Chicken Meatballs with Sesame-Ginger Sauce

Step 1: Preheat the oven to 350 degrees F.

Step 2: Lightly whisk the egg in a medium bowl. Add the teriyaki glaze and sweet chili sauce, and whisk until incorporated.

Step 3: Place the ground chicken in a large bowl. Add the egg mixture, then sprinkle in the ground ginger, 1/4 teaspoon salt and a pinch of black pepper. Add the cilantro and green onions. Gently mix together by hand to avoid slopping over the side of the bowl. (preferable to use kitchen gloves). Add the breadcrumbs and gently fold in by hand just until thoroughly incorporated; DON'T OVERMIX (See NOTE).

Step 4: Using a small squeeze-handle scoop (See NOTE), scoop out meatballs and place them on a nonstick or parchment-lined baking sheet. Bake they reach an internal temperature of 165 degrees F, about 8 minutes.

Step 5: Serve with warm Sesame-Ginger Sauce as a party snack, an entree or on a sandwich.

Sesame-Ginger Sauce:

Step 6: Add the sweet chili sauce, teriyaki glaze, lime juice, sesame oil, sesame seeds, granulated garlic and ground ginger to a bowl; blend with a stick blender until thoroughly combined. Add a pinch of salt. (If you don't have a stick blender, whisk aggressively until the ingredients are well blended.) Makes 24 meatballs.

NOTE: Don't overmix the meatball batter after adding the breadcrumbs. An over mixed meatball will be dense rather than light and airy. Best when using a 1/2-ounce scoop for mini meatballs. If you use a larger scoop, the meatballs will take a bit longer to cook. If you can't find toasted sesame seeds and don't want to toast them yourself, substitute black sesame seeds.