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Published December 11, 2012, 11:30 PM

Hungry for More: Asian chicken meatballs

A lot of traditional meals at Christmastime are meatballs, mashed potatoes, gravy and maybe a little lutefisk for those Norwegians. But, before you take out your ground beef, potato masher (or box of instant potatoes, no shame in that) why not try a fun twist to the tradition?

By: Forum staff reports, INFORUM

A lot of traditional meals at Christmastime are meatballs, mashed potatoes, gravy and maybe a little lutefisk for those Norwegians. But, before you take out your ground beef, potato masher (or box of instant potatoes, no shame in that) why not try a fun twist to the tradition?

Host Jim Manney is with Mezzaluna head chef Eric Watson while he shows us how to make some Asian chicken meatballs.

When you mix fresh ground chicken with some chile paste and hoisin sauce, it gives them that zing you would expect from any Asian dish.

Chef Watson also shows us a quick marinated pea pod to pair with your meatballs. Then just put both of them on a skewer, serve plain or over Asian slaw.

Asian Chicken Meatballs

2 pounds raw ground chicken

½ cup hoisin sauce

2 tablespoons chili paste or Asian hot sauce

1 tablespoon ketchup

¼ cup soy sauce

2 teaspoons fish sauce

2 teaspoons lime juice

2 whole eggs

6 egg yolks

Panko bread crumbs as needed

Combine all ingredients except breadcrumbs in a mixing bowl. Slowly add breadcrumbs until desired consistency is achieved. Be careful not to add too much or the finished meatball will be very dry.

Roll meatballs to desired size and place on an oiled baking sheet pan. Bake at 375 degrees for approximately 10 minutes or until cooked through.

Drizzle with hoisin sauce or favorite Asian-style sauce, place on a skewer with a sesame snap pea and serve.

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