Asian Chicken Meatballs

🧂 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)

👨‍🍳 Instructions

1. 1

   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.

2. 2

   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.

3. 3

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

4. 4

   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.

5. 5

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

6. 6

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