1. To make the sauce: 2. Chop the scallions and mince the garlic. 3. Heat oil in a small saucepan. Add scallions, garlic, and galangal and cook for 3 minutes, stirring frequently. 4. Add pineapple, vinegar, ketchup, sugar, chili paste, and soy sauce and mix well. Bring to a boil over medium-high heat, then reduce heat to low and simmer for 5 minutes. 5. Combine cornstarch and 1 tablespoon of water in a small cup. Add the mixture to the sauce and cook, stirring, for 1 minute or until thickened slightly. Allow to cool to room temperature before serving. 6. To make the meatballs: 7. Cover a rimmed baking sheet with foil and spray with cooking spray. 8. Remove the leaves from the lemongrass and trim the root end. Slice the bottom 3 inches of the root; discard the remainder. Combine the lemongrass, scallions, garlic, fish sauce, water, and crushed red pepper flakes in a blender or food processor and puree until smooth. 9. Whisk the egg and milk in a large mixing bowl. Add the lemongrass mixture and rice and mix well. Add the ground chicken and salt and pepper to taste and mix again. 10. Make into 1 1/2 inch meatballs, roll in the panko crumbs, and place on the prepared pan. Spray the tops of the meatballs with cooking spray. 11. Bake at 450 degrees for 12-15 minutes until meatballs are cooked through and no longer pink. Served immediately with the dipping sauce. ---------------------------------------------------------------------------
Nutrition
Ingredients
