Sesame-ginger chicken meatballs

Oil, canola
Chicken thigh meat, ground	1 pound
Bread crumbs, plain dry	½ cup
Scallions, minced thinly sliced	1/3 cup + garnish
Ginger, peeled, minced	3 tablespoons
Egg	1 large
Garlic, minced	2 cloves
Oil, toasted sesame	2 teaspoons
Soy sauce	2 teaspoons
Salt, kosher	¼ teaspoon

1. Preheat to 450°F; brush a rimmed baking sheet with the oil.
2. In a large bowl, combine the ingredients.
3. Form into 1 1/2-inch balls, and arrange on the baking sheet.
4. Brush the meatballs with oil, and bake for 13 minutes, until browned and cooked through.
5. Transfer the meatballs to a platter, and serve with Asian chile sauce; personally, I went with carrot-ginger and avocado-wasabi dipping sauces.

Recipe from Food&Wine.com