Asian Chicken Meatballs with Sweet-Sour Sauce
Water chestnuts add a nice little crunch to these mouth-watering meatballs, and the sauce has that wonderful Asian quality of being sweet, tangy, and savory all at the same time.
For the meatballs
1/2 cup (about 4 ounces) water chestnuts, drained and rinsed with cold water
For the sweet-sour sauce
2 tablespoons toasted sesame oil
Prepare the meatballs
In a food processor, pulse the water chestnuts, shallots, jalapeño pepper, ginger, and garlic until finely ground. Transfer the mixture to a large bowl. Add the chicken and all the remaining ingredients. Mix gently just until combined (the mixture will be fairly wet).
Prepare the sauce
Heat the sesame oil in a small saucepan. Add the garlic, coriander, cinnamon, and nutmeg, and cook until the garlic is lightly browned, 2 to 3 minutes.
The meatballs can be frozen, uncooked, up to 1 week ahead. Thaw completely in the refrigerator and cook as directed. They can also be cooked the morning of the party and kept covered and refrigerated. Warm them in a 350°F oven before serving. The sauce can be made up to 1 week ahead and kept covered and refrigerated. It can be warmed in the microwave.