General Tso’s Chicken Meatballs
Directions
- 1In a large bowl, add 1 pound of ground chicken, 1 egg, ½ cup of gluten free panko, ½ teaspoon of ginger powder, ½ teaspoon of garlic powder, a good shake of salt and pepper, and a splash of coconut aminos (or soy sauce).
- 2Mix until just combined; be careful not to overmix.
- 3Form the mixture into balls and place them on a baking sheet lined with parchment paper.
- 4Bake at 400 degrees for 18–20 minutes.
- 5Meanwhile, prepare the sauce by whisking together ⅓ cup of coconut aminos, 2 tablespoons of honey, 3–4 tablespoons of rice vinegar, 2 tablespoons of ketchup, a splash of toasted sesame oil, ¼ teaspoon of ginger powder, and 3–4 cloves of freshly minced garlic.
- 6Heat a skillet over medium heat, pour in the sauce mixture, and bring to a boil.
- 7Stir until thickened (3–4 minutes).
- 8Add the cooked meatballs to the skillet and toss to coat.
- 9Serve the meatballs over Jasmine rice, drizzle with remaining sauce, and top with sesame seeds and green onions.
Ingredients
- 1 pound ground chicken
- 1 egg
- 0.5 cup gluten free panko
- 0.5 teaspoon ground ginger powder
- 0.5 teaspoon garlic powder
- 1 salt
- 1 pepper
- 1 splash coconut aminos or soy sauce
- 0.33 cup coconut aminos
- 2 tablespoons honey
- 3 tablespoons rice vinegar
- 2 tablespoons ketchup
- 1 splash toasted sesame oil
- 0.25 teaspoon ground ginger powder
- 3 cloves freshly minced garlic
- 1 sesame seeds
- 1 freshly chopped green onion
- 1 Jasmine rice
Equipment
large bowlbaking sheetparchment paperskillet
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