HOISIN GLAZED CHICKEN MEATBALLS

INGREDIENTS

1 pound ground chicken breast

1 inch fresh ginger, grated (about 1 tablespoon)

3 cloves garlic, grated

3 scallions, white and light green part, finely chopped (keep the dark greens for garnishing)

2 tablespoons fresh cilantro, minced

2 tablespoons low sodium soy sauce

1 egg

1/2 cup whole wheat panko bread crumbs

salt and pepper

GARNISH:

sesame seeds

scallion

sauce

1/3 cup hoisin

1/4 cup organic ketchup (*less sugar in organic but regular would fine fine as well)

1/2 cup water

1 teaspoon sriracha (optional for spice)

directions

Preheat oven to 400F.

In a large bowl, combine chicken, ginger, garlic, scallion, cilantro, soy sauce, egg, panko and season with salt and pepper. Roll the meatballs into small or medium balls and arrange them on an aluminum foil line sheet tray. *If the meatball mixture is sticky, dip your fingers in a little bit of water. This will make the meatballs easier to form.

Place the meatballs into the oven and bake for 12-15 minutes, depending on the size.

While the meatballs are baking, add all the sauce ingredients to a skillet. Bring the sauce to a simmer and let it reduce slightly. Once the meatballs are done baking, add them to the sauce and toss to coat.

Garnish with sesame seeds and chopped scallion.