Asian Chicken Meatballs

Makes 6 servings

Ingredients

  • 1/3 cup whole milk
  • 1 cup Panko bread crumbs
  • 1 teaspoon salt
  • 1/2 cup chopped fresh cilantro
  • 2 minced garlic cloves
  • 2 teaspoons of fresh grated ginger
  • 1 small finely chopped shallot
  • 4 finely chopped green onions
  • zest of one lime
  • 2  eggs, lightly beaten
  • 1 tablespoon soy sauce or tamari
  • 1 teaspoon toasted sesame oil
  • 1 - 3 teaspoons of chili paste (like Sambal)
  • 2 lbs ground chicken
  • Sweet and Sour sauce or orange sauce to glaze
  • toasted sesame seeds, chopped cilantro, and sliced green onions for garnish

Preparation

  1. Put oven rack in middle position and preheat oven to 450°F.
  2. Pour milk over bread crumbs in a large bowl and stir until liquid is absorbed. Add salt, cilantro, garlic, ginger, shallot, green onion, and lime zest. Mix until well combined. 
  3. In a small bowl, whisk together the eggs, soy sauce, sesame oil and chili paste to taste.
  4. Add the ground chicken to the bread crumbs along with the egg mixture and use your hands to combine the ingredients.
  5. The chicken mixture will be very wet, so carefully shape into meatballs and place on a baking sheet lined with foil and coated in nonstick spray or parchment paper.
  6. Bake for 10 minutes then turn the meatballs and bake for 10 more minutes or until center of meatball reaches 165 degrees.
  7. Glaze with sauce and serve garnished with green onion, cilantro and sesame seeds.