Asian Chicken Meatballs

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  Ground Chicken(454g)

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

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  Bread Crumbs, Panko, Dry(80g)
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  Egg, Whole, Large
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  Green Onion (Scallion)
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  Cilantro, Fresh(30g)
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  Ginger, Fresh Root(10g)
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  Garlic(10g)
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  Soy Sauce, Low Sodium(15g)
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  Sesame Oil, Toasted(10g)
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  Sriracha sauce(5g)
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  Vegetable oil(30g)
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  Sesame seeds
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  ⅔ cup water
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  Soy Sauce, Low Sodium(80g)
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  Peanut Butter, Smooth(60g)
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  Honey(45g)
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  Vinegar, Rice(15g)
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  Garlic
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  Ginger, Fresh Root(5g)
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  Sriracha sauce(5g)
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  Sesame Oil, Toasted(5g)

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 to combine using 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, 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. Set aside to cool.
5. 5Transfer the cooked meatballs to a shallow dish and pour the cooled sauce over them, gently tossing to coat evenly.
6. 6Divide the meatballs and sauce evenly into 4 airtight containers while still warm. Refrigerate for up to 4 days.
7. 7To serve, reheat in a skillet over medium heat for 3–4 minutes or in the microwave until heated through. Top with sesame seeds, green onions, and cilantro. Serve over rice or with vegetables of choice.