In a large bowl, mix together the first 11 ingredients (ground chicken through the egg). With a small scoop, scoop out the mixture onto a parchment lined sheet pan.
Bake the meatballs in the oven for 15 minutes. Then pour over the tomato sauce and sprinkle over the Parmesan cheese. Return the meatballs to the oven and bake for 5-7 minutes more, or until the meatballs are cooked through and the sauce is bubbling.
Remove from the oven and let rest at least 5 minutes before serving.
Preheat oven to 400 F. Saturate drumsticks with olive oil and season with salt and pepper. Place chicken, on a parchment lined baking sheet. Roast, about 45 minutes or until chicken is cooked through and skin is crispy.
While chicken is cooking, prepare Glaze. Combine remaining ingredients (lychee through ginger) in a food processor, and blend until smooth. Season with salt and pepper to taste.
Brush glaze over drumsticks during the last 5 minutes of cooking. Then brush some more on when chicken is removed from oven, and serve with cilantro and pepper slices for garnish!