Recipes Dinner Meat Dishes Meatballs Sesame-Ginger Chicken Meatballs 5.0 (3) 9 Reviews These superquick, juicy little Asian-inspired meatballs from F&W’s Justin Chapple are great wrapped in lettuce cups or served with steamed rice. Slideshow: More Meatball Recipes By Justin Chapple Justin Chapple Justin Chapple is a chef, recipe developer, food writer, video host, and cookbook author. In addition, he is the culinary director-at-large of Food & Wine and host of their video series, Mad Genius Tips, for which he was nominated twice for a prestigious James Bead Award. Food & Wine's Editorial Guidelines Updated on January 1, 2015 Save Rate PRINT Share Close Photo: © Christina Holmes Total Time: 30 mins Yield: 4 Cook Mode (Keep screen awake) Ingredients Canola oil, for brushing 1 pound ground chicken, preferably dark meat 1/2 cup plain dry bread crumbs 1/3 cup minced scallions, plus thinly sliced scallions for garnish 3 tablespoons minced peeled fresh ginger 1 large egg 2 garlic cloves, minced 2 teaspoons toasted sesame oil 2 teaspoons soy sauce 1/4 teaspoon kosher salt Asian chile sauce, for serving Directions Preheat the oven to 450° and brush a rimmed baking sheet with canola oil. In a large bowl, mix together the rest of the ingredients except the chile sauce. Form the mixture into 1 1/2 -inch balls and arrange on the baking sheet. Brush the meatballs with canola oil and bake for about 13 minutes, until browned and cooked through. Transfer the meatballs to a platter and serve with Asian chile sauce. Originally appeared: January 2015 Rate It Print