Description
These Sticky Glazed Chicken Ginger Meatballs are a flavorful and healthy dish featuring ground chicken mixed with fresh ginger, basil, and vegetables. Baked until golden and then tossed in a sweet and spicy coconut aminos glaze, they make a perfect main course served over jasmine rice and broccoli.
Ingredients
Scale
Meatballs
- 1 pound ground chicken
- 1/4 cup almond flour
- 1 tablespoon fresh ginger, grated
- 1/4 cup fresh basil, chopped
- 1/3 cup carrot, grated (about 1 large carrot)
- 1/4 cup green onion (white and green parts), thinly sliced
- 1/2 teaspoon garlic powder
- 1 tablespoon coconut aminos
- 2 teaspoons fish sauce
- 1-2 tablespoons sriracha
- 1 teaspoon salt
- 1/2 teaspoon pepper
Glaze
- 1/2 cup coconut aminos
- 2 tablespoons honey
- 2 tablespoons rice vinegar
- 1-2 tablespoons sriracha
- 1 teaspoon fresh ginger, grated
- 1/2 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 the oven: Set your oven to 400°F to prepare for baking the meatballs.
- Prepare the meatball mixture: 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 all ingredients are just combined.
- Form the meatballs: With damp hands coated with avocado oil to prevent sticking, shape the mixture into 2-inch meatballs.
- Bake the meatballs: Place the meatballs on a parchment-lined baking sheet and bake for 25 minutes. Then broil for 1 to 2 minutes until golden brown on top.
- Make the glaze: While the meatballs bake, combine coconut aminos, honey, rice vinegar, sriracha, grated ginger, garlic powder, and sesame oil in a large nonstick skillet over medium-low heat. Simmer the sauce for 3 to 5 minutes until thick enough to coat the back of a spoon.
- Coat the meatballs: Once baked, add the meatballs to the glaze in the skillet and toss to coat them evenly. Remove from heat.
- Serve: Plate the glazed meatballs over prepared jasmine rice, add steamed or roasted broccoli on the side, and garnish with sesame seeds. Enjoy your meal!
Notes
- You can double the recipe to have leftovers that keep well. Reheat meatballs with glaze in a pan for a few minutes until warmed through.
- Using avocado oil on your hands helps prevent the meat mixture from sticking when forming meatballs.
- Adjust sriracha amounts based on your preferred spice level.
- If almond flour is not available, finely ground pork rinds or coconut flour may be used as a substitute, but adjust quantity slightly due to different absorbency.
- Broiling the meatballs at the end creates a nice golden crust, enhancing flavor and texture.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 7 g
- Sodium: 650 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
