Basil Chicken Meatballs with Ponzu Sauce

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


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


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
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)


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
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