Asian Chicken Meatballs

I found this meatball recipe one day on flipboard but I didn't follow the recipe.  The I thought I had found it again but it wasn't right.  So, here it is with the updates I made which make the meatballs.  I'm still working on the sauce/gravy so I'll put it as a start but it needs more depth.

Original recipe: http://littlespicejar.com/25-minute-asian-chicken-meatballs/

My version

Asian Chicken Meatballs

Meatballs

• ground chicken 1 1/2 - 2 pounds, dark and white meat or just dark meat
• 6 scallions, finely sliced
• 5 garlic cloves, minced
• 1 1/2 tablespoons sesame oil
• 1 - 1 1/2 inch piece of ginger, grated
• 1 tablespoon Chinese five spice powder
• 2 tablespoons tamari
• 1 1/2 tablespoons sesame oil
• 4 tablespoons thai basil, chopped
• 2 tablespoons lemon grass, minced
• 1 tablespoon olive oil
• 1 pat butter (about 1 tablespoon)

Sauce

• 1/2 cup chicken stock
• 1/2 cup water
• 1/2 cup tamari or coconut aminos
• 1/4 cup hosin sauce (gluten free: https://san-j.com/products/hoisin)
• 1 scallion, finely sliced
• 1/4 cup chopped thai basil
• 1/4 cup chopped cilantro

1. chop all the ingredients for the meatballs and mix with ground chicken
2. heat a pan with a pat of butter and 1 tablespoon olive oil
3. once hot, make meatballs with either two spoons or your hands and place in pan to cook in batches
4. after all the meatballs are cooked, make the sauce just by mixing everything together in the pan you cooked the meatballs
5. Add the meatballs to the sauce

You can put this on rice if you make sauce.   If you don't, you can eat the meatballs plain or on lettuce leaves.