Sesame Ginger Chicken Meatballs with Rice Noodles

• 1 pound ground chicken
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon grated fresh ginger
• 2 cloves garlic, minced
• 1 large egg
• 2 tablespoons green onions, chopped
• 1 teaspoon sesame seeds
• 8 ounces rice stick noodles
• 2 tablespoons vegetable oil
• 1/4 cup hoisin sauce
• 2 tablespoons rice vinegar
• 1 teaspoon chili garlic sauce
• 1 tablespoon smooth peanut butter
• 2 tablespoons water
• Toasted sesame seeds for garnish

Steps

1. 1 In a bowl, combine ground chicken, soy sauce, sesame oil, ginger, garlic, egg, green onions, and 1 teaspoon sesame seeds. Mix gently until just combined.
2. 2 Form mixture into 1-inch meatballs.
3. 3 Cook rice noodles according to package instructions. Drain and set aside.
4. 4 Heat vegetable oil in a large skillet over medium heat. Add meatballs and cook until browned on all sides, about 8-10 minutes.
5. 5 In a small bowl, whisk together hoisin sauce, rice vinegar, chili garlic sauce, peanut butter, and water until smooth.
6. 6 Pour sauce over meatballs in the skillet and toss to coat. Simmer for 2-3 minutes until heated through.
7. 7 Serve meatballs over rice noodles, drizzled with extra sauce and sprinkled with toasted sesame seeds.

Equipment

• Large skillet
• Mixing bowl
• Measuring spoons

Variations

• Add diced water chestnuts to the meatballs for extra crunch.
• For a spicy kick, add chopped Thai chilies to the meatball mixture.

Substitutions

• Substitute ground chicken with ground turkey for a leaner option.
• If rice stick noodles aren't available, use rice vermicelli or thin spaghetti.

Pairings

• Asian pear slices for a refreshing contrast.
• A simple Asian-style slaw on the side.

Nutrition

Tips

• For a crispier meatball, refrigerate them for 30 minutes before cooking.
• Use gluten-free soy sauce for a gluten-free option.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat with a splash of water to maintain moisture.

Freezing: Meatballs freeze well for up to 3 months. Thaw overnight in the fridge and reheat in a sauce to warm through.

Serving Suggestions

• Serve with a side of steamed broccoli or a fresh cucumber salad.
• Pair with a crisp white wine or a light beer.

FAQ