Ginger Chicken Meatballs
Recipe makes 8 meatballs.
Reprinted from Lunch! Flavorful, Colorful, Powerful Lunch Bowls to Reclaim Your Midday Meal, Copyright © 2018 by Dovetail Press. Text and Recipes by Olivia Mack McCool. Published by Dovetail Press in Brooklyn, New York, a division of Assembly Brands LLC
- 1 tablespoon grapeseed oil
- 1⁄2 pound ground chicken
- 1⁄2 cup panko breadcrumbs
- 1 egg
- 1 teaspoon soy sauce
- 1⁄2 teaspoon toasted sesame oil
- 1 garlic clove, grated or minced
- 1 (1-inch) piece fresh ginger, peeled and grated or minced
- 1⁄2 bunch mint, finely chopped
- 1⁄2 bunch cilantro, finely chopped
- 1⁄2 teaspoon kosher salt
Heat the oven to 425F. Line a rimmed baking sheet with parchment paper, brush the paper with 1 1⁄2 teaspoons of grapeseed oil, and set aside. Combine the chicken, breadcrumbs, egg, soy sauce, sesame oil, garlic, ginger, mint, cilantro, and salt in a large bowl. Using clean hands, mix everything together until evenly blended. Using your hands, form the mixture into eight 1 1⁄2-inch balls and place them, evenly spaced, on the prepared baking sheet.
Drizzle the meatballs with the remaining 1 1⁄2 teaspoons of grapeseed oil and place in the oven. Bake for 12 to16 minutes until an instant-read thermometer placed in the center of the meatballs reads at least 165°F. Remove from the oven and let cool before storing in an airtight container in the refrigerator.