I started my new job this week! On top of running this food blog, my favorite job, I am also a registered CT technologist. I haven’t been working as a CT tech for a few months as we were getting settled in our move to Texas. So it was time to get back out there! I decided to work PRN, which is one of the perks in working in healthcare, so I still have time to work on my blog and spend time with the fam.
My first week at work was a success, however I was quickly reminded that I absolutely need to prep meals and snacks for the week to avoid eating junk. I was able to whip up a few quick meals to grab and these meatballs were on the list.
I threw them together in about 10 minutes… Easy peasy! You could eat them as a snack or as a meal with some fresh or roasted veggies. They would also taste great over quinoa or rice. Eat them anyway you like, they are deeeeelish!
Adapted from Gimme Some Oven
- For the Meatballs
- 1 pound ground chicken
- 1 teaspoon sesame oil
- 1/2 cup Panko breadcrumbs
- 1 tablespoon fresh ginger, grated (use 1/2 teaspoon if using dry)
- 1 egg
- 1 garlic clove, minced
- 1/4 cup green onions, thinly sliced
- Toasted sesame seeds for garnish
- For the Sauce
- 1/3 cup hoisin sauce
- 1/4 cup peanut butter
- 2 tablespoons rice wine vinegar
- 1 tablespoon soy sauce
- 1 teaspoon fresh ginger, grated
- 4 tablespoons water (or more til sauce reaches desired thickness)
- Preheat oven to 400 degrees.
- In a large bowl add all ingredients for the meatballs EXCEPT the sesame seeds and mix until well combined. Shape into approximately 1 1/2 inch sized meatballs. Place on baking sheet and bake for 10-12 minutes or until golden brown and no longer pink.
- While the meatballs are baking add all of the ingredients for the sauce to a medium sized sauce pan. Heat sauce over medium low and gently stir until peanut butter is melted and sauce is combined.
- Remove meatballs from the oven and add to sauce and gently mix until meatballs are covered in sauce. Place on serving dish and top with sesame seeds.