Basil Chicken Meatballs with Ponzu Sauce

Photo: John Autry; Styling: Cindy Barr

Yield: 8 servings (serving size: 2 meatballs and 1 tablespoon sauce)
Total:
Recipe from Cooking Light

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Recipe Time

Total: 19 Minutes

Nutritional Information

Amount per serving
  • Calories: 194
  • Fat: 10.2g
  • Saturated fat: 3.9g
  • Monounsaturated fat: 3.9g
  • Polyunsaturated fat: 1.9g
  • Protein: 16.8g
  • Carbohydrate: 9.2g
  • Fiber: 0.7g
  • Cholesterol: 103mg
  • Iron: 1.2mg
  • Sodium: 544mg
  • Calcium: 40mg

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. 1. Preheat oven to 425°.
  2. 2. To prepare meatballs, combine first 9 ingredients in a large bowl; shape mixture into 16 (1 1/2-inch) meatballs.
  3. 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. 4. Bake at 425° for 7 minutes or until done.
  5. 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.
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