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Asian Style Chicken Meatballs with Strawberry Chipotle Sauce

I know, I know its been forever!! Do I have an excuse? Maybe. Do you care to hear it? No! So I’m not going to waste your time rambling about. However, I will tell you guys what I’ve been up to.

Well, the semester has finally ended (praise Santa! *boondocks reference*) and this girl here got herself a new gig for the summer! Whoop Whoop! I’ll try my best not to neglect you all for as long as I have because I plan on being super busy with cooking and running and just being more out there in the social world. 

Next month I’m heading to Toronto to run a 15k with Nike and I couldn’t be more excited. I’m pretty much trying to do everything while I’m out there; maybe even become BFF's with Drake and the chance to finally put as a caption on my Instagram “running through the 6 wit my woes” (priorities right?) I mean that’s really why I’m going to Toronto. 

Enough about me, check out the recipe, make a lettuce wrap, make sliders, make them mini, do whatever you like because these bad boys are versatile and packed with flavor. The chipotle skrawburry sauce (yes, skrawburry) is sweet, smokey, and with a hint of lime to really bring it all together. It’s fast. It’s simple. And it’s perfect for this Memorial Day weekend.

Enjoy. 

Asian Style Chicken Meatballs with Chipotle Strawberry Sauce 1 16oz Ground Chicken (not ground chicken breast) 1 small onion diced 2 scallions chopped 3 garlic cloves minced 1 Tbsp ginger powder 1/3 tsp allspice 1 tsp mustard powder 1 tsp Worchester sauce ½ Tbsp ice wine vinegar 1 Tbsp sweet chili sauce 1/3 tsp sesame oil 1 tsp salt and fresh cracked black pepper ¼ cup panko or dried bread crumbs Chipotle Strawberry Sauce

1-½ cups of fresh or frozen strawberries quartered 1/3 cup of agave syrup or ¼ cup of light brown sugar 1-2 Tbsp chipotle pepper sauce 1tsp fresh lime juice and zest Pinch of salt 1 cup of water

Method Chipotle Strawberry Sauce (Can be made ahead) In a sauce pot, over high heat bring to a mini boil water, strawberries, agave or light brown sugar; boil for about 10min (pay attention because this can bubble over) constantly stirring. On low, let the sauce simmer and thicken for about 30min-1hr. Once thickened, add lime zest, squeeze of lime juice, salt, and chipotle pepper sauce. Let simmer on low until ready to use. (This can store in your fridge for days use it on wings)

Asian Chicken Meatballs Heat a small pan with canola or veggie oil and sauté onions, scallions, and garlic until soft. Set aside and let cool. Once cooled, add onions, scallions, and garlic to a medium bowl with the ground chicken. Evenly distribute all of the spices. (don’t just dump everything because then some meatballs will be more flavorful than the rest).

Mix everything together (try not to over-mix or it will be dry) and roll about 1-2Tbsp into small balls (hehe). Set in the fridge covered with plastic wrap for about 1 hour so they can hold their shape.

Heat a large pan with canola or veggie oil and add the meatballs, turning every so often to brown all around. Once browned, add about 2 Tbsp of water, cover to steam & cook the meatballs all the way through for about 10-15min over a medium-low flame. Plate and drizzle with the strawberry sauce.

Disclaimer: In the picture above the onions are raw because I later realized it was best to sauté first.

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