Asian Chicken Meatballs

• 1 cup water
• 1 pkg. (120 g) Stove Top Lower Sodium Stuffing Mix for Chicken
• 1 lb. (450 g) extra-lean ground chicken
• 2 green onions, chopped
• 1 Tbsp. minced gingerroot
• 2 cloves garlic, minced
• 2 Tbsp. reduced-sodium soy sauce, divided
• 1/4 cup Kraft Catalina Dressing
• 1 Tbsp. Sriracha sauce (hot chili sauce)

1. Heat oven to 350F.
2. Add water to stuffing mix in medium bowl; stir just until moistened.
3. Let stand 10 min.
4. Add chicken, onions, ginger, garlic and 1 Tbsp.
5. soy sauce; mix just until blended.
6. Shape meat mixture into 32 balls, each about 1 inch in diameter; place on foil-covered rimmed baking sheet sprayed with cooking spray.
7. Bake 20 to 25 min.
8. or until done (165 degrees F).
9. Meanwhile, mix dressing, Sriracha sauce and remaining soy sauce until blended.
10. Serve meatballs with dressing mixture.

water, lower, extralean ground chicken, green onions, gingerroot, garlic, soy sauce, sriracha sauce

Taken from www.kraftrecipes.com/recipes/asian-chicken-meatballs-183934.aspx (may not work)