg with panko absorbs and retains internal moisture during quick searing in the skillet.
Can be consumed warm or at room temperature; to reheat, stir over low heat with a drizzle of olive oil.
Yes, bake in the preheated basket at 190°C for 12 to 14 minutes, shaking halfway through to brown evenly.
Add warm filtered water or vegetable broth gradually, blending in a food processor until the desired fluidity is reached.
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Uma receita autêntica de pesto, ensinada por uma nonna genovesa. Feito com manjericão fresco, pinolis, alho, parmesão e azeite, este molho é um convite irresistível à mesa italiana. Prepare-se para uma explosão de frescor.
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