Chicken Meatballs with Orange Sweet ‘n Sour Sauce
Chicken Meatballs with Orange Sweet ‘n Sour Sauce
With football season right around the corner, it’s time to start thinking about what to bring to your first tailgating party. Of course, it’s a fun time to be with friends, anticipating the big game and celebrating the alma mater. At our house, we love to have everything ready before the game and then plate our food in time for kick-off. Even though I’m the hostess, I hate missing a play; you never know when someone’s going to break for a big one. So keep the food easy to serve.
These meatballs are such game winners. Most of us think of beef or ground turkey meatballs, so this twist on the traditional might become your new favorite. You’ll love the sweet ‘n sour sauce that goes with it!
- Chicken Meatballs with Orange Sweet 'n Sour Sauce
- 1/2 cup chopped fresh cilantro
- 1/4 cup chopped red onion
- 1 Tbsp grated peeled fresh ginger
- 4 garlic cloves, minced
- 1/4 cup Japanese Panko crumbs
- 2 Tbsp reduced-sodium soy sauce
- 1 pound lean ground chicken
- 1 large egg, lightly beaten
- 1/4 tsp each sea salt and fresh ground black pepper
- 1 Tbsp dark sesame oil
- 1 cup fresh orange juice
- 1/4 cup ketchup
- 1/4 cup agave nectar
- 1/4 cup reduced-sodium soy sauce
- 2 Tbsp rice vinegar
- 2 Tbsp cornstarch
- Place a foil-lined jelly-roll pan in oven. Preheat oven to 450°.
- Combine cilantro, red onion, ginger and garlic cloves in container of a food processor fitted with a metal blade. Cover and process until finely chopped. Transfer to a medium bowl. Add Panko crumbs, soy sauce, chicken, egg, salt and pepper. Using your hands, mix ingredients until well blended. Cover and chill 30 minutes. Remove from refrigerator and form mixture into 24 (1-inch) diameter meatballs.
- Heat oil in large skillet placed over medium high heat. Add meatballs to skillet and brown on both sides. Arrange meatballs in a single layer on preheated pan. Bake at 450° for 20 minutes or until done.
- For the Orange Sweet 'n Sour Sauce: Combine orange juice, ketchup, agave nectar, soy sauce, vinegar and cornstarch in a small saucepan, stirring with a whisk. Heat mixture over medium high heat; bring to a boil. Reduce heat and simmer, uncovered, for 2-3 minutes or until slightly thickened.
- Serve sauce with meatballs.
Shirley Luke
Recipes look great cannot wait to try them.