Michael Symon's Chicken Meatballs With Peanut Cilantro Sauce
1 pound Ground Chicken
2 cloves Garlic, minced
2 teaspoons Fresh ginger, grated
4 Scallions, thinly sliced
1 teaspoon Ground coriander
2 tablespoons Fish sauce
2 teaspoons Tamari
2 tablespoons Mint, finely chopped
4 tablespoons Cilantro, finely chopped
2 tablespoons Extra virgin olive oil
2 Lime wedges, to serve
Kosher salt, to taste
Freshly ground black pepper, to taste
Bibb lettuce, leaves separated to serve
Peanut Cilantro Sauce:
1/4 cup Roasted unsalted peanuts
1 clove Garlic, sliced
1 cup Cilantro leaves and small stems
1/4 cup Extra Virgin Olive Oil

Preheat the oven to 425ºF.

In a large bowl, combine the ground chicken, garlic, ginger, scallions, coriander, fish sauce, tamari, mint, and cilantro.

Form 8 meatballs and then lightly season with salt and pepper

Place a sauté pan over medium heat and add 2 tablespoons of olive oil.

Add the meatballs and sear on all sides until golden brown, about 2-3 minutes.

Place the meatballs in the oven to finish cooking for 10 minutes.

While your meatballs cook, make your sauce.

To the bowl of a food processor add the blade attachment. Then add the peanuts, garlic, and cilantro.

Pulse until your mixture is a coarse crumb then add in the olive oil over top until just combined.

Season with salt and pepper.

To serve: Place the meatballs onto a plate. Add a spoonful of Peanut Cilantro sauce onto each meatball. Squeeze lime over the top and serve.

No plates? No problem! Just place the meatballs in lettuce cups on the platter.

Chicken meatballs, easy to make cilantro sauce, and a lime wedge to serve. What could be better for game day?

Dishin' With Michael Symon, Part 1