Basil Chicken Meatballs with Ponzu Sauce

The first time I made these I made the sauce also, but skipped it the second time. They are great plain or with a drizzle of soy sauce!

Meatballs

2/3c panko breadcrumbs

1/3c flaked sweetened coconut

1/4c chopped green onions

1/4c chopped fresh basil

2T sweet chili sauce

2t minced garlic

1 1/2t fish sauce

1 1/2lb ground chicken or turkey

2 lg egg whites, lightly beaten

cooking spray

Sauce

1/4c lower sodium soy sauce

2T small basil leaves

1T chopped green onions

2T fresh orange juice

1T fresh lemon juice

1 1/2t mirin (sweet rice wine)

Dash of crushed red pepper

Preheat oven to 425°

To prepare meatballs, combine first 9 ingredients in lg bowl. Shape mix into 16 (1 1/2inch) meatballs

Heat a lg nonstick skillet over med-high heat. Coat pan with cooking spray. Add 8 meatballs to pan, and cook for 6 min, browning on all sides. Remove meatballs from pan, and arrange on the rack of a broiler pan coated with cooking spray. Repeat with remaining 8 meatballs.

Bake for 7 min or until done.

To prepare sauce: combine soy sauce, basil leaves, onions, juices, 1 1/2t water, mirin and red pepper in a small bowl. Serve sauce with meatballs.