Subj : Freezer Friendly - 03
To   : All
From : Dave Drum
Date : Thu Sep 15 2022 09:56:54

Crumbled Ritz crackers are the secret to these rich, tender meatballs
from Kay Chun (but plain bread crumbs or even old-fashioned oats work,
too). Once baked, layer them between parchment and freeze. Stir together
the sauce in a small, lidded jar - two parts soy sauce to one part
distilled white vinegar, sliced scallions and red-pepper flakes if you
like - and pair with a salad thatgCOll keep for a few days like Genevieve
KogCOs kale salad with plums.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chicken Miso Meatballs
 Categories: Poultry, Breads, Dairy, Vegetables
      Yield: 4 Servings
 
    1/4 c  Whole milk
      3 tb Sweet white miso
      1 tb Minced garlic
      1 ts Kosher salt
    3/4 ts Black pepper
    1/2 c  Fine crushed Ritz crackers
      1 lb Ground chicken
 
  Set oven @ 425+|F/218+|C.
  
  In a large bowl, combine all the ingredients, and use
  your hands to gently mix. The mixture will be very
  sticky. Lightly wet your hands to prevent sticking
  during mixing and shaping meatballs.
  
  Shape the meat into 12 golf-ball-size rounds (about 2"
  in diameter), and arrange on a greased rimmed baking
  sheet.
  
  Bake until golden and cooked through, about 15 minutes.
  
  Serve warm.
  
  By: Kay Chun
  
  Yield: 4 servings
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

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