Chicken tikka meatballs with ginger rice

Active: 20 minutes; Total: 1 hour 25 minutes; Serves: 8

Ginger root, peeled, chunk cut	5-inch piece
Garlic, halved	8 cloves
Oil, canola	1 teaspoon + 1 tablespoon
Rice, long grain, uncooked	1 ½ cup
Water	3 cups
Green onions, sliced	3 + 3
Garam masala, divided	1 tablespoon + 1 ½ teaspoons
Tomatoes, crushed	28 ounces
Cream, heavy whipping	½ cup
Salt, dividied	½ teaspoon + 1 teaspoon
Cilantro leaves, fresh, chopped	1/3 cup + 1/3 cup
Pepper, freshly ground	¼ teaspoon
Chicken, ground	2 pounds
Sour cream	½ cup
Lime juice, fresh	1 tablespoon
Cumin, ground	¼ teaspoon

1. Preheat the oven to 375°F. 
2. In a food processor, process the ginger until a paste forms; remove and set aside. 
3. Repeat with the garlic; remove and set aside. 
4. In a small saucepan, heat 1-teaspoon oil over medium heat. 
5. Add the rice and 1-teaspoon ginger paste; cook and stir until the rice is lightly browned, 3 to 4 minutes. 
6. Stir in the water; bring to a boil. 
7. Reduce heat; simmer, covered, until the rice is tender, 15 to 20 minutes. 
8. Meanwhile, in a Dutch oven, heat 1-tablespoon oil over medium heat. 
9. Add half of the garlic paste and half of the remaining ginger paste; cook and stir until fragrant, about 1 minute. 
10. Add half of the green onions and 1-tablespoon garam masala; cook and stir 1 minute longer. 
11. Stir in the tomatoes, cream, and ½-teaspoon salt; heat through (do not allow to boil). 
12. In a large bowl, combine 1/3-cup cilantro, pepper, and the remaining green onions, ginger and garlic pastes, 1 ½-teaspoons garam masala, and 1-teaspoon salt. 
13. Add the chicken; mix lightly but thoroughly. 
14. Shape mixture into 1 ½-inch balls; place meatballs on a greased rack in a 15x10x1-inch baking sheet. 
15. Bake until browned, about 15 to 20 minutes. 
16. Transfer the meatballs to the sauce; cook until heated through. 
17. Stir in remaining cilantro. 
18. Combine the sour cream, lime juice, cumin, and pinch of salt. 
19. Fluff the rice with a fork; serve with the meatballs and sauce. 
20. Drizzle with the sour cream mixture; top with additional cilantro and green onions. 

Recipe from Taste of Home.

Beef & fonio meatballs with sweet potato stew

Active: 55 minutes; Total: 1 hour 55 minutes; Serves: 4 to 6

Fonio, cooked according to package direction, cooled	½ cup (measure after cooking!)
Onions, finely chopped	2 mediums
Parmesan, finely grated	1 ounce
Eggs, lightly beaten	1 large
Thyme, chopped	2 tablespoons
Garlic, finely chopped	4 cloves
Salt	1 ½ teaspoons + 3/4 teaspoon +
Pepper, freshly ground,	¼ teaspoon +
Beef, 80% lean ground	1 pound
Peanut oil	¼ cup + 2 tablespoons
Bay leaf, fresh
Tomatoes, whole peeled, crushed by hand	28 ounces
Chicken broth, low-sodium	1 cup + ½ cup
Sweet potato, peeled, cut into 1-inch pieces	1 medium

1. Combine fonio, 1-cup onions, cheese, egg, thyme, 2-teaspoon garlic, 1 ½-teaspoons salt, ½-teaspoon pepper in a food processor. 
2. Process until the mixture forms a coarse paste, about 30 seconds. 
3. Transfer fonio mixture to a large bowl; add ground beef and 1-cup onions. 
4. Using your hands, gently combine the meat mixture. 
5. Shape sixteen balls; place on a parchment-lined baking sheet. 
6. Cover and chill at least 1 hour, or up to 8 hours or overnight. 
7. Heat ¼-cup oil in a large high-sided skillet over medium heat. 
8. Add bay leaf, remaining onions (about 2 cups), and remaining garlic (about 2-teaspoons). 
9. Cook, stirring often, until onions are golden brown, 15 to 20 minutes. 
10. Add tomatoes, 1-cup broth, 3/4-teaspoon salt, and ¼-teaspoon pepper. 
11. Cook, stirring often, until the sauce has thickened, 15 to 20 minutes. 
12. Stir in sweet potato and remaining ½-cup broth. 
13. Reduce heat to medium-low; cover and cook, stirring occasionally, until the potato is almost tender, 18 to 24 minutes. 
14. Heat remaining 2-tablespoons oil in a large skillet over medium-high heat. 
15. Working in batches if needed, cook meatballs in hot oil, turning occasionally, until browned on all sides, about 10 minutes; transfer to a plate. 
16. Nestle meatballs in skillet with sauce; cook, uncovered, over medium-low, until sweet potato is tender and meatballs are cooked through, 5 to 10 minutes. 
17. Season with salt and pepper to taste; garnish with parmesan. 

Recipe from Food&Wine Magazine, March 2021.

