Description
These Sticky Glazed Chicken Ginger Meatballs are a flavorful and healthy dish featuring ground chicken meatballs baked to perfection and coated in a tangy, sticky ginger glaze. Served over jasmine rice with steamed or roasted broccoli, this recipe offers a delightful balance of sweet, spicy, and savory notes that make it perfect for a weeknight dinner.
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.
- Prepare Meatball Mixture: In a large bowl, combine the ground chicken, almond flour, grated ginger, chopped basil, grated carrot, sliced green onions, garlic powder, coconut aminos, fish sauce, sriracha, salt, and pepper. Mix gently until all ingredients are just combined without overworking.
- Form Meatballs: Using damp hands coated with avocado oil to prevent sticking, shape the mixture into 2-inch meatballs, making sure they are even in size.
- Bake Meatballs: Place the meatballs on a parchment-lined baking sheet and bake in the preheated oven for 25 minutes. After baking, broil them for 1 to 2 minutes until they develop a golden brown color.
- Prepare Glaze: While the meatballs are baking, combine coconut aminos, honey, rice vinegar, sriracha, grated ginger, garlic powder, and sesame oil in a large nonstick skillet over medium-low heat. Bring to a simmer and cook until the sauce thickens enough to coat the back of a spoon, about 3 to 5 minutes.
- Coat Meatballs: Remove the meatballs from the oven and transfer them to the skillet with the glaze. Toss gently to coat all meatballs evenly with the sticky sauce. Remove from heat.
- Serve: Serve the glazed meatballs hot over cooked jasmine rice alongside steamed or roasted broccoli. Garnish with sesame seeds for added texture and flavor. Enjoy your meal!
Notes
- Double the recipe to have leftovers for the next day; reheat meatballs and glaze together in a pan until warmed through.
- Using avocado oil on your hands makes shaping meatballs easier and prevents sticking.
- Adjust sriracha amount in both meatballs and glaze to your desired spice level.
- Substitute almond flour with gluten-free breadcrumbs if preferred.
- The glaze can be prepared while meatballs bake to save time.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 8 g
- Sodium: 600 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: 70 mg
