Ginger Sesame Chicken Meatballs
These Asian-style meatballs are always a crowd pleaser.
3 Ways To Eat Ginger Sesame Chicken Meatballs
- Serve these ginger sesame chicken meatballs on udon, soba or Shirataki noodles and steamed snowpeas or bok choy tossed in an Asian-inspired sauce (the sauce consists of a couple of spoonfuls each of peanut butter and soy sauce whisked with a spoonful of lime juice or rice vinegar and a drizzle of honey and sesame oil)
- Add the meatballs in a bowl with cooked brown rice, wilted spinach, corn and hot chicken broth ladled overtop
- As a lettuce wrap, rolled in green or red leaf lettuce leaves, along with a spoonful of hoisin sauce
Tasty Modifications
For a bit of tart sweetness, fresh ginger can be replaced with 4 tsp (20 mL) chopped pickled ginger. For added crunch, stir ½ cup (125 mL) drained and finely chopped water chestnuts into the chicken meatball mix.
For added zing, add ½ tsp (2 mL) sriracha sauce, or to your liking.
| Servings | Cook Time |
| 24meatballs | 10 minutes |
| Servings |
| 24meatballs |
| Cook Time |
| 10 minutes |
Ingredients
- 1 egg beaten
- 1/3 cup panko or dried bread crumbs
- 2 green onions thinly sliced
- 2 cloves garlic
- 2 tsp freshly grated ginger
- 2 tsp sesame seeds
- 1 1/2 tsp sesame oil
- 1lb ground chicken
Servings: meatballs
Units:
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Ingredients
Servings: meatballs
Units:
|
Instructions
- In a large bowl, beat egg. Mix in panko, onions, garlic, soy sauce, ginger, sesame seeds and sesame oil. Mix in chicken.
- Roll mixture into 24 (1-inch/2.5 cm) round meatballs. Heat a large non-stick skillet over medium heat; mist lightly with cooking spray.
- In 2 batches, cook meatballs, turning once or twice, until golden brown all over and cooked through, 7 to 10 minutes.
Recipe Notes
Per Serving: 244 calories, 23 g protein, 13 g fat (3 g saturated fat), 8 g carbs, 1 g fibre, 149 mg cholesterol, 327 mg sodium
