Brrrrr! Its cold! Ha! just kidding. Its cold to me (mid to low 60s), but I’m just messing around with all those getting pummeled by “Snow Death Storm 2011” as dubbed by my brother. Although I’m under a blanket wearing slippers and leg warmers, I am also counting my blessings that I don’t have to de-ice, shovel or pre-heat my car before going anywhere. Not that anyone buried in snow is going to read this recipe and run out to the store for the ingredients, but, when you do thaw out, I HIGHLY recommend trying this one!
Lots of times the least suspecting recipes surprise me the most. There is a section in Cooking Light magazine where readers send in their recipes. This was one of those recipes from the latest issue. I decided to make this because I already had all the ingredients, it fits with The Hubs weird diet for the most part, and it seemed really easy since tax season has been eating up all my time lately. I’ll tell you a little secret. To compensate for the still-too-short-to-photograph-during-actual-dinner-hour-using-natural-light days, I often make a mini version of what I’m going to make for dinner in the middle of the afternoon. This allows me to get a good photo AND taste new recipes ahead of feeding them to my loved ones (just in case! They don’t always work out you know!) I did just this for these photos and after eating my “sample” I desperately wanted to make the rest of them and eat them all immediately! I could NOT believe how much zing and flavor these packed! Definitely add these to your MUST try list!
Basil Chicken Meatballs with Ponzu Sauce Recipe from one awesome Cooking Light reader
- 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
- 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)
1. Preheat oven to 425°.
2. To prepare meatballs, combine first 9 ingredients in a large bowl; shape mixture into 16 (1 1/2-inch) meatballs.
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. Bake at 425° for 7 minutes or until done.
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.