Basil Chicken Meatballs with Ponzu Sauce

Basil Chicken Meatballs with Ponzu Sauce Recipe
Photo: John Autry; Styling: Cindy Barr

Yield:

8 servings (serving size: 2 meatballs and 1 tablespoon sauce)
Total time: 19 Minutes

Recipe from

Cooking Light

Recipe Time

Total: 19 Minutes

Nutritional Information

Calories 194
Fat 10.2 g
Satfat 3.9 g
Monofat 3.9 g
Polyfat 1.9 g
Protein 16.8 g
Carbohydrate 9.2 g
Fiber 0.7 g
Cholesterol 103 mg
Iron 1.2 mg
Sodium 544 mg
Calcium 40 mg

Ingredients

Meatballs:
2/3 cup panko breadcrumbs
1/3 cup flaked sweetened coconut
1/4 cup chopped green onions
1/4 cup chopped fresh basil
2 tablespoons sweet chili sauce
2 teaspoons minced garlic
1 1/2 teaspoons fish sauce
1 1/2 pounds ground chicken
2 large egg whites, lightly beaten
Cooking spray
Sauce:
1/4 cup lower-sodium soy sauce
2 tablespoons small basil leaves
1 tablespoon chopped green onions
2 tablespoons fresh orange juice
1 tablespoon fresh lemon juice
1 1/2 teaspoons water
1 1/2 teaspoons mirin (sweet rice wine)
Dash of crushed red pepper
Additional ingredients:
Small basil leaves (optional)
Chopped green onions (optional)

Preparation

1. Preheat oven to 425°.

2. To prepare meatballs, combine first 9 ingredients in a large bowl; shape mixture into 16 (1 1/2-inch) meatballs.

3. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add 8 meatballs to pan, and cook for 6 minutes, browning on all sides. Remove meatballs from pan, and arrange on the rack of a broiler pan coated with cooking spray. Repeat procedure with the remaining 8 meatballs.

4. Bake at 425° for 7 minutes or until done.

5. To prepare the sauce, combine soy sauce, basil leaves, green onions, juices, 1 1/2 teaspoons water, mirin, and red pepper in a small bowl. Serve sauce with meatballs. Garnish with basil leaves and additional chopped green onions, if desired.

Karen Tedesco, Webster Groves, Mo.,

Cooking Light

January 2011
My Notes

Only you will be able to view, print, and edit this note.

Add Note