Chicken and Scallion “Dumpling” Meatballs with Chili-Sesame Drizzle

Ingredients

• 2 tablespoon savocado oil
• 2 pound sground dark meat chicken
• 1 cup finely minced scallions(from about 1 bundle)
• 1/4 cup finely minced fresh cilantro, plus more for garnish
• 3 garlic clove s, minced
• 2 teaspoon sfreshly grated ginger
• 2 teaspoon stoasted sesame oil
• 2 teaspoon sSichuan chili crisp, such as Fly By Jing
• 2 tablespoon stamari or soy sauce
• 2 teaspoon skosher salt
• 1/2 teaspoon ground white pepper
• 1 large egg, lightly beaten
• 2 tablespoon stapioca flour(or cornstarch)
• toasted sesame seeds, optional, for garnish
• 1 to 2 tablespoon sSichuan chili crisp
• 2 tablespoon stamari or soy sauce
• 1/2 teaspoon toasted sesame oil
• 1 tablespoon honey

Instructions

1. Arrange the rack in the top position and preheat the oven to 425°F. Drizzle the avocado oil on a large baking sheet and brush it to evenly coat the bottom of the baking sheet. Set aside.
2. In a large bowl, add the ground chicken, scallions, cilantro, garlic, ginger, sesame oil, chili crisp, tamari (or soy sauce), salt, white pepper, egg, and tapioca flour. Using your hands, mix until well combined. The chicken should be a paste like consistency.
3. Using a small cookie scoop (about 1 tablespoon), scoop the meat mixture into small balls and place onto the prepared baking sheet. Using damp hands, roll the balls into clean, uniform meatballs. Leaving them a little jagged is okay too!
4. Transfer to the oven and bake until golden and cooked through, about 15 minutes.