Pork meatballs & corn cream

Butter, unsalted	2 tablespoons + 4 tablespoons + 4 tablespoons
Corn kernels	6 ears
Oil, extra-virgin olive	1 tablespoon + 2 tablespoons
Salt, sea	1 teaspoon +
Pepper, freshly ground	½ teaspoon +
Water	2/3 cup
Sage, minced	½ teaspoon + ½ teaspoon
Thyme, minced	½ teaspoon + ½ teaspoon
Milk, whole	¼ cup
Breadcrumbs, plain dry	3 tablespoons
Pork, ground	12 ounces
Parsley, minced	1 tablespoon
Garlic, minced	2 teaspoons
Coriander, ground	¼ teaspoon
Allspice, ground	Pinch
Parmigiano-Reggiano, freshly grated	½ cup +
Mushrooms, cremini, cleaned, quartered	1 cup
Shallots, thinly sliced	½ cup
Wine, dry white	¼ cup
Vinegar, sherry	1 tablespoon
Chicken stock, low-sodium	4 cups
Spaghetti, whole-wheat, cooked; reserving ½-cup cooking liquid	1 pound

1. In a medium saucepan, melt 2-tablespoons butter. 
2. Stir in 2-cups kernels, and season with salt and pepper. 
3. Add the water, and bring to a simmer; remove from heat. 
4. Transfer the kernels and water to a blender, and puree until smooth. 
5. Strain the corn cream through a fine sieve into a small bowl, pressing on the solids; discard the solids. 
6. In a skillet, heat 1-tablespoon oil. 
7. Add ½-teaspoon each of the sage and thyme, and cook over moderate heat until fragrant, about 30 seconds. 
8. Scrape the oil into a bowl, and stir in the milk and breadcrumbs. 
9. Add the pork, parsley, garlic, coriander, allspice, 2-tablespoons cheese, 2-teaspoons salt, and ½-teaspoon pepper; mix well. 
10. Form the mixture into twelve meatballs; transfer to a plate. 
11. Wipe the skillet, and heat 2-tablespoons oil. 
12. Add the meatballs, and cook over moderately high heat until browned all over, about 5 minutes; transfer to a clean plate. 
13. Add 4-tablespoons butter and the mushrooms, and season with salt and pepper; cook, stirring occasionally, until lightly browned, about 3 minutes. 
14. Using a slotted spoon, transfer the mushrooms to the plate with the meatballs. 
15. Add the remaining kernels to the skillet, and cook over moderately high heat, stirring, for 1 minute. 
16. Add the shallots and the remaining sage and thyme, reduce the heat to moderate and cook, stirring occasionally, until the shallots are softened, about 3 minutes. 
17. Add the wine and vinegar; cook for 1 minute. 
18. Stir in the chicken stock; bring to a boil. 
19. Cook until the broth is reduced by half, about 15 minutes. 
20. Add the meatballs and mushrooms to the skillet and cook, stirring, until the sauce is thickened and the meatballs are cooked through, about 5 to 7 minutes. 
21. Transfer the meatballs to a plate and keep warm. 
22. In the pot used to cook the pasta, return the spaghetti and reserved cooking liquid. 
23. Add the corn mixture, corn cream, the remaining butter, and 6-tablespoons cheese and cook, tossing, until the pasta is coated with a thick sauce; season with salt and pepper. 
24. Top with the meatballs, garnish with more cheese, and serve immediately. 

Recipe adapted from Food&Wine Magazine, October 2016

Chicken meatballs with braised lemon & kale

Oil, olive	1 tablespoon + 1 tablespoon
Shallots, minced, divided	2 medium
Scallion, minced	1
Garlic, minced	2 cloves
Red pepper flakes, crushed	¼ teaspoon
Chicken, ground	1 pound
Salt, kosher	1 teaspoon
Pepper, freshly ground	1 teaspoon
Lemon, very thinly sliced, seeds removed	1
Broth, chicken, low-sodium	2 cups
Kale, curly leaf, stems removed	1 bunch

1. Heat 1-tablespoon oil in a large heavy pot over medium heat. 
2. Add the half the shallot, scallion, garlic, and red pepper flakes. 
3. Cook, stirring constantly, until softened and fragrant, about 6 minutes. 
4. Add one-third of the chicken, and cook just until cooked through, breaking up any clumps. 
5. Transfer to a medium bowl, and let cool slightly. 
6. Add the remaining chicken to the bowl, and season with salt and pepper. 
7. Wipe out the pot, add 1-tablespoon oil, and heat over medium-high heat until hot but not smoking. 
8. Form eight meatballs, each about 2 to 2 ½-inches in diameter, and add to the pot. 
9. Cook until lightly golden brown on all sides, about 6 to 8 minutes; transfer to a plate. 
10. Add the remaining shallot and lemon slices, and cook until the lemon slices are tender and starting to turn light golden brown, about 2 minutes. 
11. Add the broth, and return the meatballs to the pot. 
12. Bring to a simmer, lower the heat, and cover. 
13. Cook until cooked through, about 8 to 10 minutes. 
14. Add the kale to the pot, and cook until tender and bright green, about 4 to 5 minutes. 
15. Season with salt and pepper; remove from heat. 
16. Divide the kale and sauce among four shallow bowls, topping with the meatballs and lemon slices. 
17. Garnish with thinly sliced scallions and serve.