TERIYAKI GINGER CHICKEN CUE BALL BITES

Teriyaki Ginger Chicken Cue Ball Bites image

Provided by Jeanette Nelson @nelsonjs2

Number Of Ingredients 11

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1 can(s) golden layers honey butter refrigerated biscuits 12 oz (10 ct)
10 - teriyaki ginger chicken meatballs or your favorite asian meatball ( prefer al fresco brand)
1/2 cup(s) finely chopped red bell pepper
1/3 cup(s) finely chopped green scallions
- non-stick cooking spray
1/4 cup(s) black sesame seeds
- sweet chili-lime dipping sauce:
1/2 cup(s) sweet chili sauce
2 tablespoon(s) fresh lime juice
2 tablespoon(s) ponzu soy sauce
1/3 cup(s) fresh cilantro, finely chopped

Steps:

Preheat oven to 350 degrees. Separate honey butter refrigerated biscuits into 10 rounds, and flatten into 3-4" circles.
Place a teriyaki ginger Chicken meatball in the center of each biscuit dough circle and equally top with red bell pepper and green scallions. Bring the dough sides up and over the chicken sausage meatball and seal completely. Then roll the biscuit ball around gently with your palms to make a cue ball.
Place the teriyaki ginger chicken cue ball bites on a medium non-stick baking sheet about 2 inches apart. Spray each cue ball with nonstick cooking spray and sprinkle with black sesame seeds.
Place in a 350 degree oven and bake for 15-17 minutes until golden. Remove chicken cue ball bites from oven. Meanwhile to make Sweet Chili-Lime Dipping Sauce: Combine the sweet chili sauce, fresh lime juice, ponzu soy sauce in a small serving bowl. Top sauce with fresh cilantro. Place teriyaki ginger chicken meatballs on serving platter and serve with sweet chili-lime dipping sauce. Enjoy! Serves: 10, prep time: 15 minutes, cooking time: 15 minutes