Asian Chicken Meatballs



 

Ingredients: 

  • 1 lb ground chicken, can substitute turkey
  • 1/3 cup panko breadcrumbs
  • 1 egg
  • 2 green onions 
  • 2 tbsp fresh cilantro
  • 2 tsp fresh ginger
  • 2 cloves garlic
  •  1 tbsp reduced-sodium soy sauce
  • 2 tsp sesame oil
  • 1 tsp sriracha
  • 2 tbsp canola oil
  • sesame seeds, optional for serving 

Instructions:

  1. Preheat oven to 400 F and line a baking sheet with parchment paper
  2.  Chop 2 green onions and 2 tbsp fresh cilantro, grate 2 tsp fresh ginger, mince 2 cloves garlic
  3. In a large bowl, place 1 lb ground chicken, 1/3 cup panko, 1 egg,  the chopped green onions, chopped cilantro, grated ginger, minced garlic, 1 tbsp soy sauce, 2 tsp sesame oil, 1 tsp sriracha
  4. With a fork, mix together all ingredients until combined
  5. In heaping tablespoons, add meatballs to prepared baking sheet
  6. Brush meatballs with canola oil
  7. Bake 10 min
  8. Serve with peanut sauce (recipe coming soon), garnish with additional chopped cilantro and sesame seeds, if desired

Yield: Recipe says 18 to 20 meatballs, but I think we got a little more

Source: Got it from my mother in law

Tips:

This recipe came paired with one for peanut sauce. I'm going to add it right after this, but have them as two posts. They go naturally together, though. In both cases, it suggests low-sodium soy. We only had standard, and the meatballs handled it fine, but the sauce didn't.

The recipe also cautions not to overwork the meat. I don't think you'll be tempted to. It's pretty soft. It also mentioned to break the yolk of the egg while mixing, but I don't think that necessarily needs to be said.

 Description:

Yeah, I know the title "Asian Meatballs" isn't very specific, but it's how I received the recipe.

This is one of those ugly foods that taste good but are difficult to take an appetizing photo of. It looks even worse with the sauce. I'll try and add another post quickly so that these aren't the face of the blog for too long. 

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