Description
These Sticky Glazed Chicken Ginger Meatballs are a flavorful and healthy dish featuring juicy ground chicken meatballs baked to perfection and coated in a sweet and tangy ginger glaze. Served over jasmine rice with steamed or roasted broccoli and garnished with sesame seeds, this recipe offers a delicious balance of savory, spicy, and slightly sweet flavors perfect for a satisfying dinner or meal prep.
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 Oven: Preheat your oven to 400°F to prepare for baking the meatballs.
- Mix Meatball Ingredients: In a large bowl, combine the 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 maintain a tender texture.
- Form Meatballs: Using damp hands coated with avocado oil to prevent sticking, shape the mixture into 2-inch meatballs.
- Bake Meatballs: Place the meatballs on a parchment-lined baking sheet. Bake in the preheated oven for 25 minutes until cooked through. Then broil for 1 to 2 minutes to achieve a golden brown finish.
- Prepare Glaze: While the meatballs bake, in a large nonstick skillet over medium-low heat, combine the coconut aminos, honey, rice vinegar, sriracha, grated ginger, garlic powder, and sesame oil. Bring to a simmer, letting the glaze reduce and thicken to coat the back of a spoon, about 3 to 5 minutes.
- Coat Meatballs in Glaze: Remove cooked meatballs from oven and add them to the skillet with the glaze. Toss gently to coat each meatball thoroughly, then remove from heat.
- Serve: Serve the sticky glazed meatballs over prepared jasmine rice, alongside steamed or roasted broccoli. Garnish with a sprinkle of sesame seeds for an added crunch and flavor.
Notes
- You can double the recipe easily as the meatballs keep well the next day. Reheat them along with the glaze on a pan until warmed through.
- Coating your hands with avocado oil before forming the meatballs prevents sticking and makes shaping easier.
- Adjust the amount of sriracha in the meatballs and glaze to control the spiciness according to your preference.
- Fresh ginger greatly enhances the flavor, but ground ginger can be substituted if necessary, using about ½ teaspoon per tablespoon fresh.
- Almond flour helps bind the meatballs while keeping them gluten free; ground pork rinds or gluten free breadcrumbs can also be used if almond flour is unavailable.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 8 g
- Sodium: 650 mg
- Fat: 15 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 70 mg
