Sesame Ginger Chicken Meatballs
Nutrition Facts
6 Serving Per Container
Serving size 3 ea
| Amount Per Serving | ||
|---|---|---|
|
Calories |
240 |
|
| % Daily Value* | ||
| Total Fat 11 g | 13% | |
| Saturated Fat 2.5 g | 12% | |
| Cholesterol 95 mg | 32% | |
| Sodium 700 mg | 30% | |
| Total Carbohydrate 22 g | 8% | |
| Dietary Fiber 1 g | 3% | |
| Sugars 12 g | ||
| Includes Added Sugars | % | |
| Protein 17 g | ||
| Vitamin D | 0% | |
|---|---|---|
| Calcium | 4% | |
| Iron | 8% | |
| Potassium | 10% | |
Ingredients
- 1 lb Ground Chicken
- 1 tbsp Garlic, minced
- ½ cup Breadcrumbs
- 1/3 cup Scallions, diced
- 1 ½ tbsp Grated Ginger
- 1 Egg
- 3 tsp Sesame Oil
- 2 tsp Low Sodium Tamari or Soy Sauce
- ¼ tsp Black Pepper
- ¼ tsp Crushed Red Pepper Flakes
- --- For Sauce:
- 1/3 cup Low Sodium Tamari or Soy Sauce
- 1 tbsp Rice Vinegar
- 1 ½ tsp Grated Ginger
- 1 tsp Sesame Oil
- 1 tsp Garlic, minced
- ¼ cup Honey
- 2 tsp Corn Starch
- 1 tbsp Cold Water
Method of Preparation
Step 1
Preheat oven to 450°F, line a baking sheet with parchment paper. Lightly grease the parchment paper.
Mix all ingredients together in a bowl.
Step 2
Form into 1" balls and place on the parchment paper. Lightly brush the tops with oil.
Bake for 10-12 minutes or until browned.
Step 3
While the meatballs are in the oven, heat a sauce pan over medium heat. Add tamari, rice vinegar, ginger, garlic, sesame oil, and honey. Whisk and bring to a simmer.
Mix cornstarch slurry together and add to pan. Whisk until thickened.
Step 4
Remove meatballs from the oven, and brush the sauce onto each. Place back in the oven for 2-3 minutes or until internal temperature reaches 165°F.
Serve oven brown rice and garnish with scallions.
