Description
Delicious sticky glazed chicken ginger meatballs baked to perfection and coated in a flavorful, tangy glaze. Served over jasmine rice with steamed or roasted broccoli and garnished with sesame seeds, this dish offers a perfect balance of savory, sweet, and spicy flavors ideal for a satisfying main course.
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 the oven: Set your 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 maintain tenderness.
- Form meatballs: Using damp hands coated with avocado oil to prevent sticking, shape the mixture into 2-inch meatballs and place them on a parchment-lined baking sheet.
- Bake meatballs: Bake in the preheated oven for 25 minutes until cooked through. Then broil for 1 to 2 minutes to achieve a golden-brown exterior.
- Prepare glaze: While the meatballs cook, combine coconut aminos, honey, rice vinegar, sriracha, grated ginger, garlic powder, and sesame oil in a large nonstick skillet over medium-low heat.
- Simmer glaze: Bring the glaze to a gentle simmer and cook for 3 to 5 minutes until it thickens enough to coat the back of a spoon.
- Coat meatballs: Add the baked meatballs to the skillet with the glaze, tossing gently to coat them evenly. Remove from heat once coated.
- Serve: Plate the glazed meatballs over prepared jasmine rice accompanied by steamed or roasted broccoli. Garnish with a sprinkle of sesame seeds and enjoy your meal.
Notes
- You can double the recipe to have leftovers; reheat meatballs in a pan with the glaze for a few minutes until warmed through.
- Coating your hands with avocado oil while forming meatballs helps prevent sticking and keeps the process smooth.
- If you prefer less spice, adjust the amount of sriracha to taste or omit it entirely.
- Use parchment paper on the baking sheet for easy cleanup and to prevent sticking.
- Fresh herbs like basil add great flavor but can be substituted with cilantro or parsley if desired.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 7 g
- Sodium: 550 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 85 mg
