Vietnamese Chicken Meatballs

Mix the ground chicken with the rest of the ingredients (everything except for the sugar) in a large bowl. Mix together thoroughly but gently because if you overwork the meat, your meatballs will be tough.

Using slightly damp hands, roll the mixture into golf ball-sized meatballs. Put them on a plate and let them sit in the fridge for half an hour or so. I found the mixture a bit wet but it set up perfectly after a rest in the fridge.

Preheat the oven to 400 F.

Take the meatballs out of the fridge and line a rimmed baking sheet with parchment paper. Roll each meatball lightly in the granulated sugar and place on the parchment. Bake the meatballs in the centre of the oven for 15 minutes, giving the pan a shake a few times to make sure you get even browning.

Recipe adapted from Joyce’s Vietnamese Chicken Meatballs.