Saturday, 22 October 2016

Spicy Ginger Sesame Chicken Meatballs

Meatballs are my go to freezer recipe. I make about four dozen meatballs at a time, put them in a freezer bag, and take them out for easy lunches at work. They reheat so well! These meatballs also have a
sauce to go with them, so if you're planning to put them in the freezer, allow the sauce to cool, then pour over the meatballs and toss inside the freezer bag.

This would also make a great appetizer for a party!

Makes 40 meatballs

Ingredients for meatballs

2 lbs (900g) ground chicken
1 large egg
1/2 cup Panko breadcrumbs
3 garlic cloves, minced
2 tsp ginger, minced
1 tbsp dried parsley
1/4 tsp chili pepper flakes
Black pepper, to taste
1 tsp sesame oil (and more for greasing hands)
Canola spray, for greasing pans

Directions for meatballs

Preheat oven to 425 degrees F. Line two baking sheets with aluminum foil, then coat with canola spray.

In a large mixing bowl, combine all ingredients and mix until uniform. Add a drop of sesame oil onto hands before mixing so ingredients do not stick. Roll into balls, and place evenly spaced onto baking sheets.

Bake for approximately 22 minutes, until lightly browned.

Ingredients for sauce

1/4 cup low sodium soy sauce
1/4 cup honey
2 tsp sesame oil, divided
1/2 tsp sesame seeds
2 garlic cloves, minced
2 tsp ginger, minced
Chili pepper flakes, to taste
1 tbsp Sriracha sauce
1 tsp white vinegar
Black pepper, to taste

Directions for sauce

Combine all ingredients but 1 tsp of sesame oil and minced garlic cloves in a measuring cup. In a small saucepan, heat remaining 1 tsp of sesame oil and garlic, and saute for 1 minute on medium/high heat. Pour sauce mixture into saucepan and bring to a boil, then simmer for 2 to 3 more minutes. Set aside for 2 to 3 minutes to thicken. Pour sauce over meatballs to serve.

Nutrition (per 4 meatballs with sauce)

Calories 248
Fat 9.0g
Saturated fat 2.3g
Carbohydrates 12.6g
Sugars 7.5g
Protein 28.2g

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