• 1 lb. of ground chicken
  • ½ yellow onion
  • 1 tsp. of minced garlic
  • 1 tbsp. of sesame oil
  • 1 tbsp. of soy sauce
  • 1 ½ cup of Japanese Panko bread crumbs
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Ingredients for Sauce:

  • Juice from two Blood Oranges (Or Navel oranges)
  • 1 cup of peach preserves
  • 1 tsp. of freeze-dried lemongrass
  • 1 tsp. of chili garlic sauce
  • 1 tbsp. of rice vinegar
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  1. Preheat oven to 375 degrees.
  2. In a saucepan sauté onions, ginger, and garlic with sesame oil over medium heat until onions are cooked about 10 minutes.
  3. In a bowl combine ground chicken, ½ cup of bread crumbs, onions, ginger, soy sauce, mix well.
  4. Spray a cookie sheet with nonstick spray.
  5. Put one cup of bread crumbs in a bowl.
  6. Using a tablespoon, take chicken mixture and roll into bread crumbs.
  7. Put chicken meatballs on cookie sheet, bake for 10 minutes.
  8. Remove from oven set aside.
  9. In a saucepan, add all ingredients. Cook over medium heat for 10 minutes.
  10. Serve sauce with chicken meatballs. Approximately 25 chicken meatballs.

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