Sent by NicoleEditor: Here's the recipe:
• Baked Chicken Meatballs at Smitten Kitchen
Readers, what would you suggest for Nicole and her meatballs?
Related: Appetizer Recipe: Mediterranean Turkey Meatballs with Herbed Yogurt Sauce
(Image: Deb Perelman of Smitten Kitchen)
I've heard of people having success with soy yogurt. Almond milk might work too.
I would just use any non-dairy milk alternative. Hemp milk is the creamiest and would probably work best. Substitute one for one.
Maybe just use chicken or beef stock? It's not really the fact that it's milk (in terms of why the recipe calls for it), so much as it's needed moisture...
Depending on what your guests view as kosher, they might not eat anything from your kitchen, so that's worth considering.I'd make most with the panchetta and milk, and then make the kosher ones using more egg for binding and water/broth instead of milk. I would worry about the chicken drying without the milk, so you might even consider doing beef for the kosher ones, which is also cheaper.
CAREFUL!!!! I'm not an expert, but just by not using pancetta or milk does NOT make it kosher. I would have to be made in a kosher kitchen where the utensils and cookware are kept completely separate. I would check with a local rabbi/temple/synagogue to confirm. There are plates, etc. that are neither meat nor dairy, but I am very skeptical if you could call it kosher.
I don't use milk in my meatballs...
coconut milk is a good option. really creamy and fairly delicious.
I keep kosher and have done a lot of experimentation with substitutions. I'd guess that either soy milk or any kind of stock would do the trick here. I've found that soy milk is often far too bland, so I'd probably use some kind of stock, and perhaps slightly less than called for because milk is so much denser.And yes, the meatballs are not likely to be strictly kosher, but quite a lot of folks (myself included) just go with "kosher style" when outside the home - I don't want to be unable to share in anything that my friends cook!Good luck - I'd love to know how they turn out!
I was brought up in a mostly kosher household, so I thought I'd weigh in.I'd steer away from milk substitutes that tend toward sweet (almond milk, soy milk, etc.), though those are really good in deserts that you want to make kosher (like pumpkin pie). My mom always used to soak bread in water for her meatballs, and that worked pretty well. You could also go the very kosher route and use a parve milk substitute (i.e. fake non-dairy milk that tastes like milk), but I really would not recommend it.But I would raise the issue that others have as well - if you have a kosher guest, chances are they won't eat anything made in a non-kosher kitchen, and the process of koshering requires more than just a good cleaning. You should check with them, but you might be better off buying prepared food from a kosher market and serving it on new or paper/plastic plates.
I know I am pretty much echoing what other people have said, but make sure that the people you are making the "kosher" meatballs for don't require the meat to be kosher (in addition to you removing the milk and pancetta). For me, keeping kosher means not eating any meat, including chicken, beef, etc., that is not specifically certified as kosher. If your friends only avoid blatantly non-kosher things, like pork or mixing milk and meat, then your plan to use substitutes for those ingredients sounds fine.
As others have said, please make sure this is something your guest will eat before you go to the trouble. Most people I know who keep kosher will eat dairy foods anywhere but will only eat meat at a kosher restaurant or kosher home.But if you just need to eliminate the dairy, then I would substitute broth or water. The milk just adds moisture.
I frequently use grated carrot (sometimes with onion and celery) in meatloaf and meat balls in place of milk--adds moisture and just a hint of sweetness, while bumping up the veggies! Adds a little texture that you lose when you pull out pancetta/bacon/parmesan/milk to make a recipe kosher.
Seconding on the coconut milk option if you must use a milk substitute. I never bother, myself.
I have never in my life used milk to make meatballs. I can't even comprehend its purpose in a meatball.
I won't pretend to be an expert, but isn't the combination of eggs & chicken problematic for Kosher cooking, too?
I'm the question submitter- the friend is not super strict about keeping kosher (in the sense that he eats vegetarian things all the time from my kitchen)- just no pork, no meat + dairy. I sent him the recipe, and he said it'll be fine (with kosher chicken, no pancetta and no milk)It sounds like stock might be the best option, so I'm either going to do that or the grated carrots. Thanks for all your suggestions!
Eggs are considered "pareve", neutral, in kosher cooking, and are therefor able to be cooked into a meat or a dairy meal. Eggs just need to be checked once cracked that they don't have any specks of blood in them, which isn't usually a problem with supermarket eggs.
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