Is that weekly menu getting you down? When Monday meatloaf is making you blue, try this new and improved Monday choice, Simple Sesame Meatballs, for a magnificent change of pace. Easy and super delicious ground chicken is seasoned, formed, and baked, then tossed with an anything-but-mundane, sesame-ginger-infused sauce that is second to none! Let’s make Monday happy again with these Simple Sesame Meatballs. Have a monumental week!
Ingredients
For the meatballs:
- 1 pound ground chicken
- 1/3 cup scallions, chopped
- 1 large egg, beaten
- 1/4 cup plain breadcrumbs
- 1 1/2 teaspoons garlic, finely chopped
- 2 teaspoons toasted sesame oil
- 1 tablespoon low-sodium soy sauce
- freshly ground black pepper, to taste
- nonstick cooking spray, to taste
For the sauce:
- 2 teaspoons cornstarch
- 2 teaspoons water
- 1/4 cup chicken stock
- 2 tablespoons low-sodium soy sauce
- 1 1/2 teaspoons garlic, chopped
- 1 1/2 teaspoons fresh ginger, chopped
- 1 tablespoon rice vinegar
- 1/4 cup pure honey
- 1 teaspoon toasted sesame oil
For serving:
- rice, to taste, cooked and warm
- scallions, to taste, chopped
- sesame seeds, to taste, toasted
Directions
Step 1 –Preheat the oven to 400 degrees F.
Step 2 –Coat an 18×26-inch baking sheet with the nonstick cooking spray.
Step 3 –In a large bowl, add the ground chicken, 1/3 cup of the scallions, the egg, the breadcrumbs, 1 1/2 teaspoons of the garlic, 2 teaspoons of the sesame oil, 1 tablespoon of the soy sauce, and the black pepper and stir to combine.
Step 4 –Form the chicken mixture into 10 meatballs and place them in a single layer on the prepared baking sheet.
Step 5 –Lightly spray the meatballs with the nonstick cooking spray and bake until the thickest meatball reaches an internal temperature of 165 degrees F, about 18-20 minutes.
Step 6 –While the meatballs are baking, in a large saucepan removed from the heat, add the cornstarch and the water and whisk to combine.
Step 7 –Place the saucepan over medium-low heat. Add the chicken stock, the remaining soy sauce, the remaining garlic, the ginger, the rice vinegar, the honey, and the remaining sesame oil to the cornstarch mixture and cook, whisking constantly, until it bubbles and begins to thicken, about 1-2 minutes.
Step 8 –Add the baked meatballs to the sauce mixture and toss to coat. Cook, stirring constantly, until the meatballs are just heated through, about 30 seconds-1 minute.
Step 9 –Serve the meatballs over the rice, drizzled with the sauce and garnished with the extra scallions and the toasted sesame seeds.
