Asian Chicken Meatballs

Ingredients

• 1 pound (450g) ground chicken
• 1 small yellow onion finely diced
• 2 cloves garlic minced
• 2 teaspoons grated fresh ginger
• ½ cup dried breadcrumbs
• 1 large egg
• 1 teaspoon toasted sesame oil
• 1 tablespoon soy sauce
• 2 tablespoons oil for brushing the meatballs

For The Sauce:

• ¼ cup soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon toasted sesame oil
• 1 tablespoon honey or maple syrup
• 1 teaspon sriracha
• 1 teaspoon cornstarch to make a slurry

Optional Garnishes

• sesame seeds
• sliced green onions

Instructions

To Make The Meatballs

1. Preheat the oven to 375°F/190°C, and prepare a quarter size sheet pan with a wire rack (make sure it’s an oven safe one). Or line a baking sheet with parchment paper.
2. In a large bowl, combine all of the meatball ingredients except for the oil. Best to use your hands (I like to use gloves) but you can also use a spatula if you like, and mix everything together until just combined. Do not over mix.
3. Use a medium cookie scoop and scoop meatballs that are about 1 ½ tablespoons directly onto the sheet pan fitted with a wire rack.  Lightly spray with oil, or brush using a pastry brush.
4. Bake for 10-12 minutes.
5. Optionally, for more color, place under the broiler for a minute or two. The meatballs are ready when the internal temperature reaches 165°F/74°C

To Make The Sauce:

1. in a saucepan over medium heat, combine soy sauce, rice vinegar, toasted sesame oil, honey and sriracha. Whisk until it’s heated through.
2. Mix cornstarch with water to make a slurry, and add this to the sauce. Whisk it in and cook until the sauce has thickened, then remove from the heat.
3. In a bowl (or even on the baking pan if you’d like to save dishes!) toss the meatballs with the sauce. Serve, garnished with toasted sesame seeds and sliced green onions if desired.