Categories: Appetizers, Chicken

Ingredients

• Meatballs
• 1 tablespoon vegetable oil
• 2 garlic cloves, minced
• 1 onion, finely chopped
• 1 tablespoon dried fines herbes
• 1/2 teaspoon salt
• 1/2 teaspoon fresh ground black pepper
• 2 eggs
• 2 lbs lean ground chicken or 2 lbs ground turkey
• 1/2 cup fine dry breadcrumb
• 1/2 cup freshly grated parmesan cheese
• Sauce:
• 3/4 cup plum sauce
• 2 tablespoons soy sauce
• 1 tablespoon minced gingerroot
• 1 tablespoon Dijon mustard
• 1 green onion, sliced

Directions

1. Preheat oven to 375°.
2. Line rimmed baking sheets with parchment paper.
3. In a medium nonstick skillet, heat oil over medium heat.
4. Add garlic, onion, fines herbes, salt and pepper.
5. Cook, stirring often, for 5 minutes or until softened; let cool slightly.
6. In a bowl, whisk the eggs with a fork.
7. Add in onion mixture, chicken, bread crumbs, and Parmesan; mix gently until evenly combined.
8. Using wet hands, form chicken mixture into 1-inch meatballs.
9. Place 1 1/2 inches apart on prepared baking sheets.
10. Bake for 15-20 minutes or until meatballs are lightly browned and no longer pink inside.
11. *You will use 36 meatballs for this recipe; you may freeze remainder by placing meatballs in a single layer on trays; flash freeze; when frozen, transfer to airtight containers; will keep for 1 month.
12. Sauce: in a medium saucepan, combine 2 tablespoons water, plum sauce, soy sauce, ginger, and mustard.
13. Add meatballs and stir to coat with sauce.
14. Cover and simmer over medium heat, stirring often, for 15 minutes or until piping hot and meatballs are heated through.
15. Transfer to warmed serving dish and sprinkle with green onions.

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