These ground chicken meatballs are a fun and tasty way to enjoy the flavour of sriracha. They make great little party appetizers, meatball subs, or a filling main dish when served with steamed rice. If you like your meatballs extra spicy, you can always drizzle more sriracha on the finished meatballs.
Prep: 20 mins
Cook: 20 mins
Total: 40 mins
Yield: 25 meatballs
¾ cup panko breadcrumbs
⅓ cup sriracha sauce
¼ cup diced water chestnuts, drained
1 small carrot, grated finely
¼ cup chopped coriander
1 large egg, lightly beaten
.5 kg lean ground chicken
Preheat the oven to 200 degrees C (400 degrees F). Grease a rack and set it in a shallow baking pan.
In a large bowl, combine panko crumbs, sriracha, water chestnuts, carrot, cilantro, and egg. Add ground chicken; mix lightly but thoroughly.
Shape into 25, 3cm balls. Place on the prepared rack.
Bake in the preheated oven until cooked through, 20 to 25 minutes. An instant-read thermometer inserted into the centre should read at least 70 degrees C (160 degrees F).
Serve with blue cheese or ranch salad dressing for dipping!
34 calories; protein 4.8g; carbohydrates 3g; fat 0.5g; cholesterol 18mg; sodium 167.6mg