Asian Style Meatballs

When Alex and I were dating, I went to a restaurant we were thinking about as a caterer, for lunch with his mother in Stillwater. I ordered an asian salad that had a skewer of glazed pork meatballs on top. They were so delicious! The flavor was that of a potsticker, but better because of the glaze.

With a pound of ground chicken in the freezer I decided to try and recreate the flavor of that delicious meal. I mixed asian flavors into the meatballs and added a few plain breadcrumbs as a binder. The end product was really quite good. We had them over white rice with a little steamed broccoli on the side.

While I don't know if I would make them the same again, I am already thinking about how I could make them better!

Asian Style Meatballs

1 pound ground chicken
2 scallions minced
1/4 C plain breadcrumbs
1/4 C hoisin sauce
3 T soy sauce
1 T minced ginger
1/2 crushed red pepper
Salt and Pepper

Mix all ingredients in a bowl. Form into golf ball sized balls and place on broiler pan. Heat broiler to high and place broiler pan on rack, closer to the bottom. Let cook for 10 minutes, turn meatballs and cook for 5-10 minutes more. Remove from oven, brush with glaze.

Glaze

In a small saucepan combine 3 T hoisin sauce, 2 T soy sauce, 1-2 T cornstarch, 2 T sugar, 1 t ginger, 1/2 C chicken broth, 2 T chile garlic sauce

Heat over low heat and reduce, adding as much cornstarch for a glaze texture. Using a pastry brush, brush meatballs with glaze. Use rest of glaze for pouring over rice.