A quick and easy weeknight dinner that brings a little variety to the ordinary meatball.  You could use turkey if you prefer it to the chicken as a substitute.  I served these meatballs with steamed sushi rice and some roasted broccoli and drizzled the whole dish with the the soy glaze.  The meatballs can be prepped ahead and then baked before serving or even baked ahead as well.

Serves 4

Ingredients:

for chicken meatballs:

  • 1 lb ground chicken
  • 3 scallions finely chopped
  • 1/2 cup finely chopped red pepper
  • 2 garlic cloves, minced
  • 1 tablespoon minced ginger
  • 1 tablespoon sesame oil
  • 1 egg, lightly beaten
  • 2 teaspoons dijon mustard
  • 1 tablespoon mayonaise
  • 1 tablespoon soy sauce
  • freshly cracked pepper to taste
  • 1/4-1/2 cup panko
  • thinly sliced scallion for garnish
  • black sesame seeds for garnish

for soy glaze:

  • 1/2 cup soy sauce
  • 1/2 cup mirin
  • 3/4 cup brown sugar
  • 2 tablespoons rice vinegar
  • 1 tablespoon chili garlic paste (adjust for heat preference)
  • 3 teaspoons minced ginger
  • 1 tablespoon cornstarch

Directions:

for meatballs:

Preheat oven to 425. In  a small skillet, heat a tablespoon of sesame oil to medium-low heat.  Add chopped scallion, ginger, garlic and red pepper to skillet and sauté for several minutes until tender and fragrant.  Remove from heat and allow to cool slightly.  In a small bowl whisk egg, mayonnaise, soy, mustard and pepper.  Place ground chicken in mixing bowl and add egg combination and sautéed vegetables to the bowl and mix well with your hands to incorporate.  Add 1/4 cup panko and form meatballs by rolling a couple of tablespoons  of chicken in the palm of your hand, adding additional panko if meatballs are too loose to hold together.  Place formed meatballs on a parchment lined baking sheet and bake in oven for 25-30 minutes or until internal temperature reaches 160 degrees.

for glaze:  While meatballs are baking, combine all ingredients for glaze in a small saucepan, except for cornstarch.  Heat the mixture on low until sugar has dissolved and bring allow mixture to simmer for a few minutes.  Whisk in cornstarch and bring to a simmer again for several minutes until sauce thickens.

Serve meatballs with steamed rice and roasted broccoli.  Spoon sauce over meatballs, rice and veggies, garnish with scallions and sesame seeds and enjoy!