Recipe courtesy of Anne Burrell

Asian-Style Chicken Meatballs

  • Level: Easy
  • Total: 35 min
  • Active: 35 min
  • Yield: 2 to 3 servings
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Ingredients

1/4 cup sambal oelek

2 tablespoons soy sauce, plus more if needed 

2 teaspoons grated fresh ginger

8 ounces ground chicken 

4 ounces canned water chestnuts, coarsely chopped 

2 cloves garlic, smashed and finely chopped 

2 scallions, whites thinly sliced

1/2 bunch fresh cilantro, leaves finely chopped 

Kosher salt 

1 cup roasted peanuts, coarsely chopped 

2 tablespoons mayonnaise 

Directions

  1. Preheat the oven to 375 degrees F.
  2. In a large mixing bowl, combine 2 tablespoons of the sambal, the soy sauce, ginger, chicken, water chestnuts, garlic, scallions, cilantro and 2 tablespoons water (this will keep the meatballs really moist!). Use your hands to squish the mixture together until combined.
  3. Form a little tester patty and then cook and taste to make sure the chicken is really delicious. If the seasoning isn't just right, add a little more soy sauce or a sprinky-dink of salt. When you're confident the meatball mix is perfectly seasoned, form the meatballs.
  4. Roll the meatballs in the peanuts, and place on a small baking sheet. Roast until meatballs are cooked through, 12 minutes.
  5. In a small bowl, add the mayonnaise and the remaining 2 tablespoons sambal. Stir to combine and refrigerate until ready to serve.
  6. Serve the meatballs hot with the chili-mayonnaise.

Cook’s Note

Also Pictured: Hoisin-Glazed Bacon Bao Buns with Sauteed Mushrooms and Pickled Vegetables Pork and Shrimp Gyoza Red Curry-Lime Chicken Wings

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