Sticky Asian Chicken Meatballs (Edit recipe)

These Asian chicken meatballs are tender and flavorful, covered in a fantastic sticky sauce that's delicious and free of refined sugar. It's a quick and easy dish that's wonderful over rice or cauliflower rice.

10 minutes

20 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	335
Fat:	15 g
Carbohydrates:	31 g
Protein:	21 g
Cholesterol:	85 g
Sodium:	914 mg
Fiber:	2 g
Sugars:	22 g
Calculated per serving.

by What Great Grandma Ate

View original recipe

Serves: 4

Ingredients

Chicken Meatballs

1 lb Ground Chicken, (or turkey)
.25 cup Onion, minced
.25 cup Tapioca Starch
2 cloves Garlic, minced
1 Egg
.25 tsp Sea Salt
.25 tsp Black Pepper, ground
Green Onion (Scallion), sliced (for garnish)
Sesame Seeds, (for garnish)

Sticky Sauce

.333 cup Coconut Aminos
.25 cup Rice Vinegar
1 Tbsp Toasted Sesame Oil
2 Medjool Dates, pits removed
2 cloves Garlic
.5 inch pieces Ginger Root
1 tsp Tapioca Starch
.5 tsp Red Pepper Flakes

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 400 degrees F, and line baking sheet with parchment paper.
Combine all ingredients for the meatballs (except green onions & sesame seeds) in a mixing bowl, and mix until just combined. Refrigerate for at least 15 minutes.
Generously grease your hands and roll into golf-sized balls (about 20 meatballs). Place on the parchment lined baking sheet without touching each other.
Bake for 15 minutes.
Once the chicken meatballs are done baking, blend together all ingredients for sauce until smooth and creamy.
Transfer to a saucepan and heat over medium heat for 2-3 minutes until thickened.
Add the meatballs to the sauce and turn to coat and heat through.
Serve warm, garnished with green onions and sesame seeds.