Chicken meatballs with soy and sesame glaze

Meatballs are definitely the favorite food of many since you can eat them whole, dip them in hot – or not – sauces or put them in sandwiches.

Here you will see a recipe for those days when you have a little more appetite and do not want to make -again- plain meatballs. Chicken meatballs with soy-sesame icing!

Materials (for 4 people)

For the meatballs:

• 1 large egg, beaten
• 1 teaspoon salt
• 2 onions, finely chopped
• 2 cloves garlic, finely chopped
• 1 teaspoon fresh ginger, grated
• Or a cup of breadcrumbs
• 1 kg of minced chicken

For the sauce:

• 90 grams of soy sauce
• a little rice vinegar
• 1 tablespoon brown sugar
• Or teaspoon of sesame oil
• 2 teaspoons grated ginger
• 1 clove garlic, grated
• Or onion, grated
• 1 tablespoon corn starch

For serving:

Steamed white rice, sliced ​​carrots, sliced ​​cucumbers, chopped cabbage, sliced ​​onion and sesame.

Implementation:

Make the meatballs:

Preheat the oven to 200 degrees. Line a baking tray with foil and spray lightly with non-stick spray. In a large bowl, mix the eggs, salt, onion, garlic, ginger and breadcrumbs. Add the chicken minced meat and mix with clean hands until smooth. Using your hands or a spoon, shape the mixture into meatballs and place them in the pan at a short distance from each other. Bake until the meatballs are golden brown and fully cooked, 20 to 25 minutes.

Make the icing:

In a small saucepan, combine soy sauce, rice vinegar, brown sugar, sesame oil, ginger, garlic and onion and simmer lightly. In a small bowl, mix the starch with 1 tablespoon cold water and whisk together. Add the cornflour pulp to the soy-sesame mixture, stirring constantly until the sauce thickens slightly. Remove from the heat and set aside.

To serve, gently toss the meatballs in the icing or serve on the side. You can also serve them with steamed white rice and various raw vegetables, such as sliced ​​carrots, sliced ​​cucumbers, chopped cabbage and sliced ​​onion. Garnish at the end with sesame seeds.

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