Chicken Meatballs With Plum Mustard Sauce

500 Best Comfort Food Recipes, by Johanna Burkhard

• Ready In: 1 hr 44 mins
• Yields: 36 meatballs

Ingredients

• Meatballs

• 1  tablespoon  vegetable oil
• 2  garlic cloves, minced
• 1  onion, finely chopped
• 1  tablespoon  dried  fines herbes
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon fresh ground black pepper
• 2  eggs
• 2  lbs  lean ground chicken or 2  lbs ground turkey
• 1⁄2 cup  fine dry breadcrumb
• 1⁄2 cup  freshly grated parmesan cheese

• Sauce

• 3⁄4 cup plum sauce
• 2  tablespoons soy sauce
• 1  tablespoon  minced gingerroot
• 1  tablespoon Dijon mustard
• 1  green onion, sliced

Directions

1. Preheat oven to 375°.
2. Line rimmed baking sheets with parchment paper.
3. In a medium nonstick skillet, heat oil over medium heat.
4. Add garlic, onion, fines herbes, salt and pepper.
5. Cook, stirring often, for 5 minutes or until softened; let cool slightly.
6. In a bowl, whisk the eggs with a fork.
7. Add in onion mixture, chicken, bread crumbs, and Parmesan; mix gently until evenly combined.
8. Using wet hands, form chicken mixture into 1-inch meatballs.
9. Place 1 1/2 inches apart on prepared baking sheets.
10. Bake for 15-20 minutes or until meatballs are lightly browned and no longer pink inside.
11. *You will use 36 meatballs for this recipe; you may freeze remainder by placing meatballs in a single layer on trays; flash freeze; when frozen, transfer to airtight containers; will keep for 1 month.
12. Sauce: in a medium saucepan, combine 2 tablespoons water, plum sauce, soy sauce, ginger, and mustard.
13. Add meatballs and stir to coat with sauce.
14. Cover and simmer over medium heat, stirring often, for 15 minutes or until piping hot and meatballs are heated through.
15. Transfer to warmed serving dish and sprinkle with green onions.