Description
Delicious sticky glazed chicken ginger meatballs baked to perfection and coated in a flavorful sweet and spicy glaze. Served best over jasmine rice with steamed or roasted broccoli and garnished with sesame seeds for a complete and satisfying meal.
Ingredients
Scale
For the 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
For the 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 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 overworking the meat.
- Form Meatballs: Using damp hands (coated lightly with avocado oil to prevent sticking), form the mixture into 2-inch diameter meatballs.
- Bake Meatballs: Place the meatballs on a parchment-lined baking sheet and bake in the preheated oven for 25 minutes. Then broil for 1 to 2 minutes until they are golden brown on top.
- 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 to a simmer and cook for 3 to 5 minutes until the sauce thickens and can coat the back of a spoon.
- Coat Meatballs: Add the baked meatballs to the glaze in the skillet and toss gently to coat all meatballs evenly with the sticky sauce. Remove the skillet from heat.
- Serve: Serve the glazed meatballs over cooked jasmine rice alongside steamed or roasted broccoli. Garnish with a sprinkle of sesame seeds and enjoy.
Notes
- You can double the recipe to have leftovers that reheat well when warmed in a pan with the glaze.
- If avocado oil is unavailable, lightly wet your hands to shape the meatballs and avoid sticking.
- Adjust the amount of sriracha in both meatballs and glaze to control the spiciness to your taste.
- Use parchment paper on the baking sheet for easy cleanup and to prevent sticking.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 8 g
- Sodium: 700 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 75 mg
