Happy Spring and Gluten-Free Asian Chicken Meatballs

Hooray, it's the first day of Spring! When my kids were little, we would talk about the Spring Equinox and how legend has it, you can balance an egg on its end. Then, we'd go outside and try it on the sidewalk. It actually worked! (Or was that the little indentation in the sidewalk that helped?)

Yesterday was gorgeous and I did one of my favorite spring tasks -- burning sticks. Nothing like picking up all the twigs and sticks in the still-muddy backyard, throwing them in the firepit and lighting a nice, afternoon blaze. What says spring like that, huh? Last night, though, brought an absolutely stunning full moon -- the largest full moon in almost 20 years. There is a scientific explanation (and name) for this but I can't remember what it is. But, on a crystal-clear Ohio night, oh, that moon was breathtaking!

For dinner last night, I wanted something low-carb, healthy and totally tasty that even 18-year-old Chip would like. These Asian chicken meatballs with ponzu sauce were just the ticket. They would make a great appetizer or light dinner.

Gluten Free Asian Chicken Meatballs with Ponzu Sauce

Meatballs:
1/3 cup gluten free cornflake crumbs
1/3 cup gluten free brown rice breadcrumbs
1/3 cup flaked sweetened coconut (don't leave out!)
1/4 cup chopped green onions
1/4 cup chopped cilantro
2 tablespoons Asian chili sauce with garlic
1 tablespoon soy sauce
1 tablespoon fresh lime juice
1 pound ground chicken
1 egg white

Sauce:
1/4 cup gluten free soy sauce
2 tablespoons minced cilantro
1 tablespoon chopped green onions
2 tablespoons orange juice
1 tablespoon lime juice
1 tablespoon white wine
1 teaspoon sugar
dash hot sauce (ie Frank's)

Preheat oven to 375 degrees. Combine all meatball ingredients in large bowl. Shape into 1 1/2 inch meatballs. Heat a large nonstick skillet over medium high heat. Add 1 tablespoon olive oil. Add 8 meatballs to pan and cook for 6 minutes, browning on all sides. Remove meatballs and arrange on cookie sheet that has been sprayed with cooking spray. Repeate with remaining meatballs. Bake meatballs for 7-10 min or until done.

For sauce, combine all ingredients in a small bowl. Serve with meatballs. (Note: meatballs are great wrapped in a boston lettuce leaf, drizzled with sauce and eaten like a taco, or even better, served over white rice that has been adorned with some cilantro and a squeeze of fresh lime juice.)