Asian Sesame Ginger Chicken Meatballs
Talk about perfect timing! We’re in the middle March Madness, and there are Golden Knights and Silver Knights Hockey watch parties happening weekly. Here’s a great addition to your game day menu either as a main dish or an appetizer. Like most Elevate Test Kitchen recipes, it’s batchable, easy and healthy. Another bonus to this recipe is you can make a double batch ahead of time and keep in the refrigerator or freezer. Meal prep? Serve 4-6 meatballs with brown rice and a vegetable or green salad for an amazing take-to-work lunch.
INGREDIENTS for the meatballs:
1 lb ground chicken (ground turkey breast will also work!)
½ cup breadcrumbs
4 green onions, finely chopped
2 cloves garlic, minced
1 tsp minced ginger*
1 egg
2 tsp sesame oil
1 TBLSP low sodium soy sauce
14 tsp salt (I omitted that - there’s enough salt in the soy sauce)
INGREDIENTS for the glaze:
1/3 cup soy sauce
1 TBLSP rice vinegar
1 clove garlic, grated or minced
¼ cup honey
1 tsp sesame oil
2 tsp cornstarch + 2 tsp water
DIRECTIONS:
Preheat oven to 425 degrees
Line a baking sheet with tin foil or parchment paper. (If using tinfoil, lightly oil it.)
Thoroughly combine all of the ingredients for the meatballs into a large bowl.
Form the mixture into 24-30 meatballs and arrange on a large baking sheet.
Bake 15-20 minutes or until meatballs are slightly browned on the outside, and cooked through.
While the meatballs are baking, whisk together the glaze ingredients in a small saucepan.
Bring the mixture to a boil, whisking until the sauce begins to thicken. Reduce heat to low and continue to whisk continually until meatballs are ready.
Pour the glaze over the meatballs on the baking sheet and toss to coat.
Serve meatballs as an appetizer or with rice and a vegetable.
