asian chicken meatballs

 

These are awesome!  My son could sit and eat the whole pan.

asian chicken meatballs (skinnytaste)

1 pound ground chicken

2 cloves garlic, minced

1 teaspoon fresh ginger, minced

1/4 teaspoon red pepper flakes

1/2 tablespoon soy sauce

1 teaspoon sesame oil

3 scallions, finely chopped

1 large egg

1/3 cup panko

for the sauce

1/4 cup soy sauce

1 teaspoon corn starch

1 tablespoon honey

1 teaspoon garlic chili sauce

1 clove fresh garlic, minced

1 teaspoon fresh ginger

1 teaspoon sesame oil

sesame seeds and fresh green onions for garnish

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

Place all off 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 12-15 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 30-60 seconds, until the sauce thickens.

Turn the heat off immediately and gently toss in the meatballs and coat well, or pour over the top.

Sprinkle with fresh green onions and sesame seeds.