Source: All About Beer Presents The Beer Lover’s Cookbook
Yield: 20 appetizer balls
3 pounds ground chicken, raw
1 medium onion, diced
1 diced red pepper
1 egg
bread crumbs (2 pieces of bread)
4 teaspoons chili sauce
2 tablespoons fresh ginger, minced
1/3 cup dopplebock
1 jalapeño, diced
4 teaspoons soy sauce
1/3 cup fresh basil, diced
2 tablespoons lime juice
your favorite hot sauce to taste
Mix all ingredients in a large bowl Add more breadcrumbs if too moist. (For best results let mixture stand, refrigerated, at least four hours before cooking.) form into 2-inch diameter balls. Sauté on each side until golden brown. Place on a baking pan. Bake at 325° F for 20-25 minutes.
Serve with Thai peanut, spicy pepper or coconut dipping sauces.
Suggeste Beer Pairing: Tröegs HopBack Amber Ale
