Basil Chicken Meatballs with Ponzu Sauce
Source: Cooking Light
Food Group: Poultry
|2/3 cup(s) Panko breadcrumbs|
|1/3 cup(s) Flaked sweetened coconut|
|1/4 cup(s) Green onions, chopped|
|1/4 cup(s) Fresh basil, chopped|
|2 tablespoon(s) Sweet chili sauce|
|2 teaspoon(s) Garlic, minced|
|1-1/2 teaspoon(s) Fish sauce (optional)|
|1-1/2 pound(s) Ground chicken|
|2 large Egg whites, lighty beaten|
|1/4 cup(s) Lower sodium soy sauce|
|2 tablespoon(s) Small basil leaves|
|1 tablespoon(s) Green onions, chopped|
|2 tablespoon(s) Fresh orange juice|
|1 tablespoon(s) Fresh lemon juice|
|1-1/2 teaspoon(s) Water|
|1-1/2 teaspoon(s) Mirin (sweet rice wine)|
|Dash crushed red pepper|
1. Preheat oven to 425°.
2. To prepare meatballs, combine first 9 ingredients in a large bowl; shape mixture into 16 (1 1/2-inch) meatballs.
3. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add 8 meatballs to pan, and cook for 6 minutes, browning on all sides. Remove meatballs from pan, and arrange on the rack of a broiler pan coated with cooking spray. Repeat procedure with the remaining 8 meatballs.
4. Bake at 425° for 7 minutes or until done.
5. To prepare the sauce, combine soy sauce, basil leaves, green onions, juices, 1 1/2 teaspoons water, mirin, and red pepper in a small bowl. Serve sauce with meatballs. Garnish with basil leaves and additional chopped green onions, if desired.