Categories: Appetizers, Chicken
Ingredients
- Meatballs
- 1 tablespoon vegetable oil
- 2 garlic cloves, minced
- 1 onion, finely chopped
- 1 tablespoon dried fines herbes
- 1/2 teaspoon salt
- 1/2 teaspoon fresh ground black pepper
- 2 eggs
- 2 lbs lean ground chicken or 2 lbs ground turkey
- 1/2 cup fine dry breadcrumb
- 1/2 cup freshly grated parmesan cheese
- Sauce:
- 3/4 cup plum sauce
- 2 tablespoons soy sauce
- 1 tablespoon minced gingerroot
- 1 tablespoon Dijon mustard
- 1 green onion, sliced
Directions
- Preheat oven to 375°.
- Line rimmed baking sheets with parchment paper.
- In a medium nonstick skillet, heat oil over medium heat.
- Add garlic, onion, fines herbes, salt and pepper.
- Cook, stirring often, for 5 minutes or until softened; let cool slightly.
- In a bowl, whisk the eggs with a fork.
- Add in onion mixture, chicken, bread crumbs, and Parmesan; mix gently until evenly combined.
- Using wet hands, form chicken mixture into 1-inch meatballs.
- Place 1 1/2 inches apart on prepared baking sheets.
- Bake for 15-20 minutes or until meatballs are lightly browned and no longer pink inside.
- *You will use 36 meatballs for this recipe; you may freeze remainder by placing meatballs in a single layer on trays; flash freeze; when frozen, transfer to airtight containers; will keep for 1 month.
- Sauce: in a medium saucepan, combine 2 tablespoons water, plum sauce, soy sauce, ginger, and mustard.
- Add meatballs and stir to coat with sauce.
- Cover and simmer over medium heat, stirring often, for 15 minutes or until piping hot and meatballs are heated through.
- Transfer to warmed serving dish and sprinkle with green onions.