Spicy Asian Meatballs

ground chicken 1 lb.

plain panko ½ cup

egg 1

chopped green onion 3 (about ½ cup)

grated garlic 2 tsp. divided

grated ginger 2 tsp. divided

soy sauce 3 Tbsp. divided

salt and pepper

vegetable oil 1 Tbsp.

Swanson’s Spicy Chicken Broth 2 cups

ketchup 1/3 cup

honey 1 Tbsp.

Thoroughly combine chicken, panko, egg, green onions (reserve 2 tablespoons for garnish), 1 tablespoon soy sauce, garlic, and ginger in a bowl. Season with salt and pepper. Shape the chicken mixture firmly into 16 meatballs.

Heat the oil in a 12-inch nonstick skillet over medium-high heat. Add the meatballs and cook until well browned on all sides. (make sure the skillet and oil are hot before adding the meatballs to prevent sticking). Remove and place on oven to table dish. (Not fully cooked at this point) They brown very quickly. Keep warm in 300 degree oven

In same skillet add broth, remaining 2 tablespoons soy sauce, ketchup and honey and bring to a boil. Boil over high heat for 4-6 minutes or until liquid is reduced by 1/3 . Add meatballs to skillet and cook over medium-high heat, stirring frequently, until sauce is glazed and meatballs are cooked through. Serve with hot cooked rice (cook rice in remaining 2 cups spicy broth). Garnish with remaining 2 tablespoons green onions and, if desired, sesame seeds.