Chicken & Rice Meatballs

These delicious meatballs make a great appetizer to serve ahead of your main course. Serve them for Thanksgiving, your Super Bowl party, you name it!

Ingredients:

• 1.25 lb ground chicken
• 1 cup leftover white rice
• 1 egg, beaten
• 2 tbsp finely chopped basil
• 2 tbsp dill
• 2 tbsp cilantro
• 2 tbsp scallion
• 2 tbsp minced fresh ginger
• 2 tbsp minced garlic
• 1/4 cup minced shallot or onion
• 1 bottle Nong's Sauce
• 1 cup chicken stock
• 2 tbsp high heat oil (canola or similar)

Directions:

1. Cook ginger, garlic and shallot in 1 tsp of sesame oil over medium-high heat for 3 minutes.
2. Combine all ingredients (minus the Nong's sauce, chicken stock, and oil) in a bowl and mix quickly and vigorously until just combined.
3. Cover and refrigerate for at least 15 minutes.
4. Preheat oven to 350F.
5. In a heavy-bottomed, high-sided skillet or dutch oven, add oil so that it evenly coats the bottom surface and heat over medium high.
6. Meanwhile remove meat mix from fridge and gently form into golfball sized meatballs (this step is easier if you use gloves).
7. When oil starts to shimmer, add meatballs in even layer in the cooking vessel.
8. Cook 3 minutes per side or until nicely browned.
9. Add Nong's Sauce and chicken stock so that liquid covers 1/2 to 3/4 of the meatballs, making sure to leave the top of the meatballs uncovered by the sauce.
10. Bring the liquid up to a heavy simmer, cook for 5 mins and then transfer the pan to the preheated oven.
11. Cook for 10-15mins.
12. Serve the meatballs with toothpicks/skewers and use some of the reserved cooking liquid for dipping.