2teaspoonSrirachaor any hot sauce (adjust as per taste)
2-3dry red chili
Toasted Seasame seeds
For meal prep lunch bowl
Cooked white rice
Cut bread to small pieces. Soak bread in milk for 10-15 minutes. Then using hand break any bigger pieces and make a smooth mixture.
Drain excess water from minced chicken. Squeeze grated onion to remove excess liquid.
Add all the ingredients mentioned under Meatball except Oil. Add bread milk mixture. Mix everything with hand till well incorporated.
If you feel the mixture is still wet and difficult to make balls then add a couple of teaspoons of bread crumbs to the mixture. But the mixture should not be very dry. It should be smooth and hold shape while making balls
With wet hands make small balls of equal size. (Use a cookies scoop to portion)
Add oil to a pan.
Working in batches place the meatballs in a single layer. Don't overcrowd the pan. Let it cook (on medium-low heat) undisturbed on one side. Then turn and cook further till the ball looks light golden brown in color.
Repeat the above process till all the meatballs are cooked. (Use extra oil if required). Keep the cooked meatballs aside and let it rest.
For the sauce
Mix rest of the ingredients mentioned under sauce.
In the same pan add 1 tablespoon oil. Add Whole red chilies followed by chopped ginger and garlic. Fry until the raw smell is gone but ginger-garlic is not browned.
Add prepared sauce to the pan and cooked meatballs. Let the sauce comes to a boil. The sauce will start to thicken a little bit.
Cook on medium heat till the sauce reached the desired consistency and meatballs are well coated with the sauce. ( Because this will be served with rice I would prefer a bit more sauce in the final dish)
Garnish with toasted sesame seeds and chopped green onions while serving.