Description
These Sticky Glazed Chicken Ginger Meatballs are a flavorful, easy-to-make dish featuring tender ground chicken meatballs baked to perfection and coated in a rich, tangy, and sweet glaze. Paired perfectly with jasmine rice and steamed or roasted broccoli, this recipe offers a balanced and satisfying meal with a delightful blend of ginger, garlic, and spicy sriracha notes.
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 jasmine rice
- Steamed or roasted broccoli
- Sesame seeds, to garnish
Instructions
- Preheat Oven: Preheat your oven to 400°F to ensure it's hot and ready for baking the meatballs.
- Mix Meatball Ingredients: In a large bowl, combine 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 just combined to avoid toughening the meatballs.
- Form Meatballs: With damp hands coated lightly with avocado oil, form the chicken mixture into 2-inch meatballs to prevent sticking and maintain shape.
- 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: While 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. Bring to a simmer.
- Simmer Glaze: Let the glaze simmer for 3 to 5 minutes until it thickens enough to coat the back of a spoon.
- Toss Meatballs in Glaze: Add the baked meatballs into the skillet with the glaze and toss gently to coat thoroughly. Remove from heat once evenly coated.
- Serve: Serve the glazed meatballs over prepared jasmine rice alongside steamed or roasted broccoli. Garnish with sesame seeds for extra flavor and appeal. Enjoy your meal!
Notes
- Double the recipe to have leftovers as meatballs keep well for the next day.
- To reheat leftovers, warm them in a pan along with the glaze for a few minutes until heated through.
- Using almond flour keeps the meatballs gluten-free and tender.
- Adjust the amount of sriracha according to your spice preference.
- Avocado oil on hands while shaping prevents sticking and helps form perfect meatballs.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 8 g
- Sodium: 520 mg
- Fat: 18 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 70 mg
