Elizabeth Wesson, The Club at Edgewater Thursday Women B8
1 lb. ground chicken, beef or turkey
1 Tbsp. minced ginger
1 Tbsp. tamari
1 Tbsp. sweet chili sauce
2 green onions, finely chopped
1 Tbsp. cornflower
1 cup Panko breadcrumbs
½ tsp. salt
½ tsp. pepper
oil spray
¼ cup sweet chili sauce to serve
In a large bowl, mix together all the ingredients until well combined; minus the extra chili sauce. Roll 2 teaspoons of mixture into balls and place on a tray — spray with oil. Heat up a non-stick skillet and add meatballs in 2 batches. Cook turning often for about 5-6 minutes or until browned and cooked through. Serve on toothpicks along with sweet chili sauce for dipping.
