These light + lean meatballs are FULL of flavor.

makes 3 servings//5 meatballs per serving

What You Need:

For the meatballs

  • 1 1/2 LBS ground chicken or white turkey meat
  • 3/4 cup gluten-free panko bread crumbs
  • 2 eggs
  • 1/8 cup + 1 TB green onion, chopped
  • salt + pepper, to taste
  • to top: 4 carrots, shredded + 1 TB raw sesame seeds per serving

For the sauce

  • 1/4 cup Sriracha sauce
  • 3 TB Bragg’s liquid aminos or gluten-free, low-sodium soy sauce
  • 3 TB rice vinegar
  • 3 TB raw honey, melted
  • 3 garlic cloves, minced
  • 1 TB fresh ginger, peeled + minced
  • 1/2 tsp sesame oil

To Make:

  1. Preheat the oven to 375 degrees F.
  2. Mix together all of the meatball ingredients in a medium bowl – stir well to combine.
  3. Line a baking sheet with parchment paper (if you don’t have any, spray some cooking oil over the sheet.)
  4. Form the meatballs with your hands + place on the paper.
  5. Bake for 20-25 minutes + meanwhile, begin the sauce.
  6. Combine all of the sauce ingredients together in a sauce pan. Heat over medium heat + bring to a boil; stirring constantly, let it simmer for 6-8 minutes until it thickens. Set aside.
  7. Serve 5 meatballs with some shredded carrots, raw sesame seeds, + 1/3 of the sauce!

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