Asian Meatballs



Basil Chicken Meatballs with Ponzu Sauce

“The sweet and sour Asian condiments in the meatballs add tangy, spicy, fresh flavors without high-fat ingredients” – Cooking Light

These Basil Chicken Meatballs with Ponzu Sauce were featured in the Jan/Feb 2011 Cooking Light magazine. They were not only tasty, but easy to boot. I wouldn’t change anything about the recipe [following]. I used ground turkey because it was on sale, and I left out the Mirin for the ponzu sauce. Also they gave me the perfect opportunity to use and take pictures of the cute new measuring bowls and spoons I got for Christmas. Thanks Mom!


2/3 cup panko breadcrumbs

1/3 flaked sweetened coconut

1/4 cup chopped green onions

1/4 cup chopped fresh basil

2 tbsp sweet chili sauce

2 tsp minced garlic

1 ½ tsp fish sauce

1 ½ pounds ground chicken

2 large egg whites, lightly beaten

cooking spray


¼ cup lower-sodium soy sauce

2 tbsp small basil leaves

1 tbsp chopped green onions

2 tbsp fresh orange juice

1 tbsp lemon juice

1½ tsp water

1½ tsp mirin

Dash of crushed red pepper


[1] Preheat oven to 425º. [2] Combine first 9 ingredients, and shape into 1 ½ inch meatballs. [3] Heat skillet over medium-high heat. Coat pan with cooking spray. Brown meatballs on all sides. [4] Place browned meatballs on baking sheet. Bake at 425° for 7 minutes or until done. [5] To prepare the sauce, combine soy sauce, basil leaves, green onions, juices, 1½ teaspoon water, mirin, and red pepper in a small bowl. [6] Garnish with basil leaves and additional chopped green onions, if desired. [7] Serve and enjoy!


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