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We are attending a birthday dinner for one of our closest friends this weekend.  I am typically the go-to-girl to bring an appetizer and love whipping up something fun and different – so that is what I plan to do!

As a girl with 3 stores – time can sometimes be a challenge, however, I love to cook and have one of my favorite ingredients ready and waiting in my pantry – Forever Herbs Blackberry Jalapeno Compote.

Forever Herbs Blackberry Jalapeno Compote is a staple product in our stores, and our customers love it as much as I do.  This sweet and spicy berry-rich compote is delicious served right out the jar as a chutney with meats and is fantastic over Brie… but today it is getting an Asian twist in these Sweet & Spicy Asian Chicken Meatballs.

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Sweet & Spicy Asian Chicken Meatballs

 Ingredients

Meatballs:

3                     Scallions, chopped

2 cloves            Fresh Garlic, minced

2 tsp                 Fresh Ginger, minced

3 slices             Day Old Multigrain Bread*, crusts removed – ground into fresh bread crumbs

1/4 cup             Milk (Dairy or Plain unsweetened Almond Milk)

2 Tbls               Tamari or Soy Sauce*

1                      Egg, lightly beaten

1.5 lbs.             Ground Chicken

Glaze:

1/3 cup             Forever Herbs Blackberry Jalapeno Compote

1/2 cup             Hoisin Sauce*  (such as Joyce Chen Gluten Free Hoisin)

2 Tbls               Brown Sugar

1 Tbls               Tamari or Soy Sauce*

Set oven at 425 degrees.  Line baking sheet with parchment paper.

In a bowl, mix together the scallions, garlic, ginger, bread crumbs, milk, tamari sauce and the egg.  Add the ground chicken and gently mix with a fork or your hands.  DO NOT OVERMIX.

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Create meatballs using 2 tablespoons of the chicken mixture (a 2 tablespoon ice cream scoop makes this quick & easy!).  Place on parchment lined pan.  Bake for 20 minutes or until fully cooked.

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Create the glaze while your meatballs bake.  Add the Blackberry Chipotle Compote, Hoisin Sauce, brown sugar and tamari sauce to a sauce pan and heat on medium heat until sugar and compote are melted and hot.

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Place half the meatballs and half the glaze in a bowl – toss to coat.  Repeat this process with other half of meatballs and glaze.  Place on a beautiful service platter or bowl and sprinkle with sesame seeds.

Serve as is an appetizer or with boston or iceburg lettuce for lettuce wraps.

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* For those who are gluten sensitive like I am…, use gluten free tamari, gluten free hoisin sauce and gluten free multigrain bread for this recipe.  These meatballs taste just as amazing and all your guests will love them!