I love this recipe for an easy weeknight dinner. All baked in the oven, and completely grain free- these meatballs are a great way to make chicken a little more interesting. I’ve made these so many times, both Italian and Asian style- and they are always a hit with adults and kids alike. I really like to use organic chicken- I get mine frozen at L’Autre Choix in Montreal, but be sure to check your local health food store.
Asian Chicken Meatballs
- 1/2 tsp fresh ginger grated
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1 egg
- 1/2 tsp sriracha optional
- 2 tsp tamari I use low sodium
- 1 tsp toasted sesame oil
- 1/2 cup almond flour
- 1 lb ground organic chicken
- 1 tbsp sesame oil
- 1/3 cup maple syrup
- 2 tbsp tamari I use low sodium
- 1 clove garlic finely chopped
To Serve (optional)
- fresh cilantro
- toasted sesame seeds
- chopped scallion
- Set oven to 400 degrees F. Spray a large baking sheet with avocado oil.
- In a large bowl, whisk all ingredients except for chicken until a paste forms.
- Add your chicken and work mixture into the meat. Using a cookie scoop or tablespoon measure, form meatballs and arrange evenly on baking sheet. If the meatballs are sticking while rolling, just dip your fingers in water.
- Bake meatballs for 20-25 minutes, flipping halfway through. For a more golden colour, bake on convection, or carefully broil the top for about a minute.
- Add maple syrup, tamari, and sesame oil into a pan over medium heat. When it starts to bubble, add your garlic. Simmer until sauce thickens and coats the back of a spoon, approximately 5 minutes.
- Add meatballs to pan and coat in sauce. Alternatively, you can serve the sauce on the side. Top with toasted sesame seeds and fresh cilantro or green onion.
These have become a staple in my home! So delicious 🙂
jen udashkin says
I’m so glad!