Directions
- 1In a large bowl, add 1 pound of ground chicken, 3/4 cup of gluten-free panko, a small shake of cayenne, 1/2 teaspoon of smoked paprika, 1/2 teaspoon of onion powder, 1/2 teaspoon of garlic powder, 2-3 cloves of minced garlic, 1 teaspoon of honey, and 1 egg.
- 2Mix until everything is well combined.
- 3Form into balls and place on a baking sheet.
- 4Bake for 18-20 minutes at 400 degrees.
- 5In a pan, combine 1/2 cup of honey, 2 tablespoons of Cholula, 1/4 teaspoon of cayenne, 1 teaspoon of chipotle powder, 1/2 teaspoon of garlic powder, and 1/2 teaspoon of onion powder.
- 6Bring to a steady simmer on medium heat.
- 7Once you reach a smooth consistency, remove from heat and cover.
- 8Once the meatballs are done and cooled, add them to the hot honey mixture.
- 9Toss to coat.
- 10Let them simmer for a second so all of the juices soak right in.
- 11Serve with jasmine rice and steamed broccoli.
Ingredients
- 1 pound ground chicken
- 0.75 cup gluten-free panko
- 1 small shake cayenne
- 0.5 teaspoon smoked paprika
- 0.5 teaspoon onion powder
- 0.5 teaspoon garlic powder
- 2 cloves minced garlic
- 1 teaspoon honey
- 1 egg
- 0.5 cup honey
- 2 tablespoons Cholula hot sauce
- 0.25 teaspoon cayenne
- 1 teaspoon chipotle powder
- 0.5 teaspoon garlic powder
- 0.5 teaspoon onion powder
- 1 serving jasmine rice
- 1 serving steamed broccoli
Equipment
large bowlbaking sheetpantongsfork
Related recipes
Salsa Roja
Mexican · Sauce & Condiment
Salsa ranchera
Mexican · Sauce & Condiment
Salsa de Aguacate
Mexican · Sauce & Condiment
Chipotle Salsa
Mexican · Sauce & Condiment
Birria Consommé Base
Mexican · Sauce & Condiment
Salsa de rancho
Mexican · Sauce & Condiment
Salsa Naranja
Mexican · Sauce & Condiment
Tacos de Merluza
Mexican · Sauce & Condiment15m
Salsa Taquera
Mexican · Sauce & Condiment
Jalapeño Salsa
Mexican · Sauce & Condiment
Big Mac Burrito
Mexican · Sauce & Condiment
Alioli de Habanero y Betabel (Salsa Rosa)
Mexican · Sauce & Condiment