Nighat Kamal | CoServ

This flavorful, gingery sauce provides a light coating for the aromatic chicken meatballs. For a “saucier” end result, double the ingredients for the sauce.

Chicken Meatballs
1 1/2 pounds ground chicken
1/2 slice bread, soaked in water
1 large egg
4 teaspoons ginger-garlic paste, divided use (available at most grocery stores and Asian markets)
Salt to taste
1/4 teaspoon ground black pepper
Olive oil or vegetable oil (as needed for frying)

Garlic Hoisin Sauce
1 medium onion, finely chopped
1 green pepper, finely chopped
1 carrot, finely chopped
1 tomato, finely chopped
2 cloves garlic, minced
2 tablespoons hoisin sauce
2 tablespoons chili-garlic sauce (available at most grocery stores and Asian markets)
2 tablespoons ketchup
1 tablespoon Worcestershire sauce
Water, as needed
3 tablespoons cornstarch

1. Meatballs: Using your hands, combine the ground chicken, bread (squeezed dry to remove excess moisture), egg, 2 teaspoons ginger-garlic paste, salt and black pepper in a large mixing bowl. Form the mixture into golf ball-sized balls.

2. Heat oil in a wok or large, deep skillet over medium-high heat. When the oil is very hot, add the meatballs (in batches if necessary to avoid overcrowding) and brown on all sides. Transfer the meatballs to a plate and set aside.

3. Place the onion, green pepper, carrot and tomato in the wok and cook, stirring, until the vegetables have softened, about 3 minutes. Transfer the vegetables to a bowl and set aside. Return wok to the heat and add another splash of oil, if needed.

4. Sauce: Combine the minced garlic and remaining ginger-garlic paste in the wok and cook about 1 minute, stirring, until fragrant. Add the hoisin sauce, chili-garlic sauce, ketchup, Worcestershire sauce, a sprinkling of salt and a little water, and cook 2–3 minutes more.

5. Dissolve the cornstarch in a few tablespoons of water and pour into the sauce, then stir to combine. Add the vegetables to the sauce and stir. Simmer the sauce until it thickens slightly, and then add the chicken meatballs and cook until just heated through.

6. Serve with steamed rice, if desired.

Makes 4–6 servings.

Cook’s Tip
Rinsing hands under very cold water makes it easier to shape chicken meatballs. Feel free to substitute ground turkey or pork for the chicken.