Basil Chicken Meatballs with Ponzu Sauce

By Reen

Ingredients

• Meatballs:
• 2/3 cup panko bread crumbs
• 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
• Sauce:
• 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)

Details

Servings 8
Cooking time 20mins

Preparation

Step 1

1. Preheat oven to 425 degrees
2. To prepare meatballs, combine first 9 ingredients in a large bowl; shape mixnture 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, brownng 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.
Yield: 8 servings
(serving size: 2 meatballs and 1 tablespoon sauce).
CALORIES 194
FAT 10.2g (sat 3.9g, mono 3.9g, poly 19g)
PROTEIN 16.8g;
CARB 9.2g
FIBER O.7g
CHOL 103mg
IRON 1.2mg
SODIUM 544mg
CALC 40mg