OHIO CHICKEN MEATBALLS WITH SESAME-GINGER SAUCE

Ohio Chicken Meatballs with Sesame-Ginger Sauce image

Provided by Food Network

Time 50m

Yield 24 meatballs

Number Of Ingredients 18

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1 large egg
2 tablespoons bottled teriyaki glaze
2 tablespoons sweet chili sauce (see Cook's Note)
1 pound ground chicken
1/2 teaspoon ground ginger
Salt and black pepper
2 tablespoons plus 2 teaspoons minced fresh cilantro
2 tablespoons plus 2 teaspoons minced green onion
1 cup panko breadcrumbs
Sesame-Ginger Sauce, for serving, recipe follows
1 1/3 cups sweet chili sauce
1 cup bottled teriyaki glaze
2 tablespoons lime juice
1 tablespoon sesame oil
1/4 teaspoon toasted sesame seeds (see Cook's Note)
1/8 teaspoon granulated garlic
1/8 teaspoon ground ginger
Salt

Steps:

Preheat the oven to 350 degrees F.
Lightly whisk the egg in a medium bowl. Add the teriyaki glaze and sweet chili sauce, and whisk until incorporated.
Place the ground chicken in a large bowl. Add the egg mixture, then sprinkle in the ground ginger, 1/4 teaspoon salt and a pinch of black pepper. Add the cilantro and green onions. Gently mix together by hand to avoid slopping over the side of the bowl. (Using kitchen gloves is more sanitary and less freaky.) Add the breadcrumbs and gently fold in by hand just until thoroughly incorporated; don't overmix (see Cook's Note).
Using a small squeeze-handle scoop (see Cook's Note), scoop out meatballs and place them on a nonstick or parchment-lined baking sheet. Bake they reach an internal temperature of 165 degrees F, about 8 minutes.
Serve with warm Sesame-Ginger Sauce as a party snack, an entree or on a sandwich.
Add the sweet chili sauce, teriyaki glaze, lime juice, sesame oil, sesame seeds, granulated garlic and ground ginger to a bowl; blend with a stick blender until thoroughly combined. Add a pinch of salt. (If you don't have a stick blender, whisk aggressively until the ingredients are well blended.)