GLAZE FOR MEATBALLS RECIPES

Steps:

• 1. Make the meatballs: Preheat the oven to 400�F. Line a baking sheet with aluminum foil and spray lightly with nonstick spray. 2. In a large bowl, combine the eggs, salt, scallions, garlic, ginger and panko. Add the ground chicken and, using clean hands, mix until combined. 3. Using your hands or a spoon, form the mixture into golf-ball-size meatballs and arrange on the prepared baking sheet, spacing the meatballs about 1 inch apart. (You may need to bake them in batches.) Bake until the meatballs are browned and fully cooked (the internal temperature reads 165�F on an instant-read thermometer), 20 to 25 minutes. At this point, the cooked meatballs can be stored in an airtight container in the freezer for up to 1 month. 4. Make the glaze: In a small saucepan, combine the soy sauce, rice vinegar, brown sugar, sesame oil, ginger, garlic and onion and bring to a gentle simmer. 5. In a small bowl, combine the cornstarch with 1 tablespoon cold water and whisk to combine. Add the cornstarch slurry to the soy-sesame mixture, whisking constantly until the sauce thickens slightly. Remove from the heat and set aside. 6. To serve, gentle toss the meatballs in the glaze or serve on the side for dipping. To make a rice bowl, serve with steamed white rice and assorted raw vegetables, such as sliced carrots, sliced cucumbers, shredded cabbage and sliced scallions. Garnish with sesame seeds.

Steps:

• Place the meatballs in a large, microwave safe baking dish. Add 1/4 cup water to the dish and cover with a paper towel. Microwave on high power for 10 minutes.
• Meanwhile, in a large sauce pan or skillet, combine the cranberry sauce, chili sauce, brown sugar, lemon juice and Worcestershire sauce. Bring to simmer.
• Remove the meatballs from the microwave and add them to the sauce, stirring to coat evenly. Simmer for an additional 10 minutes.
• Sprinkle with chopped green onions before serving, if desired. Serve alone, as an appetizer, or over rice for a quick and easy meal.