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

Ingredients

• 2 tbsp avocado oil
• 2 lb ground dark meat chicken
• 1 cup finely minced scallions
• 1/4 cup finely minced fresh cilantro
• 3 garlic cloves
• 2 tsp freshly grated ginger
• 2 tsp toasted sesame oil
• 2 tsp sichuan chili crisp
• 2 tbsp tamari or soy sauce
• 2 tsp kosher salt
• 1/2 tsp ground white pepper
• 1 large egg
• 2 tbsp tapioca flour
• toasted sesame seeds
• 1 to 2 tbsp sichuan chili crisp
• 2 tbsp tamari or soy sauce
• 1/2 tsp toasted sesame oil
• 1 tbsp 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.
5. Make the Sesame-Chili Dipping Sauce: In a small bowl, add the chili crisp, tamari, sesame oil, and honey. Whisk until well combined. Set aside.
6. To serve, arrange the meatballs on a platter and garnish with chopped fresh cilantro and sesame seeds, if using. Serve alongside the dipping sauce with some toothpicks.