MEATBALLS:
½ C grated carrots
1 T finely chopped mint
1 lb. ground chicken
2 t fresh grated ginger
½ t Singapore Seasoning (Penzeys)
1 large egg
¼ C chopped cilantro
1/3 C chopped Vidalia or other sweet onion
1 heaping T chopped fresh garlic
1 t sesame oil
1 t kosher salt and ½ t black pepper
2 T Italian breadcrumbs
2 T olive oil to grease the baking dish
YOGURT SAUCE:
10 oz. plain Greek yogurt
¼ C chopped preserved lemon rinds (or zest of one lemon and 1 T lemon juice)
½ t kosher salt and ¼ t black pepper
1 – 2 t crushed red pepper flakes
GARNISH:
1 C sliced jalapeño, 1 small cucumber sliced, 3 Roma tomatoes cut in eighths, 6 – 8 slices red onion, and a sprinkling of cilantro.
Combine all meatball ingredients from carrots to breadcrumbs, and form into about 14 – 16 meatballs. Grease a small glass baking dish with the 2 T oil, and arrange meatballs just touching but not crowded. Bake in a 375 degree F oven for 20 -23 minutes or until bubbling and cooked through. (Make sure meatballs are at room temperature before baking for the best result.)
Combine yogurt with preserved lemon, salt and pepper, and chili flakes and blend well.
To serve, slather the yogurt sauce on the bottom of a large platter. Top with the cooked meatballs. Then begin to arrange the other ingredients around and atop the meatballs and yogurt.
Let's think about food preparation as art, and flavors as adventurous stories. Say ‘goodbye’ to safe sequences, or copycat flavors, and use your senses to curate the perfect meal. My recipes help your kitchen come to life as I share anecdotes about food chemistry, and fun shortcuts that conquer menu-mediocrity. my cooking style is one that combines everyday ingredients into sensuous layers that wake up the bored palate as I reveal easy-to-understand tips, tricks, and hacks so everyone can prepare and serve Bling Cuisine with confidence and joy!
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