A romatic lemongrass is the primary flavoring in these delicate chicken balls, made slightly spicy with both garlic and crushed red pepper flakes. But feel free to tone down the pepper; that’s a matter of personal preference.
2 stalks fresh lemongrass
4 scallions, white parts only, sliced
2 garlic cloves, peeled
1 tablespoon Asian fish sauce (nam pla)
1 tablespoon water
1/2 teaspoon crushed red pepper flakes or to taste
1 large egg
2 tablespoons whole milk
3/4 cup cooked white rice
11/4 pounds ground chicken
Salt and freshly ground black pepper to taste
3/4 cup panko breadcrumbs
Vegetable oil spray
For dipping:
1 cup Sweet and Sour Sauce or purchased duck sauce
1. Preheat the oven to 450°F. Line a rimmed baking sheet with heavy-duty aluminum foil, and spray the foil with vegetable oil spray.
2. Remove and discard leaves from lemongrass, and trim root end. Slice bottom 3 inches of root, and discard remainder. Combine lemongrass, scallions, garlic, fish sauce, water, and red pepper flakes in a blender, and puree until smooth. Set aside.
3. Whisk egg and milk in a mixing bowl, and add lemongrass mixture and rice, and mix well. Add chicken to the mixing bowl, season to taste with salt and pepper, and mix well again. Make mixture into 11/2-inch meatballs, roll meatballs in panko, and arrange meatballs on the prepared pan. Spray tops of meatballs with vegetable oil spray.
4. Bake meatballs for 12 to 15 minutes, or until cooked through and no longer pink. Remove the pan from the oven, and serve immediately, accompanied by a bowl of Sweet and Sour Sauce.
Note: The meatball mixture can be prepared up to 1 day in advance and refrigerated, tightly covered. Also, the meatballs can be baked up to 2 days in advance and refrigerated, tightly covered. Reheat them in a 350°F oven, covered, for 10 to 12 minutes, or until hot.