These meatballs are just the right appetizer when you want to serve something a little different and healthier than the usual cheese, sausage and crackers; yet more substantial than just raw veggies and dip.   The fresh ginger and green onions in the meatballs flavor the chicken with a nice savory element, and the chilies in the dipping sauce add just the right amount of heat.

Open a bottle of chilled Riesling or Pinot Grigio and you’re all set!

Another great thing about this recipe, you can make these meatballs ahead of time and freeze them in airtight containers so you have them on hand when you’re in a pinch to come up with something fast!

Ingredients:
For Meatballs:
1 pound ground chicken
½ cup seasoned bread crumbs
2 cloves garlic, finely chopped
2 green onions, finely chopped
2 tablespoons fresh ginger, finely chopped
2 teaspoons sesame oil
2 teaspoons soy sauce
½ teaspoon kosher salt

For Dipping Sauce:
½ cup olive oil
¼ cup soy sauce
1 tablespoon brown sugar
1 tablespoon water
2 dried Serrano Chile peppers, finely chopped
Juice from 1 lime

Directions:
For Meatballs:

1) Preheat oven to 400 degrees.

2) Combine all the ingredients for the meatballs in a bowl and form the mixture into 1 inch meatballs.

3) Lightly spray the meatballs with cooking spray and place them on a foil lined baking sheet.

4) Bake the meatballs in the oven for approximately 15 – 20 minutes, until cooked through.

For Dipping Sauce:

1) Place all the ingredients for the sauce into a bowl and using an immersion blender, blend thoroughly until combined.