Ashes Asian Meatballs
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 34
Ingredients
Asian Glazed Chicken Meatballsprintable version1 1/4 lb ground chicken2 Tbs garlic flavoured hoisin sauce 1 tsp fresh grated ginger2 tsp seasame oil1/4 tsp salt1/4 tsp pepper13 seasame flavoured rice crackers, crushed1 tbs minced green onionGlaze:1 small can (8 oz) pineapple tidbits, with juice1/4 C honey2 Tbs ketchup2 Tbs soy sauce1 Tbs worcestershire sauce
Asian Glazed Chicken Meatballs
printable version
1 1/4 lb ground chicken
2 Tbs garlic flavoured hoisin sauce
1 tsp fresh grated ginger
2 tsp seasame oil
1/4 tsp salt
1/4 tsp pepper
13 seasame flavoured rice crackers, crushed
1 tbs minced green onion
Glaze:
1 small can (8 oz) pineapple tidbits, with juice
1/4 C honey
2 Tbs ketchup
2 Tbs soy sauce
1 Tbs worcestershire sauce
In a bowl, combine the ground chicken, hoisin sauce, ginger, seasame oil, salt, pepper, crushed rice crackers and green onion. Using a small scoop, portion out meat and roll into balls.
Preheat 2 Tbs olive oil, in a large non stick skillet, over med high heat. Add in meatballs and brown on all sides, shaking pan to roll meatballs, every few minutes. Remove from pan to a plate.
While meatballs are browning, mix the pineapple tidbits, honey, ketchup, soy sauce and worcestershire sauce in a small bowl. Once meatballs are browned add glaze to skillet and scrape up any brown bits from the bottom of the pan. Once glaze is bubbling, return meatballs to pan and toss to coat. Cover, reduce heat to low and simmer for 7-10 minutes, until meatballs reach an internal temp of 165 degrees. Serve over white rice, or with side of choice.
Serving Size: Makes roughly 20 meatballs
Number of Servings: 34
Recipe submitted by SparkPeople user SPUNKY420.
printable version
1 1/4 lb ground chicken
2 Tbs garlic flavoured hoisin sauce
1 tsp fresh grated ginger
2 tsp seasame oil
1/4 tsp salt
1/4 tsp pepper
13 seasame flavoured rice crackers, crushed
1 tbs minced green onion
Glaze:
1 small can (8 oz) pineapple tidbits, with juice
1/4 C honey
2 Tbs ketchup
2 Tbs soy sauce
1 Tbs worcestershire sauce
In a bowl, combine the ground chicken, hoisin sauce, ginger, seasame oil, salt, pepper, crushed rice crackers and green onion. Using a small scoop, portion out meat and roll into balls.
Preheat 2 Tbs olive oil, in a large non stick skillet, over med high heat. Add in meatballs and brown on all sides, shaking pan to roll meatballs, every few minutes. Remove from pan to a plate.
While meatballs are browning, mix the pineapple tidbits, honey, ketchup, soy sauce and worcestershire sauce in a small bowl. Once meatballs are browned add glaze to skillet and scrape up any brown bits from the bottom of the pan. Once glaze is bubbling, return meatballs to pan and toss to coat. Cover, reduce heat to low and simmer for 7-10 minutes, until meatballs reach an internal temp of 165 degrees. Serve over white rice, or with side of choice.
Serving Size: Makes roughly 20 meatballs
Number of Servings: 34
Recipe submitted by SparkPeople user SPUNKY420.
Nutritional Info Amount Per Serving
- Calories: 40.7
- Total Fat: 2.0 g
- Cholesterol: 12.5 mg
- Sodium: 76.0 mg
- Total Carbs: 2.6 g
- Dietary Fiber: 0.1 g
- Protein: 3.1 g
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