These utterly delicious meatballs are new to our dinner rotation, but they are absolutely here to stay. I really thought that Greek Chicken Meatballs were the be-all and end-all of chicken meatballs, but Asian-Style Chicken Meatballs definitely give them a run for their money.
Once upon a time a couple of weeks ago, I had a package of ground chicken in the fridge that I needed to cook. I was rooting around in the fridge for ideas, and I found cooked jasmine rice and some steamed broccoli. That sounded pretty much like an Asian take-out dupe waiting to happen, but how did the ground chicken fit in? Orange Ground Chicken wouldn’t work because I didn’t have any oranges. And we’d had Greek Chicken Meatballs fairly recently. I decided something gingery and spicy was the answer and got to work.
I added this and that to the ground chicken–it really doesn’t taste like much on its own–and formed it into meatballs. I started pan frying them and improvised a basic stir-fry sauce in a jar. Shortly after I’d shaken the sauce and added it and the meatballs back to the skillet, I got a text.
Princess Persnickety, darling child that she is, still lives at home, though not for long. She’s gainfully employed at our local hospital and sometimes works nights. The text was from her, she was just waking up down the hall, and here’s what it said: “WHAT is that yummy chicken smell I just woke up to?????”
They did smell terrific, and they were yummy. REALLY YUMMY. We ate them that night, enjoyed the leftovers the next day, and that, folks, is how Asian-Style Chicken Meatballs landed in our forever rotation list.
Now go cook! Love!
Asian Chicken Meatballs
Ingredients
Meatballs:
- 1 lb. ground chicken
- 1 egg
- 1 cup panko
- 3 cloves garlic, minced
- 1½ T. fish sauce
- 1 T. dried basil
- 2 t. brown sugar
- 2 t. onion powder
- 2 t. powdered ginger
- 1½ t. sriracha
- 2 T. oil
Sauce:
- ½ cup water
- ¼ cup rice vinegar
- 1 small lime, zest and juice
- 1 T. soy sauce
- 1 T. fish sauce
- 1 T. brown sugar
- 1 t. corn starch
- sriracha to taste, optional
Instructions
- Add all meatball ingredients except oil to a bowl. Combine thoroughly without overworking the meat. With wet hands, roll into 1" meatballs. You'll get 24 or so.
- Heat the oil in a skillet over medium heat. Brown the meatballs on all sides. Remove from the skillet and set aside. Turn the heat to low.
- Meanwhile, whisk together the sauce ingredients--or add to a jar and shake to combine. When the meatballs are browned and out of the skillet, add the sauce to the pan. Add the meatballs back to the pan. Cook slowly while the sauce thickens, turning the meatballs to coat in sauce.
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