Sesame Ginger Chicken Meatballs
Who doesn’t love a good meatball? Delicious bites perfect to serve as an appetizer or a main dish. These meatballs are packed with flavor and make a great weeknight dinner in under 30 minute
s! Not only are my Sesame Ginger Chicken Meatballs gluten-free they are also Low FODMAP and low sodium.
Since being diagnosed with celiac disease in 2008 I have been using San-J Tamari and sauces. All of their products are 100% gluten free and now many of them are certified Low FODMAP by the FODMAP Friendly certification (Fodmap Accreditation) program. In addition San-J is non-gmo, kosher, vegan, and organic. San-J’s Tamari process is different from typical soy sauce, where they use 100% soybeans vs. a combination of wheat and soybeans. Fun fact; did you know that Tamari means “that which accumulates”? Tamari contains 37% more soy protein than regular soy sauce.
In addition to their traditional Tamari, San-J offers several low sodium offerings that range between 25-50% less sodium (my favorite is the 50% less sodium). As part of the blogger team for the Nourished Festival this year San-J kindly sent a newly re-branded (its a theme apparently) bottle of their 25% less sodium Tamari which I had to put to use right away. I have been working on this recipe for a little bit and the lower sodium Tamari was perfect for it (even the 50% less is still extremely flavorful). This post is not sponsored by San-J, the bottle was a gift to show their new branding (which I love) for the bloggers of the festival and all opinions are 100% my own. I swear by San-J products and have used them since my diagnosis. We even travel with the little packets of Tamari from San-J.
Sesame Ginger Chicken Meatballs
Equipment
- Large baking sheet
- Sauté Pan
- Chef's Knife
Ingredients
Meatballs
- Neutral Oil
- 1 Pound Ground Chicken
- 1/2 Cup Bread Crumbs (Low FODMAP)
- 1/3 Cup Green Onions (green parts only) chopped
- 1-2 Tbs Chopped Cilantro (Optional)
- 3 Tbs Fresh Grated Ginger
- 1 Large Egg
- 3 tsp Sesame Oil toasted
- 2 tsp Low Sodium Tamari
- 1/4 tsp Ground Pepper black or white
- 1/2 - 1 tsp Red Pepper Flakes or Chili Paste
Sesame Ginger Sauce
- 1/3 Cup Low Sodium Tamari
- 1 Tbs Unseasoned Rice Wine Vinegar
- 1.5 tsp Fresh Grated Ginger
- 1 tsp Sesame Oil toasted
- 1/4 Cup Maple Syrup
- 2 tsp Corn Starch
- 1 Tbs Cold Water
Toppings
- Sesame Seeds
- Green Onions green parts only
Instructions
Meatballs
- Preheat oven to 450°
- Prepare a large baking sheet with parchment paper (or brush it with neutral oil) and set aside
- In a large bowl combine all the meatball ingredients and mix until evenly combined.
- Form into 1 1/2 inch meatballs and place on prepared baking sheet.
- Lightly brush the meatballs with neutral oil (this helps with browning as the chicken is lean and does not contain a lot of fat like pork or beef).
- Bake for 12-15 minutes or until browned and cooked to an internal temperature of 165°
- While the meatballs cook prepare the sauce; heat a large sauté over medium heat add in low sodium tamari, rice wine vinegar, ginger, sesame oil, and maple syrup, whisk well and bring to a simmer.
- Mix cornstarch and cold water to make a slurry, add to the sauté pan and bring to a boil, whisk until thickened and reduce heat back down to a simmer.
- Add meatballs and toss to coat well.
- Serve in lettuce cups or over steamed rice, with cucumbers and top with sesame seeds and additional green onions
Notes
March 25, 2021 at 9:00 am | Celiac Disease, Chef's Corner, Culinary, Dairy-Free, Fish Free, FODMAP Friendly, Gluten-Free, Peanut Free, Recipe, Shellfish Free, Tree Nut Free, Uncategorized, Wheat Free | No comment
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