Sticky Glazed Ginger Chicken MEATBALLS

• całkowity czas: 30 minutes

Składniki

1 lb ground chicken

1/4 cup almond flour

1 tbsp grated fresh ginger

1/4 cup chopped fresh basil

1/3 cup grated carrot (about 1 large carrot)

1/4 cup green onion, white and green parts, thinly sliced

1/2 tsp garlic powder

1 tbsp coconut aminos

2 tsp fish sauce

1-2 tbsp sriracha

1 tsp salt

1/2 tsp pepper

Glaze:

1/2 cup coconut aminos

2 tbsp honey

2 tbsp rice vinegar

1-2 tbsp sriracha

1 tsp grated fresh ginger

1/2 tsp garlic powder

2 tsp sesame oil

For serving (optional): prepared rice, steamed or roasted broccoli, sesame seeds

Wskazówki

Preheat your oven to 400

In a large bowl, combine the ground chicken, almond flour, ginger, basil, carrot, green onion, garlic powder, coconut aminos, fish sauce, sriracha, and salt and pepper. Mix until just combined.

Using damp hands - I like to coat my hands in avocado oil - form the mixture into 2-inch meatballs. (Damp hands keep the meat from sticking too much.)

Add the meatballs to a parchment-lined baking sheet and bake in your preheated oven for 25 minutes then broil for 1-2 minutes until golden brown.

Remove the meatballs from the oven and add your glaze ingredients to a large nonstick skillet over medium-low heat.

Bring the glaze to a simmer and continue to simmer until the sauce is thick and coats the back of a spoon (3-5 minutes).

Add the meatballs to the glaze, tossing to coat them well, and then remove from heat.

Serve over rice and top with sesame seeds.

ENJOY!