Asian Chicken Meatballs
Servings 4 servings
Equipment
- 1 Sheet pan
- 1 large skillet
Ingredients
Ingredients
- 1 lb Ground Chicken 93% meat, 7% fat
- 2 cloves Garlic minced
- 1 tsp Fresh ginger minced
- 1/4 tsp Red pepper flakes
- 1/2 tbsp Low Sodium Soy Sauce (Can substitute gluten-free Tamari)
- 1 tsp Sesame Oil
- 3 Scallions Finely chopped
- 1 Egg (Large)
- 1/3 cup Panko Plain or Gluten Free
Sauce
- 1/4 cup Low Sodium Soy Sauce or Gluten-Free Tamari
- 1 tsp Corn Starch
- 1 tbsp Honey
- 1 tsp Sriracha Hot Sauce
- 1 clove Fresh Garlic minced
- 1 tsp Fresh Ginger
- 1 tsp Sesame Oil
- Sesame Seeds and Fresh Scallions (Optional, For Garnish)
Instructions
- Preheat the oven to 400*F, and adjust the oven rack to the middle position
- Line a large, rimmed baking sheet with parchment paper and set aside
- Place all of the meatball ingredients in a medium bowl
- Use your hands to combine them well, but no need to over-mix
- Shape the mixture into approximately 16 meatballs
- Arrange the meatballs on the prepared baking sheet
- Bake them until they are cooked through, about 12 to 15 minutes
- When the meatballs are done, prepare the sauce
- Combine all the sauce ingredients in a small bowl and whisk well
- Pour the sauce into a large skillet over low heat, whisking until it begins to boil
- Cook 30 to 60 seconds, until the sauce thickens
- Turn the heat off immediately
- Gently toss in the meatballs, coating well in sauce
- Top off with fresh scallions and sesame seeds
- Enjoy!