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Peanut Butter & Jelly Chicken Meatballs

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1 lb Ground Chicken
1 Batch Peanut Sauce, see ingredient list below
1 Egg
1 1/2 Cups Panko Breadcrumbs, divided
1/2 Tsp Salt
1 Heaping Tbsp Brown Sugar
  1. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
  2. Make the peanut sauce (see ingredient list below). Add the peanut butter, soy sauce, ginger, brown sugar, lime juice, garlic, and pineapple juice to a saucepan. Heat over medium-low heat, stirring often, until the peanut butter has melted and is combined with the other ingredients. Remove from the heat and cover to keep warm.
  3. Make the chicken meatballs. Add the chicken, egg, ½ cup of breadcrumbs, 1/3 cup of the peanut sauce, salt, and brown sugar to a large mixing bowl. Mix until fully incorporated.
  4. Pour the remaining cup of breadcrumbs in a separate bowl.
  5. Use a small cookie scoop to portion out meatballs. Drop the meatballs, one at a time, in the breadcrumbs and roll around to coat. Place on the lined baking sheet and repeat until all meatballs have been coated.
  6. Bake for 15-18 minutes. The breadcrumbs will be lightly toasted.
  7. Make the raspberry dipping sauce (see ingredient list below). Add the jelly and water to a small saucepan. Heat over medium-low heat and stir until the jelly has turned to liquid. Remove from the heat and cover to keep warm.
  8. Once the meatballs are fully cooked, transfer to a serving plate and serve warm with the peanut sauce and raspberry sauce on the side for dipping.
  9. Makes approximately 20 meatballs.
Peanut Sauce
1/2 Cup Creamy Peanut Butter
1/4 Cup Soy Sauce
1 1/2 Tbsp Fresh Ginger, grated
1 1/2 Heaping Tbsp Brown Sugar
2 Tbsp Fresh Lime Juice
2 Tsp Garlic, minced
1/2 Cup Pineapple Juice
Raspberry Sauce
3/4 Cup Raspberry Jelly
2 1/2 Tbsp Water
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