Apricot, sriracha and ginger-glazed meatballs
This unique twist on classic meatballs will be the talk of the town at your holiday party.
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Ingredients
1-1/2 lbs
lean, ground chicken
1/2 cup
dry, unseasoned bread crumbs
1/4 cup
green onions, finely minced
2 tbsp
hoisin sauce
1
egg
2 tsp
minced garlic
1 tsp
fresh ginger root, grated
1 tsp
dark sesame oil
1/2 tsp
sea salt
1/2 tsp
freshly, ground pepper
Glaze
1 cup
no sugar added apricot jam, (such as Smuckers)
1/4 cup
reduced-sodium soy sauce
1 tbsp
freshly squeezed lime juice, hot sauce
1 tbsp
sriracha
2 tsp
minced garlic
2 tsp
grated, fresh ginger
1/2 tsp
dark seasame oil
Instructions
- Finely chopped green onions and toasted sesame seeds for garnish, optional
- In a large bowl, combine ground chicken, bread crumbs, onions, hoisin sauce, egg, garlic, gingerroot, sesame oil, salt and pepper (using your hands works best). Form mixture into bite-sized meatballs, about 1-1/2 inches in diameter. Wetting your hands helps prevent the chicken mixture from sticking to them. (Ground chicken and turkey are kinda sticky!) You should end up with about 40 meatballs.
- Place meatballs on a non-stick baking sheet. Bake at 400°F for 15 to 18 minutes or until cooked through. Stir meatballs once, halfway through cooking time, to brown sides.
- While meatballs are cooking, prepare sauce. In a 10-inch, deep, non-stick skillet, whisk together jam, soy sauce, lime juice, sriracha, garlic, gingerroot and sesame oil. Cook over medium-high heat until mixture is hot and bubbly and jam has melted. Add cooked meatballs and mix gently, ensuring every meatball is coated with sauce. Serve hot.