Categories: Asian
Ingredients
- 11/2 pounds of boneless chicken breast
- ⅓ cup sliced scallions
- 2 TBS garlic paste (I use Gourmet Gardens)
- Kosher salt & black pepper
- 3 TBS breadcrumbs (optional)
- 1 TBS sesame oil (optional)
- Grapeseed or olive oil
- Sauce
- 1/2 cup ketchup
- 1/2 cup honey
- 3 TBS soy sauce
- 2 TBS garlic paste
- 1/2 TBS chopped ginger
- 1/4 cup brown sugar
- 1 TBS sesame oil
Directions
- Cut chicken breasts into large chunks, place in food processor and pulse 4-5 times until ground.
- Add in scallions, garlic paste, salt, pepper, breadcrumbs and sesame oil and pulse a couple of times until combined.
- Form into balls about 1 inch in diameter.
- Combine the sauce ingredients in a saucepan. Bring to a simmer, whisking often. Remove from heat.
- in a nonstick frying ban, heat a small amount of oil and saute meatballs until browned. Adding additional oil as necessary (start with 1-2 TBS).
- Transfer meatballs to the pan with the sauce, bring to a simmer for a few minutes until meatballs are cooked through.
- Serve over rice and enjoy!