ASIAN CHICKEN MEATBALLS

Prep:15minCook:15min

Makes 20 meatballs. Baking these chicken meatballs in the oven makes it convenient to double up for extras. If you like, you can freeze the uncooked meatballs for a speedy meal another time. See Prep & Storage Notes below for details.

Updated at: Sun, 23 Jun 2024 15:39:22 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories218.6 kcal (11%)

Total Fat12.1 g (17%)

Carbs4.9 g (2%)

Sugars0.6 g (1%)

Protein22.4 g (45%)

Sodium625.3 mg (31%)

Fiber0.5 g (2%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1 poundground chicken

¼ cuppanko bread crumbs

1 tablespoonfresh ginger

peeled and minced

2 tablespoonscilantro

chopped

1 ½ tablespoonsfish sauce

or soy sauce

2green onions

minced, white and pale green parts

2cloves garlic

minced

1egg

large, lightly beaten

freshly ground black pepper

to taste

cooking spray

Instructions

Step 1

Combine all ingredients, except cooking spray, in a medium bowl. Gently mix with your hands, just until combined. With damp hands to prevent sticking, shape chicken mixture into 20 walnut-sized balls, and place on a parchment- or foil-lined rimmed baking sheet. Refrigerate while the oven preheats.

Step 2

Arrange rack in upper third of oven. Preheat oven to 425°F.

Step 3

Spray meatballs with cooking spray. Bake 12-15 minutes, turning halfway through, or until done (meatballs register 165°F on an instant-read thermometer).

Storage

Step 4

Refrigerate cooked meatballs up to 4 days, or freeze them up to 2 months. Gently reheat in the microwave or in a covered pan over medium heat, with a little stock to prevent the meatballs from drying out. Freeze uncooked meatballs in a single layer on a parchment-lined baking sheet. Once frozen, store in a heavy-duty zip-top bag. Bake 20-30 minutes, or until the internal temperature is 160°F (for beef, lamb or pork) or 165°F (for turkey).