Asian Chicken Meatballs

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.

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5 from 1 vote

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.