Chinese Barbecue Chicken Meatballs

"I have gotten into the habit lately of using ground chicken in place of beef. I frequently make different types of chicken meatballs to pack for my lunch during the week. Even cold, they can be pretty tasty. I've made many variations and have embarked on a mission to create even more. Here is my latest one, which I had for lunch with an incredible crunchy Asian ramen noodle salad. Delish! I usually can get 15 golf-ball sized meatballs out of this, but the size is up to you. Just adjust the cooking time accordingly. These make a great appetizer and go together super quick."
 
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Ready In:
25mins
Ingredients:
8
Yields:
12-15 meatballs
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ingredients

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directions

  • Preheat your oven to 400 degrees. In a large bowl, combine the chicken, egg, bread crumbs, seasonings, and 1/2 cup hoisin sauce.
  • Roll the chicken mixture into golf-ball sized meatballs (approximately 12-15).
  • Brown meatballs on all sides in a large skillet sprayed with non-stick cooking spray over medium heat. After browning, transfer to a baking dish also sprayed with non-stick cooking spray. Drizzle 3 T. hoisin sauce over meatballs and bake, uncovered, for approximately 10 minutes, until cooked through. (If using a meat thermometer, the temperature should reach 170 degrees.) Serve (you can also serve additional hoisin on the side for dipping).

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RECIPE SUBMITTED BY

I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
 
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