Quinoa Chicken Balls

Quinoa Chicken Balls

Chicken Mixture

Mix together the following:

*1 pound ground Chicken
*1 cup cooked Red Quinoa
*1 cup Italian Panko Bread Crumbs, save 1/4 cup to roll the outside each quinoa chicken ball
*1 teaspoon Sesame Oil
*1 Egg
*1 1/2 teaspoons Garlic, minced
*1/8 teaspoon ground Ginger
*1/2 teaspoon Sea Salt
*1/4 teaspoon Chili Powder

Asian Sauce:

*1/4-1/2 cup Hoisin Sauce
*4 tablespoon Rice Vinegar
*1/4 teaspoon Sesame Oil
*1/4 ground Ginger
*1/4 teaspoon Chili Powder
*1 1/4 tablespoon Soy Sauce
*1 teaspoon Garlic, minced

Pre-heat oven to 400* and bake 15-20 minutes or until done. (Use a Silpat on 1/2 baking sheet and using a 1/2 ounce Scoop combined chicken mixture and place quinoa chicken balls (rolled in bread crumbs) onto Silpat.)

Whisk together the all the sauce ingredients in a small sauce pan and bring to a boil on medium heat and then simmer for about five minutes, whisking. Drizzle over cooked quinoa chicken balls and serve.

Recipe adapted from Creme de la Crumb