Hungry for More: Asian chicken meatballs

A lot of traditional meals at Christmastime are meatballs, mashed potatoes, gravy and maybe a little lutefisk for those Norwegians. But, before you take out your ground beef, potato masher (or box of instant potatoes, no shame in that) why not try a fun twist to the tradition?
Host Jim Manney is with Mezzaluna head chef Eric Watson while he shows us how to make some Asian chicken meatballs.
When you mix fresh ground chicken with some chile paste and hoisin sauce, it gives them that zing you would expect from any Asian dish.
Chef Watson also shows us a quick marinated pea pod to pair with your meatballs. Then just put both of them on a skewer, serve plain or over Asian slaw.

Asian Chicken Meatballs

2 lb. Raw ground chicken

1/2 c. Hoisin sauce
2 tbsp. Chile paste or Asian hot sauce

1 tbsp. Ketchup
1/4 c. Soy sauce
2 tsp. Fish sauce
2 tsp. Lime juice
2 Whole eggs

6 Egg yolks

Panko bread crumbs as needed
Combine all ingredients except breadcrumbs in a mixing bowl. Slowly add breadcrumbs until desired consistency is achieved. Be careful no to add too much breadcrumbs as the finished meatball will be very dry.
Roll meatballs to desired size and place on an oiled baking sheet pan. Bake at 375 degrees for approximately 10 minutes, or until cooked through.
Drizzle with hoisin sauce or favorite Asian style sauce, place on a skewer with a sesame snap pea and serve.