healthy-ish
May 24

Sesame Ginger Chicken Meatballs. An amazing weeknight staple

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I have been thinking about weeknight meals alot lately. I want to offer delicious meals that are healthy-ish, quick, and packed full with flavour. This is a solid example of what I want to eat on a weeknight. Sesame ginger chicken meatballs. HUGE amount of flavour, quick to make, and a hard thing to get sick of.

Key to this recipe: be aggressive with the seasoning of the ground chicken. Don’t be shy to put in a ton of ginger, herbs, or garlic here. That is what I love about ground meat. It begs to be seasoned. Give it what it wants!

Easy to make this recipe gluten free by using GF soy sauce and hoisin.

Ready in: 40m
Prep: 25
Servings: 6

Ingredients

  • Meatballs:
  • 2 lbs ground chicken
  • 2 inches ginger, finely minced
  • 1/2 cup diced green onion
  • 4 garlic cloves
  • 1/2 cup chopped cilantro
  • 1/4 cup coconut flour
  • 1 egg
  • 1 tbsp sesame seeds
  • 1 tsp sesame oil
  • 1 tsp salt
  • Sauce:
  • 1/4 cup green onions, diced
  • 1/4 white onion, diced
  • 1/4 cup hoisin
  • 2 tbsp soy sauce
  • 2 tbsp miso paste
  • 1 tsp sriracha
  • 1/4 cup water
  • Juice of 1 lime
  • 1/4 cup chicken stock
  • 1 tsp corn starch
  • Serve with:
  • fresh basil leaves
  • toasted sesame seeds
  • broccolini or bok choy
  • Jasmine rice

Instructions

  1. Let's get cracking with the meatballs. In a large bowl add in all ingredients and mix with your hands. Make sure everything is properly incorporated. Then form into 2 tbsp balls and place on sheet pan.
  2. Preheat oven to 400. Place a large, lightly oiled frypan over medium high heat. Once hot, place meatballs in pan, moderately spaced out. Sear on each side, then place back on sheet pan. Once all meatballs are seared, place in oven for 10-12 mins.
  3. We are on a roll here. Next up, let's get going on the sauce. In the same pan you seared the meatballs in, add the white and green onions. You don't want them to brown, so make sure the pan isn't too hot. You want to sweat them down until the white onions are translucent. While onions are sautéing, place the rest of the sauce ingredients in a bowl and mix together. Once onions looks soft, add in the sauce and increase the heat to high. Let it bubble away for 2 minutes.
  4. Remove meatballs from oven and place in pan with sauce. Coat the meatballs and sprinkle with sesame seeds. I like to serve this with rice and some charred broccolini or bok choy!

Andy's