Sweet and Spicy Chicken Meatballs

Amarante

Tue, May 03 2022, 7:28 pm

This was easy - not very authentic but good if you like Asian flavors. I served over brown rice with a salad on the side but as the notes indicate it can make a fun party dish served as an hors d'oeuvres with a toothpick.

Since the meatballs are simmered in the sauce to finish you can't really bake them

Sweet and Spicy Chicken Meatballs

Excerpt From: Holly Erickson - The Modern Proper

Serves 4
Prep Time: 10 Minutes
Cook Time: 25 Minutes to 35 Minutes
Dairy-Free
Kid-Friendly

A double dose of garlic and fresh green onions gives these chicken meatballs plenty of punch, while a little chili sauce brings a hint of heat. Their sweetness comes from the slightly sticky sauce they cook in, and it’s a great foil for that chili kick. While these meatballs can easily be dinner—serve them over rice and call it a day—we love them as party food, too. Pop them on a platter with some toothpicks for stabbing and a little bowl of whatever’s left of the sauce on the side for dipping.

MEATBALLS

1 pound ground chicken
⅔ cup panko breadcrumbs
3 green onions, white and green parts, finely chopped (about ¼ cup), plus more for serving
1 large egg
2 teaspoons chili garlic sauce
1 teaspoon toasted sesame oil
1 teaspoon kosher salt
½ teaspoon garlic powder
2 tablespoons vegetable oil
Sesame seeds, for serving

SAUCE

1 cup packed light brown sugar
1 tablespoon chili garlic sauce
¼ cup soy sauce or tamari
2 tablespoons rice vinegar
2 teaspoons toasted sesame oil
1½ tablespoons cornstarch

1. Make the meatballs. In a medium bowl, combine the chicken, panko, green onions, egg, chili garlic sauce, sesame oil, salt, and garlic powder. Mix well, then with wet hands, form golf ball–size meatballs (about 2 tablespoons each) and place on a plate. You should have about 16 meatballs.

2. Heat the vegetable oil in a large skillet over medium heat. Once the oil is glistening, add the meatballs in a single layer. Cook, undisturbed, until the meatballs are just browned on the bottom, about 3 minutes. Turn them carefully and cook to brown the opposite side, about 3 minutes.

3. Meanwhile, make the sauce. In a medium bowl, whisk together the brown sugar, chili garlic sauce, soy sauce, vinegar, and sesame oil. In a separate small bowl, whisk the cornstarch into 1 cup water until dissolved, then whisk the mixture into the sauce until smooth.

4. Once the meatballs are browned, pour the sauce into the pan to cover them. Bring the sauce to a simmer, stir to incorporate and coat the meatballs, 1 to 2 minutes. Then cover the pan and cook until the meatballs are cooked through, 8 to 10 minutes.

5. Using a slotted spoon, transfer the meatballs to a serving platter. Sprinkle them with sesame seeds and more green onions. Pour the sauce into a small bowl and serve alongside the meatballs.