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Sesame Ginger Chicken Meatballs
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Ingredients:
1 lb Ground Chicken
1/2 Cup Breadcrumbs
3-4 Green Onions, finely chopped, plus more for topping
2 Garlic Cloves, minced
1 1/2 Tsp Fresh Ginger, minced
1 Egg
2 Tsp Sesame Oil
1 Tbsp Soy Sauce
1/2 Tsp Salt
Sesame Seeds, optional, for garnish
Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
In a large mixing bowl, add the ground chicken, breadcrumbs, green onions, garlic, ginger, egg, sesame oil, soy sauce, and salt. Mix until well combined.
Form the mixture into 16 meatballs. Place on the baking sheet, leaving space between each meatball.
Bake for 18-20 minutes or slightly browned on the bottom and cooked through.
While the meatballs are baking, make the glaze (see ingredient list below). Add the soy sauce, rice vinegar, garlic, honey, and sesame oil to a saucepan. Add the cornstarch and water to a small bowl. Stir to combine and add to the saucepan with the rest of the ingredients. Whisk to combine.
Heat the saucepan over medium heat. Bring the mixture to a boil, whisking until the sauce begins to thicken. Reduce the heat to low to keep the glaze warm while the meatballs finish baking. Whisk occasionally.
Once done, add the meatballs to a bowl. Pour the glaze over the meatballs and toss to coat.
Serve immediately over a bed of white rice or cilantro lime rice. Garnish with sesame seeds and chopped green onion. Enjoy!
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3-4 Green Onions, finely chopped, plus more for topping
2 Garlic Cloves, minced
1 1/2 Tsp Fresh Ginger, minced
1 Egg
2 Tsp Sesame Oil
1 Tbsp Soy Sauce
1/2 Tsp Salt
Sesame Seeds, optional, for garnish
Meatball Glaze
1/3 Cup Soy Sauce
1 Tbsp Rice WIne Vinegar
2 Garlic Cloves, minced
1/3 Cup Honey
1 Tsp Sesame Oil
2 Tsp Cornstarch
2 Tsp Water
Directions:
Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
In a large mixing bowl, add the ground chicken, breadcrumbs, green onions, garlic, ginger, egg, sesame oil, soy sauce, and salt. Mix until well combined.
Form the mixture into 16 meatballs. Place on the baking sheet, leaving space between each meatball.
Bake for 18-20 minutes or slightly browned on the bottom and cooked through.
While the meatballs are baking, make the glaze (see ingredient list below). Add the soy sauce, rice vinegar, garlic, honey, and sesame oil to a saucepan. Add the cornstarch and water to a small bowl. Stir to combine and add to the saucepan with the rest of the ingredients. Whisk to combine.
Heat the saucepan over medium heat. Bring the mixture to a boil, whisking until the sauce begins to thicken. Reduce the heat to low to keep the glaze warm while the meatballs finish baking. Whisk occasionally.
Once done, add the meatballs to a bowl. Pour the glaze over the meatballs and toss to coat.
Serve immediately over a bed of white rice or cilantro lime rice. Garnish with sesame seeds and chopped green onion. Enjoy!
Meatball Glaze
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