Description
These Sticky Glazed Chicken Ginger Meatballs are a flavorful and healthy dish featuring tender ground chicken seasoned with ginger, basil, and spices, baked to perfection, and coated in a sweet and tangy coconut aminos glaze. Served with jasmine rice and steamed broccoli, this meal is perfect for a delicious dinner that’s both satisfying and wholesome.
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 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 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, avoiding overmixing to keep meatballs tender.
- Form meatballs: Using damp hands (coated lightly with avocado oil to prevent sticking), shape the mixture into 2-inch meatballs.
- Bake meatballs: Place meatballs on a parchment-lined baking sheet and bake in the preheated oven for 25 minutes. Then broil for 1 to 2 minutes until golden brown on top.
- Prepare glaze: While meatballs bake, combine the glaze ingredients—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 until the glaze thickens and coats the back of a spoon, about 3 to 5 minutes.
- Coat meatballs in glaze: Add the baked meatballs to the skillet with the glaze, tossing gently to ensure all meatballs are well coated. Remove from heat once coated.
- Serve: Serve the sticky glazed meatballs over prepared jasmine rice with steamed or roasted broccoli on the side. Garnish with sesame seeds for added texture and flavor. Enjoy your meal!
Notes
- You can double the recipe to have leftovers; these meatballs reheat well on a skillet with glaze added for a few minutes until warmed through.
- Coating your hands with avocado oil helps to prevent sticking when forming meatballs.
- Adjust sriracha amounts in both meatballs and glaze to suit your preferred spice level.
- Use parchment paper on baking sheets for easy cleanup and to prevent sticking.
- For a gluten-free dish, ensure rice vinegar and fish sauce used are gluten-free certified.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 8 g
- Sodium: 650 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 75 mg
