As a parent, there are basically three things I am constantly doing: buying new shoes, picking up toys from the floor, and looking for new dinner ideas that my kids will actually eat (something other than mac & cheese or chicken fingers).
My latest discovery: meatballs. It turns out my daughters love meatballs, especially when they are a little sweet. I’ve been making Jewish sweet and sour meatballs for them every few weeks, but I recently decided to get inspiration from one of their other favorite food groups: dumplings.
These meatballs are BAKED and made with chicken and/or turkey, so they are a smidge more healthful. It also means you won’t be standing over a hot stove frying up anything. Summer is short: enjoy it while it lasts!
Asian-Inspired Chicken Meatballs
Yield: 6-8 servings
For the meatballs:
• 2 lbs ground chicken or turkey (or a combination of both)
• 1 egg, beaten
• 1 cup panko bread crumbs
• 2 Tbsp low sodium soy sauce
• 3 tsp sesame oil
• 1 Tbsp minced garlic
• 1 Tbsp minced ginger
• 2 Tbsp chopped scallions
For the sauce:
• 1/2 cup low sodium soy sauce
• 1/3 cup brown sugar
• 1/4 cup water
• 1 Tbsp rice wine vinegar
• pinch red pepper flakes or 1 tsp Asian-style hot sauce (optional)
Preheat oven to 400 degrees. Line two baking sheets with foil and cooking spray.
Combine soy sauce, sesame oil, garlic, ginger, and scallions in a bowl. Add egg and mix.
Add meat and panko; mix with hands until thoroughly combined.
Fill a small bowl with ice water to dip your hands in between rolling. Roll mixture into 20-30 meatballs (depending on your preferred size).
Place meatballs on baking sheet.
Bake for 15 minutes. Using tongs, turn meatballs over to brown on other side and bake for another 10 minutes.
Remove from oven and allow to cool.
To make the sauce: combine ingredients in a small saucepan. Cook over medium-high heat for 5-7 minutes until sauce has reduced and thickened slightly.
Combine sauce with meatballs. Top with additional scallions if desired.