ASIAN-STYLE CHICKEN MEATBALLS

Asian-Style Chicken Meatballs image

Provided by Anne Burrell

Time 35m

Yield 2 to 3 servings

Number Of Ingredients 11

1/4 cup sambal oelek
2 tablespoons soy sauce, plus more if needed
2 teaspoons grated fresh ginger
8 ounces ground chicken
4 ounces canned water chestnuts, coarsely chopped
2 cloves garlic, smashed and finely chopped
2 scallions, whites thinly sliced
1/2 bunch fresh cilantro, leaves finely chopped
Kosher salt
1 cup roasted peanuts, coarsely chopped
2 tablespoons mayonnaise

Steps:

Preheat the oven to 375 degrees F.
In a large mixing bowl, combine 2 tablespoons of the sambal, the soy sauce, ginger, chicken, water chestnuts, garlic, scallions, cilantro and 2 tablespoons water (this will keep the meatballs really moist!). Use your hands to squish the mixture together until combined.
Form a little tester patty and then cook and taste to make sure the chicken is really delicious. If the seasoning isn't just right, add a little more soy sauce or a sprinky-dink of salt. When you're confident the meatball mix is perfectly seasoned, form the meatballs.
Roll the meatballs in the peanuts, and place on a small baking sheet. Roast until meatballs are cooked through, 12 minutes.
In a small bowl, add the mayonnaise and the remaining 2 tablespoons sambal. Stir to combine and refrigerate until ready to serve.
Serve the meatballs hot with the chili-mayonnaise.