Apricot Chicken Meatballs
Ingredients
Meatballs:
1 1/2 lbs. lean ground chicken
1/2 cup dry unseasoned bread crumbs
1/4 cup finely minced green onions (w/ white parts)
2 tbsp hoisin sauce
1 egg
2 tsp minced garlic
1 tsp grated fresh gingerroot
1 tsp dark sesame oil
1/2 tsp each sea salt & fresh ground black pepper
Glaze:
1 cup no sugar-added apricot jam
1/4 cup reduced– sodium soy sauce
1 tbsp fresh squeezed lime juice
1 tbsp Sriracha hot sauce
2 tsp minced garlic
2 tsp grated fresh gingerroot
1/2 tsp dark sesame oil
Optional garnish: green onions and toasted sesame seeds
Instructions:
Preheat oven to 400F. In a large bowl using your hands combine Meatball ingredients. Form mixture into bite-sized meatballs. Wet hands to prevent sticking. Place on non-stick baking sheet and bake for 15-18 mins until cooked through. Stir halfway to brown sides.
In a deep non-stick skillet whisk together Glaze ingredients and cook over med-high heat until hot and bubbly and jam melts. Add cooked meatballs and gently mix until coated. Garnish with onions and sesame seeds if desired. Serve hot & enjoy! Yields approx 40 meatballs.
This recipe will be served this month!
Submitted by Barb Larkin – Café Break Cook
(Adapted from Greta Podleski’s Yum & Yummer cookbook)
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