Recipe Of The Week 4/7: Chicken Meatballs

Yields 2 Servings

Ingredients:

• 1 pound 93/7 ground chicken
• 2 garlic cloves, minced
• 1 teaspoon fresh ginger, minced
• 1⁄4 teaspoon red pepper flakes
• 1⁄2 tablespoon low sodium soy sauce, or gluten-free tamari
• 1 teaspoon sesame oil
• 3 scallions, finely chopped
• 1 large egg
• 1⁄3 cup panko, plain or gluten-free

Sauce:

• 1⁄4 cup low sodium soy sauce, or gluten-free tamari
• 1 teaspoon corn starch
• 1 tablespoon honey
• 1 teaspoon sriracha hot sauce
• 1 clove fresh garlic, minced
• 1 teaspoon fresh ginger
• 1 teaspoon sesame oil
• sesame seeds and fresh scallions, for garnish

Directions:

• Preheat the oven to 400°F, and adjust the oven rack to the middle position. Line a large, rimmed baking sheet with parchment paper and set aside.
• Place all of the meatball ingredients in a medium bowl. Use your hands to combine them well, but no need to over-mix. Shape the mixture into approximately 16 meatballs.
• Arrange the meatballs on the prepared baking sheet. Bake them until they are cooked through, about 12 to 15 minutes.
• When the meatballs are done, prepare the sauce. Combine all the sauce ingredients in a small bowl and whisk well. Pour the sauce into a large skillet over low heat, whisking until it begins to boil, then cook 30 to 60 seconds, until the sauce thickens.
• Turn the heat off immediately and gently toss in the meatballs and coat well.
• Top off with fresh scallions and sesame seeds. Enjoy immediately.

Meal Plan Check Boxes:
4 Proteins
2 Fats

Nutritional Facts: 4 meatballs, Calories: 250 kcal, Carbohydrates: 12 g, Protein: 26.5 g, Fat: 10.5 g

Adapted From: https://www.skinnytaste.com/asian-chicken-meatballs/#recipe