Chicken meatballs in Chinese black beansauce

Never in my life I've actually made meatballs out of chicken, but there's a first for everything. I think it's a good, blanc canvas to capture flavours in, but the minced meat itself doesn't add flavour to the dish. I added Chinese black bean sauce and it was super tasty. You could also use the recipe for the meatballs and add another sauce if you like. Ingredients meatballs (2/3p): • 300 gram minced chicken meat • 2 spring onions • 2 garlic cloves • 2 tsp finely chopped ginger • 1 egg yolk • 1 tbsp dark soy sauce • 1 tbsp cornstarch • some breadcrumbs • 1 de-seeded chilli pepper • Ingredients black bean sauce: • 2 tbsp fermented Chinese Black Bean sauce • 1 cup vegetable broth • 3 garlic cloves • 2 tsp finely chopped ginger • 1 tbsp sugar • 3 tbsp mirin • vegetables of choice • 1 white onion • 1. Start with finely chopping the ingredients for your meatballs and add them to the minced meat. Mix well. If the mixture is a little too soft, add some breadcrumbs or a little extra cornstarch until you can roll small balls. I made 14 balls. 2. Roll the balls in some breadcrumbs. This will give them a nice and slightly crispy skin. Fry them in a little bit of oil on medium heat, until cooked. Take them out of the pan and set aside. 3. Take the pan and add some new oil. Fry your ginger, garlic and onion until golden. Add your other vegetables and stir-fry quickly. 4. Add the black bean paste and all the other ingredients for the sauce. Simmer for a few minutes until it thickens. If this doesn't really happen, add a tiny bit of cornstarchwater. 5. Last but not least, add the balls back into the sauce or serve them on the side to keep the crispy outside from getting soft again. I added them all in, because I prefer it this way, but both ways are fine. Enjoy with white rice or noodles! The balls are also really tasty in a soup or as filling for dumplings.