These meatballs absolutely burst with flavor! I’m embarrassed to admit that the first time I made this chicken meatball recipe I loved it so much that I ate 7 meatballs in one sitting (while my husband ate 3). That’s how good these are. Since then I’ve managed some restraint ONLY because I ended up being uncomfortably full. And I usually reserve that feeling for just once a year (Thanksgiving). But these Asian chicken meatballs are that good.
You can serve these as appetizers (you may want to make them a bit smaller) or as the main meal. They are super easy to throw together; you can do so earlier in the day and just keep them refrigerated until your ready to cook (bring to room temperature before cooking).
Asian Inspired Chicken Meatballs with Citrus Sauce (adapted from Cooking Light, “Basil Chicken Meatballs with Ponzu Sauce”, January/February 2011)
Yield: 16 Meatballs
- 2/3 cup panko breadcrumbs
- 1/3 cup flaked sweetened coconut
- 1/4 cup chopped green onions
- 1/4 cup chopped fresh basil
- 2 tablespoons sweet chili sauce
- 2 teaspoons minced garlic
- 1 1/2 teaspoons fish sauce
- 1 1/2 pounds ground chicken
- 2 large egg whites, lightly beaten
- Cooking spray
1. Preheat oven to 425°.
2. To prepare meatballs, combine first 9 ingredients in a large bowl; shape mixture into 16 (1 1/2-inch) meatballs.
3. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add 8 meatballs to pan brown on all sides (4 to 6 minutes) . Remove meatballs from pan, and arrange on the rack of a broiler pan coated with cooking spray. Repeat procedure with the remaining 8 meatballs.
4. Bake at 425° for 7 minutes or until done.
- 1/4 cup lower-sodium soy sauce
- 2 tablespoons small basil leaves
- 1 tablespoon chopped green onions
- 2 tablespoons fresh orange juice
- 1 tablespoon fresh lemon juice
- 1 1/2 teaspoons water
- 1 1/2 teaspoons rice wine vinegar
- 1 1/2 teaspoons sweet chili sauce
- Dash of crushed red pepper
5. To prepare the sauce, combine soy sauce, basil leaves, green onions, juices, 1 1/2 teaspoons water, rice wine vinegar, sweet chili sauce and crushed red pepper in a small bowl. Serve sauce with meatballs.
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