How make a great, tasty appetizer from professional cooking teacher and former caterer Betty Bannerman Busciglio: "The inspiration for this appetizer came when I was looking through a very old cookbook and found a recipe which called for finely chopped cooked chicken along with a few other ingredients. After combining, the recipe said to cook the meatballs for 20 minutes. Already cooked chicken cooked for another 20 minutes didn't sound very appetizing but I liked the idea. So after a few tries, I came up with Chinese(y) Chicken Meatballs. Enjoy.
8 Ounce, finely chopped
4 , roughly chopped
1 , lightly beaten
1 Tablespoon, freshly grounded
Sriracha hot sauce
1 Teaspoon (Optional)
Orange ginger sauce
2 Tablespoon (or thai chili sauce/ sour cream sauce)
1. Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper and set aside.
2. In a food processor, add in the scallion and grind.
3. Add in the water chestnut, eggs, ginger, sriracha hot sauce and salt and pepper. Blend until coarsely ground.
4. Scrape out the mixture into the chicken bowl and mix with a fork.
5. Scoop out the mixture with ice cream scooper and make balls with light hands. Place the balls into the prepared baking sheet and repeat the process with rest of the ingredients.
6. Bake in oven for 15 – 20 minutes.
7. Take out the chicken meatballs and in a saucepan heat the orange ginger sauce. Coat the meatballs into it.
8. Place the meatballs into the toothpick and serve with your favorite condiments.
If ginger is left after making some dish then place in a sterilize jar and cover it with vodka.