Description
Delicious sticky glazed chicken ginger meatballs baked to perfection and coated in a flavorful honey and coconut aminos glaze. Served over jasmine rice with steamed or roasted broccoli, these meatballs deliver a perfect balance of savory, sweet, and spicy flavors with a hint of fresh ginger and basil.
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 the oven: Set your oven to 400°F to prepare for baking the meatballs.
- Make the meatball mixture: In a large bowl, combine ground chicken, almond flour, grated ginger, chopped basil, grated carrot, sliced green onion, garlic powder, coconut aminos, fish sauce, sriracha, salt, and pepper. Mix until just combined to keep the texture light.
- Form the meatballs: Using damp hands coated with a little avocado oil to prevent sticking, shape the mixture into 2-inch meatballs.
- Bake the meatballs: Place the meatballs on a parchment-lined baking sheet and bake for 25 minutes. Then broil for 1 to 2 minutes until they are golden brown and slightly crisp on the outside.
- Prepare the glaze: While the 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 and cook for 3 to 5 minutes until the sauce thickens and coats the back of a spoon.
- Glaze the meatballs: Add the baked meatballs to the skillet with the glaze and toss gently to coat them evenly. Remove from heat once coated.
- Serve: Plate the glazed meatballs on a bed of jasmine rice with a side of steamed or roasted broccoli. Garnish with sesame seeds for added flavor and texture. Enjoy warm.
Notes
- Double the recipe to have leftovers as these meatballs keep well refrigerated for the next day.
- Reheat leftovers gently on a skillet with the glaze to maintain moisture and flavor.
- You can adjust the amount of sriracha in both meatballs and glaze to your preferred spice level.
- Using parchment paper on the baking sheet helps prevent sticking and makes cleanup easier.
- If almond flour is unavailable, finely ground pork rinds or gluten-free breadcrumbs can be used as a substitute.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 6 g
- Sodium: 750 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 85 mg
