Sesame Ginger Chicken Meatballs
Quick and flavorful meatballs are delicious as an appetizer, in lettuce wraps, or served over steamed rice. A great weeknight meal.
Servings: 4 servings
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
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