The Best Honey Garlic Meatballs

30 mins
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. 2In 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.
  3. 3In 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.
  4. 4Mix until just combined.
  5. 5Mix until just combined.
  6. 6Mix until just combined.
  7. 7Add in about a fourth a cup of freshly chopped green onion.
  8. 8Add in about a fourth a cup of freshly chopped green onion.
  9. 9Add in about a fourth a cup of freshly chopped green onion.
  10. 10Give it another quick mix, then form into balls and place on your baking sheet.
  11. 11Give it another quick mix, then form into balls and place on your baking sheet.
  12. 12Give it another quick mix, then form into balls and place on your baking sheet.
  13. 13Pop them in the oven at 400 degrees for about 18 to 20 minutes or until they reach an internal temp of 165.
  14. 14Pop them in the oven at 400 degrees for about 18 to 20 minutes or until they reach an internal temp of 165.
  15. 15Pop them in the oven at 400 degrees for about 18 to 20 minutes or until they reach an internal temp of 165.
  16. 16While the meatballs are almost done, get started on the sauce.
  17. 17While the meatballs are almost done, get started on the sauce.
  18. 18While the meatballs are almost done, get started on the sauce.
  19. 19Mix 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.
  20. 20Mix 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.
  21. 21Mix 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.
  22. 22Whisk until well combined.
  23. 23Whisk until well combined.
  24. 24Whisk until well combined.
  25. 25Heat up your skillet over medium heat.
  26. 26Heat up your skillet over medium heat.
  27. 27Heat up your skillet over medium heat.
  28. 28Bring the sauce mixture to a steady simmer.
  29. 29Bring the sauce mixture to a steady simmer.
  30. 30Bring the sauce mixture to a steady simmer.
  31. 31Add in a slurry of arrowroot starch and water to make the sauce a bit thicker.
  32. 32Add in a slurry of arrowroot starch and water to make the sauce a bit thicker.
  33. 33Add in a slurry of arrowroot starch and water to make the sauce a bit thicker.
  34. 34Add in your cooked meatballs, toss to coat, top with sesame seeds and it's time to plate.
  35. 35Add in your cooked meatballs, toss to coat, top with sesame seeds and it's time to plate.
  36. 36Add in your cooked meatballs, toss to coat, top with sesame seeds and it's time to plate.

Ingredients

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

Equipment

large bowlbaking sheetmeasuring cupwhiskskillet