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Asian Chicken Meatballs

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1 lb Ground Chicken
3 Tbsp Low Sodium Soy Sauce
3 Tbsp Panko Breadcrumbs
3 Garlic Cloves, minced
1 Tbsp Fresh Ginger, grated
2 Green Onions, sliced
Glaze Ingredients
3 Tbsp Honey
1 Tbsp Sesame Oil
2 Tbsp Low Sodium Soy Sauce
2 Tbsp Sriracha
3 Garlic Cloves, minced
1 Tbsp Fresh Ginger, grated
2 Tsp Cornstarch
  1. Prepare the glaze. Add all ingredients to a large mixing bowl and whisk to combine. Set aside.
  2. Prepare the meatballs. Add all ingredients to a large mixing bowl and use your hands to combine.
  3. Use a Tbsp size cookie scoop to scoop out meatballs and place on a piece of wax paper. Repeat until all the mixture has been used.
  4. Heat oil in a large skillet over medium heat. Add the meatballs and cook until cooked through, rotating every so often to brown all sides. This should take about 10-12 minutes.
  5. Reduce the heat to low. Pour the glaze over the meatballs and toss to coat. Continue to heat the meatballs and stir to warm the glaze for about 3-4 minutes.
  6. Remove the meatballs to a serving platter and garnish with sesame seeds.
  7. Serve immediately with a side of rice or steamed vegetables. Enjoy!
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