Asian Chicken Meatballs

Simple. Fast. Tasty. What’s not to like about these Asian Chicken Meatballs? Add ½ cup cooked brown rice and 2 cups steamed or roasted broccoli to each serving, and dinner is done.

This recipe was developed by Kate Sherwood, The Healthy Cook. Have a comment, question, or idea? Email Kate at healthycook@cspinet.org.

Time: 30 minutes
Serves: 4

Ingredients

1 Tbs. peanut or grapeseed oil
1 egg
1 lb. ground chicken breast
4 scallions (3 minced + 1 thinly sliced)
½ red bell pepper, finely chopped
2 cloves garlic, minced
1 Tbs. + 1 Tbs. minced ginger
1 Tbs. + 2 Tbs. reduced-sodium soy sauce
½ cup whole wheat panko bread crumbs
1 tsp. toasted sesame oil
2 tsp. balsamic vinegar
½ tsp. brown sugar
2 Tbs. toasted sesame seeds

Instructions

Preheat the oven to 475° F. Coat a large lined rimmed baking pan with the oil.
In a large bowl, lightly beat the egg. Mix in the chicken, minced scallions, bell pepper, garlic, 1 Tbs. ginger, 1 Tbs. soy sauce, and bread crumbs. Form the mixture into about 20 small meatballs of about 2 Tbs. each and place them on the pan.
Roast the meatballs on the top oven rack until cooked through, 10-12 minutes.
In a small bowl, mix the sliced scallion with the remaining 1 Tbs. ginger and 2 Tbs. soy sauce and the sesame oil, vinegar, and sugar.
Divide the meatballs into four bowls. Top with the sesame seeds. Serve with the sauce.