These superquick, juicy little Asian-inspired meatballs from F&W’s Justin Chapple are great wrapped in lettuce cups or served with steamed rice.
Slideshow: More Meatball Recipes
Canola oil, for brushing
1 pound ground chicken, preferably dark meat
1/2 cup plain dry bread crumbs
1/3 cup minced scallions, plus thinly sliced scallions for garnish
3 tablespoons minced peeled fresh ginger
1 large egg
2 garlic cloves, minced
2 teaspoons toasted sesame oil
2 teaspoons soy sauce
1/4 teaspoon kosher salt
Asian chile sauce, for serving
How to Make It
Preheat the oven to 450° and brush a rimmed baking sheet with canola oil. In a large bowl, mix together the rest of the ingredients except the chile sauce. Form the mixture into 1 1/2 -inch balls and arrange on the baking sheet. Brush the meatballs with canola oil and bake for about 13 minutes, until browned and cooked through. Transfer the meatballs to a platter and serve with Asian chile sauce.
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