Asian Barbecue Chicken Meatballs

Recipe by From a Chef's Kitchen

These jumbo-sized Asian Barbecue Chicken Meatballs are a fun way to change up your grilling routine and your meatball routine.

Ingredients

• 1 bunch scallions, white and light green part only (finely chopped)
• 4 cloves garlic (minced)
• 1 tablespoon minced ginger
• ¼ cup applesauce
• 2 tablespoons soy sauce
• 2 teaspoons Chili garlic sauce
• 2 teaspoons oyster sauce
• 1 large egg
• ¾ cup panko
• 1 teaspoon salt
• 1 teaspoon freshly ground black pepper
• 1½ pounds ground chicken (preferably a combination of white and dark meat)
• canola oil for grill pan
• sauce
• ¾ cup ketchup
• ½ cup water
• ⅓ tbsp brown sugar
• ¼ cup soy sauce
• 3 tablespoons hoisin sauce
• 2 tablespoons rice vinegar
• 2 teaspoons Chili garlic sauce (or to taste)
• 2 teaspoons minced ginger
• 4 cloves garlic (minced)
• salt and freshly ground black pepper (to taste)
• 2 scallions, white and light green part only (thinly sliced)

Method

1. MEATBALLS
2. Preheat an outdoor grill to medium-high heat (approximately 375 degrees) or preheat oven to 375 degrees.
3. Combine first 11 ingredients in a bowl. Add the ground chicken and mix well. Brush the meatball griller with canola oil. Form into 12 jumbo-sized meatballs and place in the wells of the griller.
4. Place meatball griller on the grill or in the oven. Cook for 15-18 minutes or until a meat thermometer inserted in the center registers 165 degrees.
5. SAUCE
6. While the meatballs are cooking, combine sauce ingredients in a saucepan. Bring to a simmer and cook 10-12 minutes or until heated through.
7. Serve sauce over meatballs. Garnish with sliced scallions.

View the recipe instructions at From a Chef's Kitchen