Super Bowl Panko Crusted Chicken Meatballs - KMSP-TV

Panko Crusted Chicken Meatballs with Blood Orange Chili Garlic Sauce

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Super Bowl Panko Crusted Chicken Meatballs with Blood Orange Chili Garlic Sauce

Ingredients for chicken meatballs:

1 lb. of ground chicken

½ yellow onion minced

1 tsp of garlic minced

1 tsp of fresh ginger minced

1 tbsp. of sesame oil

1 tbsp. of soy sauce

1 ½ cups of Japanese Panko bread crumbs

Ingredients for sauce:

Juice from two blood oranges (navel oranges are ok also)

1 cup of peach preserves

1 tsp. freeze-dried lemongrass

1 tsp. chili garlic sauce

¼ cup of brown sugar

1 tbsp. of sweet cooking rice seasonings


1. Preheat oven to 375 degrees.

2. In a saucepan sauté onions, ginger and garlic with sesame oil over medium heat until onions are cooked about 10 minutes.

3. In a bowl combine ground chicken, ½ cup of bread crumbs, onions, ginger, soy sauce, mix well.

4. Spray a cookie sheet with nonstick spray.

5. Put one cup of bread crumbs in a bowl.

6. Using a tsp. take chicken mixture and roll into Panko bread crumbs.

7. Put chicken meatball on cookie sheet, bake for 10 minutes.

8. Remove from oven set aside.

9. In a saucepan, add all sauce ingredients. Cook over medium heat for 10 minutes.

10. Serve sauce with chicken meatballs. Approximately 25 chicken meatballs.

Super Bowl Crostini


1 baguette sliced

8 tsp. Extra Virgin Olive Oil

1/4 cup of grated Parmesan cheese

1 yellow onion sliced

2 tsp. of minced garlic

1 5.2 oz. of Boursin Garlic and Fine Herbs cheese

1 jar of Robert Rothschild Farm Caramelized Onion Spread (Optional if you don't sauté your own onions and garlic)

2 tbsp. of dry sherry

1 tbsp. of honey

Dash of salt

Dash of pepper

1 (8 oz.)  Steak cut into slices, grilled and then sliced thing

2 sprigs of fresh minced Rosemary


1. Slice baguette into 1/4 slices brush olive oil (5 tbsp.) on both sides; salt and pepper bake on cookie sheet at 375° Fahrenheit until brown.  Set aside.

2. Broil or grill meat. About 5 minutes on each side. Slice thin and set aside.

3. In a frying pan, add 3 tbsp. olive oil; garlic, honey and onion, sauté with sherry, salt and pepper. Sauté until onions are translucence about 15 minutes over medium heat. (Or use Rothschild onion spread for a quicker recipe instead of sautéing the onions.

4. Spread 1 tsp. of Boursin cheese on crostini.

5. Top each slice with ½ tsp. of onions or onion spread.

6. Add one slice of beef on top of onion mixture.

7. Top each crostini with a couple Rosemary leaves.


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