Betty's Chinese(y) Chicken Meatballs

The inspiration for this appetizer came when I was looking through a very old cookbook and found a recipe which called for finely chopped cooked chicken along with a few other ingredients. After combining, the recipe said to cook the meatballs for 20 minutes. Already cooked chicken cooked for another 20 minutes didn't sound very appetizing but I liked the idea. So after a few tries, I came up with these:

Chinese(y) Chicken Meatballs

1 lb. ground chicken
1 8 oz. can water chestnuts, drained
4 green onions, chopped
1 tablespoon grated ginger
1 egg, lightly beaten
½ teaspoon salt
¼ teaspoon pepper

1 teaspoon sriracha hot sauce (optional)

Preheat oven to 375°.
Combine all ingredients except chicken in a food processor and process until finely chopped. Place chicken in a medium-sized bowl and add remaining ingredients. Mix well and shape into 1-inch balls. Arrange on a foil-lined baking sheet with raised sides. 

Bake 15 to 20 minutes until slightly browned.
In a medium skillet, warm your favorite prepared sauce - orange/ginger, Thai chili sauce etc. Add meatballs and toss to coat.
The meatballs may be frozen before adding to sauce.

Makes about 3 dozen meatballs depending on size.

Hint: You may find it easier to shape the meatballs if you rinse your hands in cold water occasionally.


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