Chinese Barbecue Chicken Meatballs

I have gotten into the habit lately of using ground chicken in place of beef. I frequently make different types of chicken meatballs to pack for my lunch during the week. Even cold, they can be pretty tasty. I've made many variations and have embarked on a mission to create even more. Here is my latest one, which I had for lunch with an incredible crunchy Asian ramen noodle salad. Delish! I usually can get 15 golf-ball sized meatballs out of this, but the size is up to you. Just adjust the cooking time accordingly. These make a great appetizer and go together super quick.

• Ready In: 25 mins
• Yields: 12-15 meatballs

Ingredients

• 1  lb ground chicken
• 1  large egg
• 1⁄2 cup  whole wheat breadcrumbs
• 1  teaspoon Chinese five spice powder
• 1⁄2 teaspoon white pepper
• 1⁄2 teaspoon salt (or to taste)
• 1⁄2 cup hoisin sauce
• 3  tablespoons hoisin sauce

Directions

1. Preheat your oven to 400 degrees. In a large bowl, combine the chicken, egg, bread crumbs, seasonings, and 1/2 cup hoisin sauce.
2. Roll the chicken mixture into golf-ball sized meatballs (approximately 12-15).
3. Brown meatballs on all sides in a large skillet sprayed with non-stick cooking spray over medium heat. After browning, transfer to a baking dish also sprayed with non-stick cooking spray. Drizzle 3 T. hoisin sauce over meatballs and bake, uncovered, for approximately 10 minutes, until cooked through. (If using a meat thermometer, the temperature should reach 170 degrees.) Serve (you can also serve additional hoisin on the side for dipping).