Asian Chicken Meatballs

• servings: 4 servings
• active time: 10 minutes
• total time: 30 minutes

Ingredients

1 pound 93/7 ground chicken

2 garlic cloves (minced)

1 teaspoon fresh ginger (minced)

¼ teaspoon red pepper flakes

½ tablespoon low sodium soy sauce (or gluten-free tamari)

1 teaspoon sesame oil

3 scallions (finely chopped)

1 large egg

⅓ cup panko (plain or gluten-free)

¼ cup low sodium soy sauce (or gluten-free tamari)

1 teaspoon corn starch

1 tablespoon honey

1 teaspoon sriracha hot sauce

1 clove fresh garlic (minced)

1 teaspoon fresh ginger

1 teaspoon sesame oil

sesame seeds and fresh scallions (for garnish)

Directions

Preheat the oven to 400°F, and adjust the oven rack to the middle position. Line a large, rimmed baking sheet with parchment paper and set aside.

Place all of the meatball ingredients in a medium bowl. Use your hands to combine them well, but no need to over-mix. Shape the mixture into approximately 16 meatballs.

Arrange the meatballs on the prepared baking sheet. Bake them until they are cooked through, about 12 to 15 minutes.

When the meatballs are done, prepare the sauce. Combine all the sauce ingredients in a small bowl and whisk well. Pour the sauce into a large skillet over low heat, whisking until it begins to boil, then cook 30 to 60 seconds, until the sauce thickens.

Turn the heat off immediately and gently toss in the meatballs and coat well.

Top off with fresh scallions and sesame seeds. Enjoy immediately.

Nutrition

• Serving Size: 4 meatballs
• Calories: 246 kcal
• Total Fat: 10.5 g
• Saturated Fat: 3 g
• Cholesterol: 132.5 mg
• Sodium: 856.5 mg
• Total Carbohydrate: 12 g
• Dietary Fiber: 0.5 g
• Total Sugars: 4 g
• Protein: 26.5 g