Ginger Sesame Chicken Meatballs Food

OHIO CHICKEN MEATBALLS WITH SESAME-GINGER SAUCE

Steps:

• Preheat the oven to 350 degrees F.
• Lightly whisk the egg in a medium bowl. Add the teriyaki glaze and sweet chili sauce, and whisk until incorporated.
• Place the ground chicken in a large bowl. Add the egg mixture, then sprinkle in the ground ginger, 1/4 teaspoon salt and a pinch of black pepper. Add the cilantro and green onions. Gently mix together by hand to avoid slopping over the side of the bowl. (Using kitchen gloves is more sanitary and less freaky.) Add the breadcrumbs and gently fold in by hand just until thoroughly incorporated; don't overmix (see Cook's Note).
• Using a small squeeze-handle scoop (see Cook's Note), scoop out meatballs and place them on a nonstick or parchment-lined baking sheet. Bake they reach an internal temperature of 165 degrees F, about 8 minutes.
• Serve with warm Sesame-Ginger Sauce as a party snack, an entree or on a sandwich.
• Add the sweet chili sauce, teriyaki glaze, lime juice, sesame oil, sesame seeds, granulated garlic and ground ginger to a bowl; blend with a stick blender until thoroughly combined. Add a pinch of salt. (If you don't have a stick blender, whisk aggressively until the ingredients are well blended.)

SESAME GINGER CHICKEN MEATBALLS. AN AMAZING WEEKNIGHT STAPLE

Steps:

• Let's get cracking with the meatballs. In a large bowl add in all ingredients and mix with your hands. Make sure everything is properly incorporated. Then form into 2 tbsp balls and place on sheet pan.
• Preheat oven to 400. Place a large, lightly oiled frypan over medium high heat. Once hot, place meatballs in pan, moderately spaced out. Sear on each side, then place back on sheet pan. Once all meatballs are seared, place in oven for 10-12 mins.
• We are on a roll here. Next up, let's get going on the sauce. In the same pan you seared the meatballs in, add the white and green onions. You don't want them to brown, so make sure the pan isn't too hot. You want to sweat them down until the white onions are translucent. While onions are sautéing, place the rest of the sauce ingredients in a bowl and mix together. Once onions looks soft, add in the sauce and increase the heat to high. Let it bubble away for 2 minutes.
• Remove meatballs from oven and place in pan with sauce. Coat the meatballs and sprinkle with sesame seeds. I like to serve this with rice and some charred broccolini or bok choy!

SESAME GINGER CHICKEN

Steps:

• In a small bowl, combine the first four ingredients; set aside. Pound the chicken breasts to 1/4-in. thickness. Grill over medium-hot heat, turning and basting frequently with soy sauce mixture, for 8 minutes or until juices run clear. Garnish with onions.

GINGER CHICKEN MEATBALLS

Steps:

• Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper.
• Mix ground chicken, bread crumbs, egg, ginger, minced scallions, soy sauce, sesame oil, garlic, and kosher salt together in a large bowl.
• Form the mixture into 1 1/2-inch balls and arrange on the prepared baking sheet.
• Brush the meatballs with canola oil. Bake in the preheated oven until browned and no longer pink in the center, about 13 minutes. Transfer to a platter.