Ingredients

The following ingredients have 4 Servings
  • 1 egg
  • ½ cup plain Panko breadcrumbs ((or regular))
  • 4 green onions ((thinly sliced))
  • 1 tablespoon minced fresh ginger ((see notes))
  • 1 clove garlic ((minced))
  • 1 tablespoon soy sauce ((low sodium or gluten-free if preferred))
  • ¼ teaspoon black pepper
  • 1½ tablespoons canola oil ((or other neutral tasting oil))
  • 1 teaspoon toasted sesame oil
  • 1 pound ground chicken ((or turkey))
  • ¼ cup soy sauce
  • 1 teaspoon cornstarch
  • 2 tablespoons honey
  • 1 teaspoon toasted sesame oil
  • 1 tablespoon rice vinegar
  • 1 teaspoon sriracha ((or chili garlic sauce, optional))

Instruction

  • Preheat your oven to 400 degrees F and line a rimmed baking sheet with parchment paper (for easy clean-up - you can grease it if you prefer).
  • In a large bowl, mix together the egg, breadcrumbs (½ cup), sliced green onions (4), minced fresh ginger (1 tablespoon), minced fresh garlic (1 clove), soy sauce (1 tablespoon), black pepper (¼ teaspoon), canola oil (1½ tablespoons), and toasted sesame oil (1 teaspoon).
  • Add the ground chicken to the bowl and mix together well (hands work best here, but a spoon can also be used).
  • Scoop the meatball mixture onto the prepared baking sheet, forming 1½ inch balls. Bake at 400 degrees F for about 20 minutes, or until the internal temperature of the meatballs reach 165 degrees F (see notes).
  • While the meatballs bake, make the sauce. Whisk together the soy sauce (1/4 cup) with the cornstarch (1 teaspoon) in a medium pot. Add the remaining sauce ingredients (2 tablespoons honey, 1 teaspoon sesame oil, 1 tablespoon rice vinegar, and 1 teaspoon sriracha). Heat over medium heat, whisking often, until thickened (2-4 minutes).
  • Gently toss the cooked meatballs with the sauce directly in the pot or in another bowl. Serve, garnished with extra green onions and sesame seeds, if desired.