Name: Asian-Style Chicken Meatballs
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 2 to 3 servings
Ingredients: 1/4 cup sambal oelek; 2 tablespoons soy sauce, plus more if needed; 2 teaspoons grated fresh ginger; 8 ounces ground chicken; 4 ounces canned water chestnuts, coarsely chopped; 2 cloves garlic, smashed and finely chopped; 2 scallions, whites thinly sliced; 1/2 bunch fresh cilantro, leaves finely chopped; Kosher salt; 1 cup roasted peanuts, coarsely chopped; 2 tablespoons mayonnaise

Directions

Preheat the oven to 375 degrees F.
In a large mixing bowl, combine 2 tablespoons of the sambal, the soy sauce, ginger, chicken, water chestnuts, garlic, scallions, cilantro and 2 tablespoons water (this will keep the meatballs really moist!). Use your hands to squish the mixture together until combined.
Form a little tester patty and then cook and taste to make sure the chicken is really delicious. If the seasoning isn't just right, add a little more soy sauce or a sprinky-dink of salt. When you're confident the meatball mix is perfectly seasoned, form the meatballs.
Roll the meatballs in the peanuts, and place on a small baking sheet. Roast until meatballs are cooked through, 12 minutes.
In a small bowl, add the mayonnaise and the remaining 2 tablespoons sambal. Stir to combine and refrigerate until ready to serve.
Serve the meatballs hot with the chili-mayonnaise.

Cook’s Note

Also Pictured: Hoisin-Glazed Bacon Bao Buns with Sauteed Mushrooms and Pickled Vegetables Pork and Shrimp Gyoza Red Curry-Lime Chicken Wings

Asian-Style Chicken Meatballs

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