Basil Chicken Meatballs with Ponzu Sauce Source: Cooking Light Course: Appetizers Cuisine: Asian Food Group: Poultry Serves: 6 |
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Ingredients
| Meatballs: |
| 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 |
| Cooking Spray |
| Sauce: |
| 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 |
Instructions
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. |
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