Super Bowl Panko Crusted Chicken Meatballs with Blood Orange Chili Garlic Sauce

Ingredients for Chicken Meatballs:

1 lb. of ground chicken
½ yellow onion minced
1 tsp of garlic minced
1 tsp of fresh ginger minced
1 tbsp. of sesame oil
1 tbsp. of soy sauce
1 ½ cups of Japanese Panko bread crumbs

Ingredients for Sauce:

Juice from two Blood Oranges (Navel Oranges are ok also)
1 cup of peach preserves
1 tsp. freeze-dried lemongrass
1 tsp. chili garlic sauce
¼ cup of brown sugar
1 tbsp. of sweet cooking rice seasonings

Directions:

1. Preheat oven to 375 degrees.
2. In a saucepan sauté onions, ginger and garlic with sesame oil over medium heat until onions are cooked about 10 minutes.
3. In a bowl combine ground chicken, ½ cup of bread crumbs, onions, ginger, soy sauce, mix well.
4. Spray a cookie sheet with nonstick spray.
5. Put one cup of bread crumbs in a bowl.
6. Using a tsp. take chicken mixture and roll into Panko bread crumbs.
7. Put chicken meatball on cookie sheet, bake for 10 minutes.
8. Remove from oven set aside.
9. In a saucepan, add all sauce ingredients. Cook over medium heat for 10 minutes.
10. Serve sauce with chicken meatballs. Approximately 25 chicken meatballs.

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