INGREDIENTS
500 Gr. Minced Chicken
1 Cup Panko Breadcrumbs
2 Garlic Cloves finely minced
1 Small Onion finely minced
2 Large beaten eggs
Salt & Pepper to taste
Pinch of Cayenne – Piment d’Espelette
METHOD
Preheat your oven at 200 Celsius – Prepare a baking sheet with parchment paper.
Mix the chicken with the beaten eggs, garlic, onion, salt, pepper & cayenne and mix well.
Add the Panko and mix one more time.
Do not overmix, the meatballs will become very dry.
Leave in the fridge for about 1 hour.
Bake for 15 minutes and serve with a Steamed Vegetable or Jasmine Rice.
Firecracker Hot Sauce
1 Cup Ketchup
3 Tablespoons Sriracha
2 Tablespoons Honey
Mix all well in a bowl and serve cold.
Would like to try this recipe, but I’m not sure how to use the Panko breadcrumbs listed in the ingredients.
Do I mix the breadcrumbs in with the minced chicken or do I roll the meatballs in the Panko breadcrumbs before baking?
Dear Nicole – Thank you for your email – Good question, mix the Panko with the chicken as a last step. I prepare the chicken
mixture with all the ingredients, mix it once, then add the Panko and give it a final and quick mix. I will amend the recipe description accordingly – The trick is not to overmix, as the chicken can become quite dry. Thank you for letting me know. Regards, ReneB