- 1¼ pounds ground chicken
- ¼ cup chopped fresh cilantro
- 1 fresh serrano or jalapeno chile pepper, seeded and minced
- 2 cloves garlic, minced
- 2 scallions (white and green parts), finely chopped
- 1 teaspoon peeled and finely grated fresh ginger
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 1 tablespoon olive oil
- One 15-ounce can tomato sauce
- 2 tablespoons fresh lime juice
- 1 teaspoon ground cumin
- Salt and freshly ground black pepper to taste
- In a large bowl, combine all the meatball ingredients except the oil. Mix well, then shape into golf ball-size meatballs.
- Heat the oil in a large skillet over medium-high heat. Add the meatballs and cook until browned on all sides and cooked through, 5 to 7 minutes.
- Meanwhile, in a small saucepan, combine the tomato sauce, lime juice, and cumin. Set the pan over medium heat and bring to a simmer. Partially cover and let simmer for 5 minutes. Season with salt and pepper.
- Serve the meatballs with the tomato-lime dip on the side for dunking.