Banh Mi Meatballs

We liked these ok.  They were on the dry side. D said he forgot to put in the oil, so that may have been the reason.  But the Brown Rice Salad that we had with them were really good.  Would have again.

Banh Mi Meatballs

Photo by ALB

Active Time: 25 Mins
Total Time: 55 Mins
Yield: Serves 4 (serving size: 3-4 meatballs)

Ingredients
1 pound ground chicken (not chicken breast)
1/3 cup grated carrot
1/4 cup minced shallot
1/3 cup chopped cilantro
2 small cloves minced garlic
2/3 cup panko (Japanese breadcrumbs)
1/4 teaspoon kosher salt
2 teaspoons Vietnamese fish sauce
1 tablespoon olive oil (forgot to use)
1 tablespoon minced jalapeno
2 tablespoons lime zest
2 tablespoons lime juice
1 egg

Preparation
Step 1: Preheat oven to 400F.

Step 2: Combine all ingredients into a bowl and mix well. Cover and chill for 30 minutes.

Step 3: Form chicken mixture into 12-13 meatballs, about 2 tablespoons each.

Step 4: Bake until cooked through, 16 to 18 minutes. Serve with sriracha sauce for dipping, incorporate into sandwiches, or serve atop salads.

Chef's Notes: To brown and crisp the meatballs, finish them under the broiler for 2-3 minutes after baking.

Nutritional Information
Calories: 170; Fat: 9g; Satfat: 2g; Unsatfat: 5.8g; Protein: 15g; Carbohydrate: 9g; Sugars: 1g; Added sugars: 0g; Sodium: 300mg; Calcium: 2% DV; Potassium: 10% DV

6 Smart Points (my additions/subtractions at 4 servings with no oil)