Spicy Asian Meatballs
Ingredients
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.
Recipe
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.