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This dish is simple to prepare and has great Asian flavors. Yields 25–30 meatballs
2 pounds (1 kilogram) ground chicken (I like to use a mix of dark and white chicken)
1/2 cup Gefen Panko Crumbs
1 tablespoon sesame seeds
2 teaspoons Gefen Sesame Oil
1 teaspoon salt
1/2 teaspoon pepper
pinch of red chili flakes
3 cubes Gefen Frozen Garlic
1/2 cup soy sauce
1/4 cup fish-free Tonnelli Worcestershire Sauce
2 teaspoons Gefen Sesame Oil
1/4 cup rice wine vinegar
1/2 cup Gefen Honey
2 teaspoons sesame seeds
2 mangoes, thinly sliced
1 red onion, thinly sliced
lime juice, to taste
red pepper flakes, to taste
Preheat oven to 425 degrees Fahrenheit (200 degrees Celsius).
Heat three tablespoons oil in a large baking dish. Mix all chicken ball ingredients and form into one-inch (two-centimeter) balls. Place the balls in the hot oil and then flip them over. Bake for five minutes.
Meanwhile, combine sauce ingredients in a small bowl.
Pour the sauce over the chicken balls and return the baking dish to the oven. Bake for another 15 minutes.
Prepare the mango salad by combining all ingredients in a medium-sized bowl.
Serve chicken balls over rice with the mango salad on the side.
Photography: Nechama Laitman
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