Baked Asian Chicken Meatballs
Print Recipe

Asian Chicken Meatballs

Course: Main Course

Ingredients

Meatball Ingredients

  • 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

Sauce Ingredients

  • 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

Instructions

Meatball Instructions

  • 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. 

Sauce Instructions

  • 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.