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Vietnamese Chicken Meatballs

Makes 4 servings

Ingredients:

1 lb. chicken thighs, skinless and boneless
2 Tbsp. soy sauce
3 small shallots, finely chopped
3 garlic cloves, minced
1 Tbsp. lemon zest
3 Tbsp. cilantro, chopped
1 Tbsp. mint, finely chopped
2 tsp. cornstarch
1/2 tsp. kosher salt
1/2 tsp. pepper, freshly ground
1/2 cup granulated sugar
Asian chili sauce, for serving

Directions:

  1. Preheat the oven to 400 degrees F.
  2. Clean the chicken of fat and cut into 1" chunks, then pulse in a food processor until coarsely ground. Transfer to a bowl.
  3. Add the soy sauce, shallots, garlic, lemon zest, chopped cilantro and mint, cornstarch, salt and pepper and mix with your hands.
  4. Line a rimmed baking sheet with parchment paper.
  5. Spread the sugar on a plate. Using slightly moistened hands, roll the chicken mixture into 1.25" balls. Roll the meatballs in the sugar until they are evenly coated.
  6. Transfer the meatballs to the prepared baking sheet and bake them for 15 minutes, until they are lightly browned and cooked through.
  7. Serve with the chili sauce.