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Vietnamese Chicken Meatballs

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I have had a serious craving for bun - if you eat Vietnamese food, you know what I'm talking about. A bowl with crisp, shredded romaine lettuce, cold rice noodles, lots of chopped dry roasted peanuts, fresh mint and cilantro, shredded carrots, cucumbers and some sort of sticky, sweet bbq meat that you pour nuoc chom over and then scarf it all down like a maniac because it's so refreshingly delicious that you can't stand it?? Okay, if you don't eat Vietnamese food and don't know what I'm talking about, go find some. Honestly. So my quest today was to make some but I didn't feel like tackling the bbq pork today but The Kid loves meatballs so I thought I would whip up some sort of Vietnamese meatballs out of ground chicken and do a kind of   Bun Ga Nuong . The only thing I was worried about was the sticky, caramelized glaze on the outside when I found this recipe on the Food and Wine web site.  It's from a cook book called Small Bites by Jennifer J...
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Sous Vide Chicken Souvlaki Meatballs

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The Kid's sweet 16 is upon us and we always kick off the birthday week with a family BBQ. We are going out for fancy pants Japanese on the actual day so i had thought a Greek mezes style meal would be nice and was planning to do my usual pork and chicken souvlaki but using the sous vide this time. The more I thought about it, the idea of doing two kinds of souvlaki felt kind of boring. I really wanted to sous vide the pork for souvlaki to see if it would solve the dilemma of dry pork, one of my pork souvlaki pet peeves (which it did, recipe coming soon), so that left the chicken. What could I do with chicken that would be easy to feed a crowd, that could be made ahead and just heated up before dinner? As I stared at my tray of boneless, skinless chicken thighs, visions of meatballs began to dance in my head. What if I threw the thighs into the meat grinder and added all of the flavours that would go into the souvlaki marinade along with some ground mushrooms for good meas...
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