Asian Chicken Meatballs

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  1 lbs Ground Chicken

  Usually near ground turkey in the meat section. Check fat % on label.

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  0.3 cup Bread Crumbs, Panko, Dry
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  1 Egg, Whole, Large(44g)
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  2 Green Onion (Scallion)(30g)
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  2 tbsp Cilantro, Fresh
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  2 tsp Ginger, Fresh Root
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  1 tsp Sriracha sauce
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  2 tbsp Canola oil
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  Sesame seeds
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  0.7 cup ⅔ cup water
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  0.3 cup Soy Sauce, Low Sodium
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  0.3 cup Peanut Butter, Smooth
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  3 tbsp Honey
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  1 tbsp Vinegar, Rice
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  1 Garlic(3g)
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  1 tsp Sesame Oil, Toasted

Instructions

1. 1In a large bowl, combine the ground chicken, panko, eggs, green onions, cilantro, ginger, garlic, soy sauce, sesame oil, and sriracha. Break up the eggs with a fork, then stir gently with your hands—do not overwork the mixture or the meatballs will be tough.
2. 2Scoop the mixture into 1-tablespoon portions and shape into balls 1 to 1½ inches wide, handling the meat as little as possible. You should have 18–20 meatballs total.
3. 3Heat the vegetable oil in a large skillet over medium-high heat for 1 minute until shimmering. Working in batches to avoid crowding, add the meatballs and cook 6–8 minutes, rolling them gently every 1–2 minutes, until golden brown all over and the internal temperature reaches 165°F.
4. 4While the meatballs cook, prepare the sauce: In a medium saucepan, combine the soy sauce, peanut butter, honey, rice vinegar, garlic, ginger, and sriracha. Whisk and heat over medium-high heat for 1–2 minutes, bringing the mixture to a boil. Cook for 30 seconds to 1 minute while whisking constantly until smooth and slightly thickened. Remove from heat and stir in the sesame oil.
5. 5Transfer the cooked meatballs to a shallow dish and pour the warm sauce over them, gently tossing to coat evenly.
6. 6Divide the meatballs and sauce evenly into 4 airtight containers while still warm. Sprinkle sesame seeds and cilantro over each portion. Refrigerate for up to 4 days.