Skewered Sesame Meatbals with Sweet-Sour Sauce

Ingredients:

• 1 lb. ground skinless chicken breast
• 1 (7 oz.) can whole water chestnuts, drained & finely chopped
• 1/4 cup plain dry bread crumbs
• 2 large egg whites
• 2 tbsp. reduced-sodium soy sauce
• 1 large shallot, finely chopped
• 1 tbsp. minced peeled fresh ginger
• 1 tbsp. sesame seeds
• 36 snow peas (about 3 oz.), trimmed
• 3/4 cup bottled sweet-and-sour dipping sauce

Makes 12 Servings (3 skewers with 1 tablespoon sauce per serving)

1. Preheat the oven to 375 F. Spray a jelly-roll pan with nonstick spray.
2. To make the meatballs, combine the chicken, water chestnuts, bread crumbs, egg whites, soy sauce, shallot, and ginger in a medium bowl until well blended. Shape the mixture into 36 meatballs and place in the pan. Sprinkle the meatballs with the sesame seeds. then lightly spray with nonstick spray. Bake until the meatballs are cooked through, about 20 minutes.
3. Meanwhile, bring a large saucepan of water to a boil. Add the snow peas and boil for 1 minute. Drain and rinse under running water to stop the cooking. Drain again.
4. Skewer a snow pea and meatball onto each wooden pick. Repeat with the remaining 35 snow peas and 35 meatballs. Pile the skewers onto a platter and serve the dipping sauce alongside.

WW POINTS VALUE: 2 pts.

 

Note: This recipe appears in the WW Ultimate Chicken Cookbook. These meatballs are what I call elegant appetizers. You can serve these meatballs on game day, at a brunch, luncheon and even a Chinese New Year's Party. These take on meatballs are actually quite tasty and they taste better than what you would order for takeout. The meatballs are flavorful and moist. I do recommend adding some minced garlic to the meatballs for more flavor and making your own sweet and sour sauce.