Recipe courtesy of Anne Burrell
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Asian-Style Chicken Meatballs
Total:
35 min
Active:
35 min
Yield:
2 to 3 servings
Level:
Easy
Total:
35 min
Active:
35 min
Yield:
2 to 3 servings
Level:
Easy

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

Preheat the oven to 375 degrees F.

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.

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.

Roll the meatballs in the peanuts, and place on a small baking sheet. Roast until meatballs are cooked through, 12 minutes.

In a small bowl, add the mayonnaise and the remaining 2 tablespoons sambal. Stir to combine and refrigerate until ready to serve.

Serve the meatballs hot with the chili-mayonnaise.

Cook's Note

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