Asian Meatballs

I like to change the same old thing occasionally, so when preparing to make meatballs for an appetizer, I did not want to make the same sweet and sour or those with a cream base. Our family has been enjoying some wonderful homemade spring rolls lately {for the past year I would say}. This inspired the change to the appetizer~ why not an Asian meatball made with ground chicken and other things used to fill won-tons or spring rolls.

For this new favorite appetizer, I needed lots of fresh cilantro. So I headed to the Asian market where one can find the freshest and least expensive herbs around here. While there I picked up sauces that are usually our choices for spring rolls~ plum sauce and hoison sauce. The plum sauce is more like a duck or sweet and sour sauce. I highly recommend the Lee Kum Kee brand.


These were really easy to put together and even easier to cook, no browning involved. The ground chicken has a very soft and sticky consistency that would easily break apart in browning. Just prepare a cookie sheet with a thin layer of oil {sesame would be a great choice or just use a cooking spray}. Then let them cook in the oven. When done, garnish with scallions and sesame seeds if desired.



Asian Meatballs
2 lbs ground chicken
1 bunch cilantro, washed and dried
2/3 c bread crumbs
1/4 c soy sauce {recommend low sodium}
4 chives chopped {about 2 tbsp}
2 cloves garlic minced
2 tsp sesame oil
1/2 tsp ground ginger

Chop off the stems of the cilantro. Just cut off about where the leafy parts end. Discard. Place all ingredients in a bowl and mix. Shape into meatballs, about 30 tablespoons full of mixture.

Place meatballs on prepared cookie sheet. Cook in oven for 20 minutes on 375, turning once. Serve with dipping sauces. If you like to make a meal of these {and they are so good, you may want to}, serve with rice and orange slices.