Description
These Sticky Glazed Chicken Ginger Meatballs are tender, flavorful, and coated in a deliciously sticky glaze made with coconut aminos, honey, and fresh ginger. Baked to perfection and tossed in a savory-sweet sauce, they make a perfect main course served over jasmine rice with steamed or roasted broccoli and a sprinkle of sesame seeds.
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 the 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 onion, garlic powder, coconut aminos, fish sauce, sriracha, salt, and pepper. Mix gently until just combined to keep the texture tender.
- Form Meatballs: Using damp hands coated with avocado oil to prevent sticking, shape the mixture into 2-inch meatballs evenly sized for uniform baking.
- Bake Meatballs: Place the meatballs on a parchment-lined baking sheet and bake at 400°F for 25 minutes. Then broil for 1 to 2 minutes until golden brown on top for a nice finish.
- Prepare Glaze Sauce: While the meatballs bake, in a large nonstick skillet over medium-low heat, combine coconut aminos, honey, rice vinegar, sriracha, grated ginger, garlic powder, and sesame oil. Bring the mixture to a simmer, cooking for about 3 to 5 minutes until the sauce thickens and coats the back of a spoon.
- Coat Meatballs in Glaze: Add the baked meatballs to the skillet and toss well to coat them in the sticky glaze evenly. Remove from heat once coated.
- Serve: Serve the glazed meatballs over prepared jasmine rice with steamed or roasted broccoli on the side. Garnish with sesame seeds and enjoy your delicious meal.
Notes
- Feel free to double the recipe as the meatballs keep well for the next day.
- Reheat by warming the meatballs and glaze in a pan over medium heat until warmed through.
- Use avocado oil on your hands when forming meatballs to prevent sticking and make shaping easier.
- Adjust sriracha amount in both meatballs and glaze to your preferred spice level.
- Almond flour can be substituted with another gluten-free flour if needed.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 8 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 85 mg
