Basil Chicken Meatballs with Ponzu Sauce
by Gina Jantzen

URL Source:
Source: Cooking Light
Course: Appetizers
Cuisine: Asian
Food Group: Poultry
Serves: 6


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
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.