Vietnamese Chicken Meatballs
These make-ahead Vietnamese Chicken Meatballs are light, lean and bursting with fresh, vibrant flavor. Serve them as an appetizer or main course!
Calories: 35kcal
Ingredients
- 1 pound ground chicken
- ⅓ cup finely chopped fresh cilantro
- ½ medium onion finely chopped
- ½ cup finely chopped red pepper
- ⅔ cup panko breadcrumbs plus more for rolling,if desired
- 1 egg
- 2 medium cloves garlic
- 1 tablespoon soy sauce
- 1 tablespoon fresh ginger
- 1 tablespoon lemongrass
- 2 teaspoons brown sugar
- 2 teaspoons sesame oil
- 1 teaspoon salt
- ½ teaspoon crushed red pepper
- olive oil cooking spray or olive oil
Instructions
- Preheat oven to 425˚F. Line a pan with parchment paper.
- Place all meatball ingredients in a medium-large bowl and mix together with a sturdy spatula.
- Scoop into 2 tablespoon-size portions then wet hands and roll into balls. If desired, place about ½ cup of Panko crumbs in a medium-size bowl. Roll each ball in the extra crumbs. Place meatballs about 1-inch apart on the prepared sheet pan.
- Spray meatballs with olive oil cooking spray or drizzle lightly with olive oil.
- Bake in preheated oven for 20-25 minutes or until beginning to turn golden in spots. Remove from oven and enjoy!
Notes
See Café Tips above for additional instructions and helpful tips.
Makes 25-30 meatballs
Nutrition
Calories: 35kcal | Carbohydrates: 1g | Protein: 3g | Fat: 1g | Saturated Fat: 0g | Cholesterol: 18mg | Sodium: 132mg | Potassium: 93mg | Fiber: 0g | Sugar: 0g | Vitamin A: 110IU | Vitamin C: 3.4mg | Calcium: 5mg | Iron: 0.3mg