Taste the Air-Chilled Difference®

Scallion & Sesame Chicken Meatballs

by , Chef, Seattle, Washington

Scallion & Sesame Chicken Meatballs

Serves 4

  • 1 pound ground Smart Chicken
  • 2 tablespoons toasted sesame seeds
  • 2 tablespoons sesame oil
  • ¼ cup finely chopped scallions (green onions)
  • ½ cup panko breadcrumbs
  • 2 tablespoons oyster sauce
  • 2 tablespoons minced shallots
  • 1 tablespoon minced garlic
  • Pinch chili flakes
  • Salt and pepper

In a large mixing bowl, combine all ingredients until fully incorporated. Refrigerate the meatball mixture for 5 to 10 minutes. Using wet hands or a wet 1-ounce ice cream scoop, portion into equal-sized balls. In an oiled skillet over medium heat, sauté the meatballs until browned and cooked through. Serve with Oyster Broth (recipe follows).

    • Oyster Broth
    • ½ teaspoon sesame oil
    • 1 teaspoon canola oil
    • 1 teaspoon grated ginger
    • 1 teaspoon garlic
    • 2 tablespoons mirin
    • 2 cups chicken stock
    • ½ cup oyster sauce
    • Salt
    • Pepper

    To a small pot, add sesame oil and canola oil and sauté garlic and ginger for a few minutes. Add mirin and chicken stock, then bring it to boil. Reduce heat and whisk in oyster sauce, season with salt and pepper.