Perfectly sticky & sweet. Using ground chicken keeps these meatballs light! Serve them on a bed of rice with veggies, in lettuce wraps, or serve them on their own as an appetizer!
What You’ll Need
1lb. Ground Chicken
1/2 cup Panko Breadcrumbs
1 egg
1/2 cup Diced Onion, Sauteèd
1 tbsp. Low Sodium Soy Sauce
1/2 tsp. Sea Salt
1/2 tsp. Ground Black Pepper
1/2 tsp. Garlic Powder
Sesame Seeds (optional)
Green Onion (optional)
Asian Glaze
1 tbsp. Fresh Grated Ginger
2 cloves Garlic, minced
1/4 cup Rice Vinegar
1 tsp. Sesame Seed Oil
1/4 cup Low Sodium Soy Sauce
3 tbsp. Brown Sugar
1tbsp. Pure Maple Syrup or Honey
Instructions
- Preheat the oven to 400 F, and spray a large baking sheet with cooking spray or line with parchment paper.
- In a large bowl, mix together the ground chicken, panko breadcrumbs, egg, sauteèd onion, soy sauce, salt, ground pepper, and garlic powder.
- Shape the chicken mixture into balls that are about 2″ (I made 12 large meatballs, but feel free to make them smaller. Place on the prepared baking sheet, and cook for about 15 minutes.
- While the meatballs are baking, bring a skillet to medium heat.
- Add the garlic and ginger, cook in the pan for about 1 minute while making sure to stir continuously.
- Add the rice vinegar, sesame seed oil, soy sauce, brown sugar, and maple syrup (or honey). Stir. Increase the heat slightly.
- As the mixture heats, it will begin to bubble and thicken. Be sure to stir so that the mixture does not burn. This should take about 5 minutes.
- Once the glaze has thickened, add the meatballs directly to the skillet to coat with the glaze.
- Top with sesame seeds and green onion for garnish. Enjoy!
