Sally's Recipe Of The Week: Sweet And Savory Asian Meatballs


Sweet and Savory Asian Meatballs
Serves 4 as a dinner or can be an appetizer.

Who doesn't love a good meatball? These little meatballs can be a meal, just serve on top of rice or grab some toothpicks and they make a great appetizer.

Here is what you need:

1 cup panko bread crumbs

1 Egg

1 TBS Thai red curry paste or you can use green

1 large clove of garlic, minced.

2 tsp minced ginger

1 TBS Fish Sauce

1 pound ground chicken or turkey or beef or pork

Kosher salt, about ½ tsp

4 TBS soy sauce

4 TBS Thai sweet chili sauce

2 TBS rice vinegar

1 tsp crushed red pepper flakes (optional)

 2 TBS Honey

1 cup chicken broth (or you could use vegetable broth or water)

2 tsp cornstarch

Here is what you need to do:

Preheat oven to 425. Line a rimmed baking sheet with foil and brush it with oil or spray with a non-stick spray.

Combine the panko, egg, garlic, ginger, fish sauce and curry paste in a large mixing bowl. Make sure all the ingredients are well incorporated. Add in the ground chicken and season with salt and lightly mix everything together. 

Form the chicken mixture into around 25 balls. The balls should be smaller than a golf ball but bigger than a marble. Remember jawbreakers when you were a kid, about that size!

Bake them for 20 minutes, larger balls take longer, smaller ones less time. Have one as your tester after 20 minutes, that’s what I do. They should be cooked through and light brown.

While the meatballs are cooking, let’s make the sauce. Mix together the soy sauce, chili sauce, rice vinegar, honey , chicken broth and cornstarch. Pour it into a pan or a wok and let it come to a bubble then turn the heat down and let it thicken, stirring it often. Taste the sauce and see if it needs more soy or honey or anything else. When the sauce is to your liking toss in the cooked meatballs and it’s ready! Let's Eat!!