To prepare meatballs, combine first 9 ingredients in a large bowl; shape mixture into 16 (1 1/2-inch) meatballs.
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.
Bake at 425° for 7 minutes or until done.
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.
My family loved this recipe! I omitted the basil and I used chile paste in place of the sweet chile sauce. I also used the regular ponzu sauce recipe from cooking light. My husband and I both thought they tasted like an egg roll without the roll! It was delicious.
I really liked these - I've made them for a cocktail party (went over very well) and as a main dish over soba noodles. I appreciate the substitutions others have suggested since not all of these ingreds are necessarily normal pantry items.
Excellent recipe! Ground chicken is a must, could even add a little turkey sausage. Comes together fairly quickly. We substitute Hoison for the Chili Sauce. Sauteed Sugar Snap Peas or Bok Choy make good sides!
I had some chicken breasts stored in the freezer that I wanted to use, so I made the meatballs by putting everything but the coconut, panko, and egg whites into the food processor and pulsing until combined. Then mixed in everything else and shaped as normal. The result was pretty good - we ate it over rice with a side of Asian medley veggies. The coconut made it a bit more sweet than I had anticipated. I bet they work better as an appetizer than a dinner.
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