Vadouvan Chicken Meatballs Win $500.00
The big game is lurking….I am super excited because the Carolina Panthers are playing in this Super Bowl. Since we moved to North Carolina a little over 2 years ago, I’ve been attempting to turn my man Dan into a Panthers fan. This year I figure he’s finally on board. He was lucky enough to be invited to both of the play off games down in Charlotte which definitely played into my scheme and made him a believer.
On Super Bowl Sunday there must be a variety of snacks leading up to and during the game. I wanted to serve some healthier snacks this year so I put my thinking cap on and got a little help from al fresco all natural chicken meatballs. Here’s the scoop on al fresco, they make chicken sausage, patties, grillers, meatballs and breakfast sausage that taste delicious and have 50%-70% less fat than traditional pork and beef products—and they’re 100% all natural and gluten-free. I ask you,”whats not to like?”.
In 2016 I have also set a goal for myself in the kitchen to try more curries, middle eastern and asian foods, I guess you could say I am ready to explore more”exotic” foods. Here was my opportunity. Instead of making the usual suspects swedish or sweet and sour meatballs, I elected to try the al fresco chicken meatballs in a Vadouvan Soubise. I went waaaay out on a limb with this dish, as Vadouvan is a French derivative of masala. Flavorful with a mixture of onion, shallots, garlic, black mustard, cardamom, fenugreek and cumin, it’s actually very mild. Soubise sounds rather exotic – right? Soubise is an old-school French sauce classically made by pureeing softened onions with béchamel. I lightened up the traditional Soubise by using half and half instead of cream and modernized it with the addition of Vadouvan.
You’ll have plenty of time for watching the game as this dish comes together quickly and will easily keep warm in a crock pot. If snacking isn’t your thing but you want to provide an easy and healthy dish to nosh on during the game serve the meatballs and the sauce over a bowl of rice. Either way using al fresco pre-cooked Caramelized Onion Chicken Meatballs is the way to go. Healthy and tasty!
Oh ! here’s a little something you’re gonna like…al fresco is sponsoring a Game Day Appetizer Blitz where you could win $500.00 and a years worth of al fresco products. Seriously, just click on the link above, vote for your favorite of 4 recipes and submit. Don’t wait – click and enter today. The contest is on for about 36 more hours. READY…GO!!!! Good luck!
Vadouvan Chicken Meatballs
Author: Linda Walbridge
Ingredients
- 1 yellow onion, chopped
- 4 medium carrots, thinly sliced
- 4 celery stalks, sliced
- 4 scallions, sliced
- 2 cups half and half or cream
- 1 package al fresco chicken meatballs (caramelized onion flavor)
- 2 tablespoons Butter
- 1 tablespoon olive oil
- 3 teaspoons Vadouvan Curry
Instructions
- Heat olive oil in a skillet and add carrots, celery and scallions, in that order.
- Saute until crisp tender.
- Remove vegetables from skillet and set aside.
- Melt butter in same skillet and when it foams add the chopped onions. Cook and stir frequently until onions are soft and most of the liquid has evaporated.
- Stir in the cream and simmer for about 5 minutes.
- Carefully pour the mixture into a blender or food processor.
- Add the Vadouvan.
- Blend until well mixed.
- Pour the mixture back into the same skillet.
- Add meatballs and heat until meatballs are warmed all the way through.
- Add sautéed veggie mixture to skillet and stir to blend.
- Keep warm and serve as an appetizer or serve over a bowl of cooked rice.
