WHAT YOU'LL NEED: 

For the meatballs

• 1 lb. ground chicken 
• 1/2 cup bread crumbs 
• 1/2 cup of chopped green onions 
• 2 cloves of minced garlic 
• 1 tsp. of minced ginger 
• 1 egg 
• 2 tsp. sesame oil 
• 1 tbsp. of low sodium soy sauce 
• 1/4 tsp. of salt 

For the sauce 

• 1/3 cup of soy sauce 
• 1 tbsp. of rice vinegar 
• 1 clove of minced garlic
• 1/4 cup of honey
• 1 tsp. of sesame oil
• 2 teaspoons of corn starch + 2 teaspoons of water  
• 1 tbsp. Sriracha 
• 1 tbsp. red pepper flakes 

 DIRECTIONS:  

1. Preheat your oven to 425* 
2. While oven is preheating, mix all of the meatball ingredients together in a mixing bowl. 
3. Roll 20-25 small sized meatballs and place on a non stick baking sheet. 
4. Once oven comes to temperature, place meatballs inside & set your timer for 20 minutes. 
5. When you have about 10 minutes left on your timer, mix your sauce ingredients together over medium heat. 
6. Bring your sauce to a slow boil & whisk together until it thickens. 
7. Once meatballs are cooked thoroughly to an internal temperature of 165*, take out of oven and combine with sauce, coating thoroughly. 
8. Sprinkle sesame seeds over meatballs & garnish with leftover chopped green onion. 

This recipe makes for a great meal but also doubles as an easy appetizer. For a meal, I paired our meatballs with white rice, steamed broccoli & red peppers. However, you could easily use a tooth pick to create a grab & go appetizer to brag about.