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rachelthechef7
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Stir the panko with the milk in a large bowl. Let it soak for 2 minutes, then add the chicken, eggs, green onions, garlic, ginger, sesame oil and salt. Stir very well to combine.
Line a large rimmed baking pan with parchment. Wet your hands with cold water, then shape the chicken mixture into about 24 large meatballs. Place them on the prepared pan.
Wash hand thoroughly. Cover the meatballs lightly with plastic wrap and chill in the fridge for at least 30 minutes (and for as long as 12 hours).
Stir the ketchup, honey, soy sauce and ginger together in a small bowl.
Preheat the broiler to High. Move the top rack to the middle of the oven. Line a large rimmed baking pan with foil and brush with oil.
Transfer the chilled meatballs to the greased pan. Brush each one with some canola oil. Broil meatballs for 7 minutes OR until golden and bubbling (Aimee's note...in my oven it was more like 10 minutes). Carefully turn each meatball over and broil another 2-4 minutes.
Spoon or brush the glaze over each meatball and broil for another 2-4 minutes, or until the glaze is bubbly. Serve meatballs with rice or mashed potatoes and stir-fry vegetables of your choice.