Chicken Meatball Skewers with Ginger Lime Sauce

Ingredients

• 1 pound ground chicken

• 1 egg

• 1/2 cup panko crumbs

• 2 tablespoons scallions, thinly sliced

• 1 teaspoons soy sauce

• 1 tablespoon Fustini's Ginger and Honey balsamic

• 1 teaspoon ginger, finely grated

• 1 tablespoon sesame seeds Sharon's Hint • salt to taste

• 2 tablespoons Fustini's Persian Lime olive oil Adapted from "Epicurious"

Ginger Lime Sauce

• 1 clove garlic

• 3 tablespoons Fustini's Ginger Lime Agrodolce

• 1/3 cup soy sauce

• 2 1/2 tablespoons Fustini's Spicy Korean balsamic

• red pepper flakes to taste

• 3 tablespoons water, or to adjust the taste Directions

Step 1.

Combine chicken, egg, panko, scallions, soy sauce, vinegar, ginger sesame seeds and salt. Using your hands, roll the mixture into 1" balls, packing firmly. Refrigerate for 20 minutes to set. If using wooden skewers, soak in a pan of water for 20 minutes. Pre-heat grill to medium-high.

Thread 2 skewers through each meatball, with 2-3 meatballs per skewer pair. Pat meatballs so they lay a little flat. This will allow them to cook more evenly in the middle. Brush with olive oil to keep from sticking to the grates. Grill meatballs until light grill marks form, 3-4 minutes. Turn and grill the other side for an additional 2 minutes. After the first turn, brush meatballs with sauce, remove to indirect heat to keep from burning and turn to baste the other side.

Step 2. Ginger Lime Sauce

Combine all ingredients in a bowl. Divide to use 1/2 to baste meatballs while cooking and the other 1/2 to use as a dipping sauce.