The Best Honey Garlic Meatballs

30m
Serves 1
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Directions

  1. 1In a large bowl, add one pound of ground chicken, one egg, two thirds a cup of gluten free panko, a fourth a teaspoon ground ginger, half a teaspoon garlic powder, one tablespoon coconut aminos, and half a teaspoon sea salt.
  2. 2Mix until just combined.
  3. 3Add in about a fourth a cup of freshly chopped green onion.
  4. 4Give it another quick mix, then form into balls and place on your baking sheet.
  5. 5Pop them in the oven at 400 degrees for about 18 to 20 minutes or until they reach an internal temp of 165.
  6. 6While the meatballs are almost done, get started on the sauce.
  7. 7Mix a third a cup of coconut aminos, a fourth a teaspoon ground ginger, one tablespoon sesame oil, one tablespoon rice vinegar, a fourth a cup of honey, one tablespoon sriracha, and two to three cloves of freshly minced garlic.
  8. 8Whisk until well combined.
  9. 9Heat up your skillet over medium heat.
  10. 10Bring the sauce mixture to a steady simmer.
  11. 11Add in a slurry of arrowroot starch and water to make the sauce a bit thicker.
  12. 12Add in your cooked meatballs, toss to coat, top with sesame seeds and it's time to plate.

Ingredients

  • 1 pound ground chicken
  • 1 egg
  • 2 thirds of a cup gluten free panko
  • 1 fourth of a teaspoon ground ginger
  • 1 half of a teaspoon garlic powder
  • 1 tablespoon coconut aminos
  • 1 half of a teaspoon sea salt
  • 1 fourth of a cup freshly chopped green onion
  • 1 third of a cup coconut aminos
  • 1 fourth of a teaspoon ground ginger
  • 1 tablespoon sesame oil
  • 1 tablespoon rice vinegar
  • 1 fourth of a cup honey
  • 1 tablespoon sriracha
  • 2 to 3 cloves freshly minced garlic
  • 1 arrowroot starch
  • 1 water
  • 1 sesame seeds

Equipment

large bowlbaking sheetmeasuring cupwhiskskillet

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