Sweet and Spicy Meatballs
- Preheat oven to 400°F.
- Mix chicken, onions, Panko, garlic, egg, 1/2 tablespoon sriracha, ginger, 1 tablespoon soy sauce, and pepper in a large bowl until just combined, being careful not to over mix.
- Create roughly 1-inch meatballs, placing each one on a parchment -lined baking sheet, not touching each other.
- Bake for 25 minutes, or until a meat thermometer reads 160°F.
- While meatballs bake, combine 1/2 tablespoon sriracha, 2 tablespoons soy sauce, and apricot preserves.
- Toss cooked meatballs in glaze and garnish with finely sliced red chilis.
- Place into a slow cooker on warm if serving at a party or into an oven proof dish and keep warm in the oven until ready to serve.
Sweet and Spicy Meatball Sliders
- Prepare meatballs as above.
- Whisk together mayonnaise, maple syrup, soy sauce and rice vinegar in large bowl. Add cabbage and peach; toss together to coat evenly. Cover and refrigerate.
- When ready to serve, toast slider rolls either on a grill pan or in an oven set to broil. If using an oven, watch the rolls carefully because they will burn quickly.
- To assemble sliders, place a small spoonful of slaw on the bottom of the slider bun, top with a meatball, and drizzle with remaining meatball glaze, if desired.
Sweet and Spicy Meatball Skewers
- Place vegetables into 16-ounce wide mouth mason jars (one jar per kind of vegetable). Add ¼ of the dill, mustard seeds and peppercorns.
- Bring water to a boil over medium heat. Turn heat off and stir in honey, sea salt and rice vinegar. Pour brine over vegetables. Secure lid. Allow pickled vegetables to cool at room temperature for 1 hour. Transfer to refrigerator and chill at least 6 hours before serving.
- Prepare meatballs as above.
- To serve, skewer a piece of vegetable onto a small wooden skewer and then spear a meatball.
