Asian Style Chicken Meatballs with Chipotle Strawberry Sauce 1 16oz Ground Chicken (not ground chicken breast) 1 small onion diced 2 scallions chopped 3 garlic cloves minced 1 Tbsp ginger powder 1/3 tsp allspice 1 tsp mustard powder 1 tsp Worchester sauce ½ Tbsp ice wine vinegar 1 Tbsp sweet chili sauce 1/3 tsp sesame oil 1 tsp salt and fresh cracked black pepper ¼ cup panko or dried bread crumbs Chipotle Strawberry Sauce

1-½ cups of fresh or frozen strawberries quartered 1/3 cup of agave syrup or ¼ cup of light brown sugar 1-2 Tbsp chipotle pepper sauce 1tsp fresh lime juice and zest Pinch of salt 1 cup of water

Method Chipotle Strawberry Sauce (Can be made ahead) In a sauce pot, over high heat bring to a mini boil water, strawberries, agave or light brown sugar; boil for about 10min (pay attention because this can bubble over) constantly stirring. On low, let the sauce simmer and thicken for about 30min-1hr. Once thickened, add lime zest, squeeze of lime juice, salt, and chipotle pepper sauce. Let simmer on low until ready to use. (This can store in your fridge for days use it on wings)

Asian Chicken Meatballs Heat a small pan with canola or veggie oil and sauté onions, scallions, and garlic until soft. Set aside and let cool. Once cooled, add onions, scallions, and garlic to a medium bowl with the ground chicken. Evenly distribute all of the spices. (don’t just dump everything because then some meatballs will be more flavorful than the rest).

Mix everything together (try not to over-mix or it will be dry) and roll about 1-2Tbsp into small balls (hehe). Set in the fridge covered with plastic wrap for about 1 hour so they can hold their shape.

Heat a large pan with canola or veggie oil and add the meatballs, turning every so often to brown all around. Once browned, add about 2 Tbsp of water, cover to steam & cook the meatballs all the way through for about 10-15min over a medium-low flame. Plate and drizzle with the strawberry sauce.