Ingredients
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1 1/4 lbs ground chicken breast (raw)
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1 (5 ounce) can water chestnuts, drained
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5 cloves garlic
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2 inches fresh ginger, peeled
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6 -8 green onions, peeled
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2 teaspoons sesame oil
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2 tablespoons wheat-free tamari soy sauce or 2 tablespoons soy sauce
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1/4 cup chicken stock or 1/4 cup chicken broth
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2 tablespoons vegetable oil
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1 egg
Instructions
- Coarsely chop ginger, garlic and green onions.
- Place in bowl of food processor.
- Add water chestnuts to food processor.
- Grind until a thick paste forms.
- There will still be some small pieces of water chestnut.
- Remove paste, place in mixing bowl.
- Add sesame oil, soy sauce, broth and egg to water chestnut paste.
- Add chicken.
- Combine all ingredients until well blended.
- Heat large skillet, add enough vegetable oil to cover the bottom of the pan (to help prevent sticking).
- Using hands, or a small scoop, form a ball of meat about the size of a golf ball, place in the hot skillet.
- The meat mixture is very wet and loose, it will not hold it's shape well, so keep the balls small or they will flatten as they cook.
- Saute meatballs about 2 minutes or until browned on bottom, turn gently to an uncooked side, and continue cooking.
- Keep turning the meatballs as they cook, so that all sides are browned evenly.
- Cut a meatball open to test for doneness by verifying that it is cooked through to the center.
- Remove cooked meatballs and keep warm until all are done.
- Serve plain, or with your favorite dipping sauce.