Basil Chicken Meatballs with Ponzu Sauce

Ingredients

• 2 tablespoons basil 
• 2 tablespoons basil 
• 2 large egg whites lightly beaten
• 1.5 teaspoons fish sauce 
• 0.3 cup basil fresh chopped
• 0.3 cup basil fresh chopped
• 2 teaspoons garlic minced
• 0.3 cup spring onion chopped
• 1 tablespoon spring onion chopped
• 1.5 pounds ground chicken 
• 1 tablespoon juice of lemon fresh
• 0.3 cup soy sauce 
• 1.5 teaspoons mirin sweet ( rice wine)
• 2 tablespoons orange juice fresh
• 0.7 cup panko bread crumbs 
• 1 Dash pepper red crushed
• 2 tablespoons chilli sauce sweet
• 0.3 cup coconut sweetened flaked
• 0.3 cup coconut sweetened flaked
• 1.5 teaspoons water 

Equipment

• bowl
• frying pan
• oven
• broiler pan

Directions

1. Preheat oven to 42
2. To prepare meatballs, combine first 9 ingredients in a large bowl; shape mixture into 16 (1 1/2-inch) meatballs.
3. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray.
4. Add 8 meatballs to pan, and cook for 6 minutes, browning on all sides.
5. Remove meatballs from pan, and arrange on the rack of a broiler pan coated with cooking spray. Repeat procedure with the remaining 8 meatballs.
6. Bake at 425 for 7 minutes or until done.
7. To prepare the sauce, combine soy sauce, basil leaves, green onions, juices, 1 1/2 teaspoons water, mirin, and red pepper in a small bowl.
8. Serve sauce with meatballs.
9. Garnish with basil leaves and additional chopped green onions, if desired.