 |
Prep Time: 20 Minutes Cook Time: 12 Minutes |
Ready In: 32 Minutes Servings: 6 |
|
Inspiration from Cooking Light. If you're not wild about basil, substitute fresh cilantro. Ingredients:
1/2 cup panko breadcrumbs |
2 tablespoons finely chopped green onions |
2 tablespoons finely chopped basil (thai basil works wonderfully) |
2 teaspoons sriracha asian hot chili sauce |
2 teaspoons minced fresh ginger |
2 teaspoons minced garlic |
1 1/2 teaspoons fish sauce |
1 lb ground turkey or 1 lb ground chicken |
2 egg whites |
2 teaspoons oil, for brushing |
1/4 cup soy sauce |
2 teaspoons fish sauce |
2 teaspoons sugar |
3 garlic cloves, minced |
2 tablespoons grated fresh ginger |
1 tablespoon minced scallion |
2 teaspoons sriracha asian hot chili sauce |
2 teaspoons cornstarch |
Directions:
1. Make the sauce: Whisk all sauce ingredients in a small saucepan. Bring to a boil, then reduce heat and simmer for about 2-3 minutes, until thick enough to coat the back of a spoon. Set aside.
2. Make the meatballs: Preheat the oven to 350 degrees F. In a large bowl, mix all ingredients except for the oil with your hands. Roll the mixture into balls roughly 1” in diameter. Place them on a baking sheet coated with nonstick cooking spray, brush the tops with the oil, and bake them for 12 minutes or until cooked through.
3. Serve the meatballs with sauce and additional chopped basil and green onion, if desired.
|
|