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Wednesday, June 24

Sesame-ginger chicken meatballs

Oil, canola

Chicken thigh meat, ground
1 pound
Bread crumbs, plain dry
½ cup
Scallions, minced
thinly sliced
1/3 cup +
Ginger, peeled, minced
3 tablespoons
1 large
Garlic, minced
2 cloves
Oil, toasted sesame
2 teaspoons
Soy sauce
2 teaspoons
Salt, kosher
¼ teaspoon
  1. Preheat to 450°F; brush a rimmed baking sheet with the oil.
  2. In a large bowl, combine the ingredients.
  3. Form into 1 1/2-inch balls, and arrange on the baking sheet.
  4. Brush the meatballs with oil, and bake for 13 minutes, until browned and cooked through.
  5. Transfer the meatballs to a platter, and serve with Asian chile sauce; personally, I went with carrot-ginger and avocado-wasabi dipping sauces.
Recipe from Food&

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