Description
These Sticky Glazed Chicken Ginger Meatballs are flavorful and tender, coated in a sweet and spicy glaze with hints of ginger and garlic. Baked to perfection and served with rice and broccoli, this dish is perfect for a delicious and satisfying meal.
Ingredients
Scale
Meatballs
- 1 pound ground chicken
- ¼ cup almond flour
- 1 tablespoon fresh ginger, grated
- ¼ cup fresh basil, chopped
- ⅓ cup carrot, grated (about 1 large carrot)
- ¼ cup green onion (white and green parts), thinly sliced
- ½ teaspoon garlic powder
- 1 tablespoon coconut aminos
- 2 teaspoons fish sauce
- 1-2 tablespoons sriracha
- 1 teaspoon salt
- ½ teaspoon pepper
Glaze
- ½ cup coconut aminos
- 2 tablespoons honey
- 2 tablespoons rice vinegar
- 1-2 tablespoons sriracha
- 1 teaspoon fresh ginger, grated
- ½ teaspoon garlic powder
- 2 teaspoons sesame oil
For Serving
- Prepared rice (such as jasmine rice)
- Steamed or roasted broccoli
- Sesame seeds, to garnish
Instructions
- Preheat oven: Preheat the oven to 400°F to prepare for baking the meatballs.
- Mix meatball ingredients: In a large bowl, combine ground chicken, almond flour, grated ginger, chopped basil, grated carrot, sliced green onion, garlic powder, coconut aminos, fish sauce, sriracha, salt, and pepper. Mix gently until just combined to avoid tough meatballs.
- Form meatballs: With damp hands (coated in avocado oil to prevent sticking), shape the mixture into 2-inch meatballs.
- Bake meatballs: Place the meatballs on a parchment-lined baking sheet and bake for 25 minutes at 400°F. Then broil for 1 to 2 minutes to achieve a golden brown finish.
- Prepare glaze: In a large nonstick skillet over medium-low heat, combine coconut aminos, honey, rice vinegar, sriracha, grated ginger, garlic powder, and sesame oil. Bring it to a simmer and cook until the glaze thickens and coats the back of a spoon, about 3 to 5 minutes.
- Coat meatballs with glaze: Add the baked meatballs to the glaze in the skillet and toss gently to coat them well. Remove from heat.
- Serve: Serve the glazed meatballs over prepared jasmine rice alongside steamed or roasted broccoli, garnished with sesame seeds. Enjoy your flavorful meal!
Notes
- Double the recipe to enjoy leftovers; reheat meatballs with glaze in a pan until warmed through.
- Use avocado oil on your hands when forming meatballs to prevent sticking.
- Adjust sriracha amount in meatballs and glaze to suit your heat preference.
- Substitute almond flour with gluten-free breadcrumbs for variety.
- Serve with other vegetables if desired for more color and nutrients.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 8 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 85 mg
