Sweet and Sour Chicken Meatballs

1 lb (0.5 kg) ground chicken

1 egg

1 cup (250 mL) oats, large flake

3 tbsp (45 mL) cilantro, fresh, minced

2 tbsp (30 mL) cornstarch

1/4 tsp (1.25 mL) hot pepper sauce

2 tbsp (30 mL) ginger, freshly grated

2 cloves garlic, minced

1/2 cup (125 mL) orange juice

5 tbsp (75 mL) ketchup

3 tbsp (45 mL) rice vinegar

2 tbsp (30 mL) honey

2 tbsp (30 mL) water

1 tbsp (15 mL) soy sauce

1 tbsp (15 mL) sesame oil

2 tbsp (30 mL) sesame seeds

1/2 cup (125 mL) green onions, sliced

1 green pepper, chopped

1 red pepper, chopped

salt, to taste

1 Combine ground chicken, salt, egg, oats, cilantro, 1 Tbsp (15 mL) cornstarch, hot pepper sauce, 1 Tbsp (15 mL) grated fresh ginger and garlic.
2 Shape mixture into 16 meatballs.
3 In pot with lid, combine remaining ingredients, except green onions and peppers. Add meatballs. Cover, bring sauce to a boil, then reduce heat until sauce thickens and meatballs are cooked through (approximately 20 minutes) or until a meat thermometer inserted into the chicken pieces reads 165°F (74°C). Stir in green onion and peppers and simmer an additional 5-10 minutes. If the sauce becomes too thick, stir in more orange juice.
4 Serve meatballs on serving platter over cooked rice or egg noodles. Garnish with more sesame seeds and minced cilantro.