ASIAN CHICKEN MEATBALLS

Steps:

• Coarsely chop ginger, garlic and green onions.
• Place in bowl of food processor.
• Add water chestnuts to food processor.
• Grind until a thick paste forms.
• There will still be some small pieces of water chestnut.
• Remove paste, place in mixing bowl.
• Add sesame oil, soy sauce, broth and egg to water chestnut paste.
• Add chicken.
• Combine all ingredients until well blended.
• Heat large skillet, add enough vegetable oil to cover the bottom of the pan (to help prevent sticking).
• Using hands, or a small scoop, form a ball of meat about the size of a golf ball, place in the hot skillet.
• The meat mixture is very wet and loose, it will not hold it's shape well, so keep the balls small or they will flatten as they cook.
• Saute meatballs about 2 minutes or until browned on bottom, turn gently to an uncooked side, and continue cooking.
• Keep turning the meatballs as they cook, so that all sides are browned evenly.
• Cut a meatball open to test for doneness by verifying that it is cooked through to the center.
• Remove cooked meatballs and keep warm until all are done.
• Serve plain, or with your favorite dipping sauce.