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.

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.

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.

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.

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.

* 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!