Another new idea for chicken! This recipe is packed with flavor and pairs perfect with steamed rice and broccoli – you can even spoon some of the extra sauce over the broccoli. Quinoa is the added healthy bonus to this, but trust me, no one will know that there is quinoa inside, in fact my family will only realize it once they read this post!! I’d love to hear from you! Do you have a favorite recipe for ground chicken? Please leave your comments and suggestions below! Dont forget to share this post so you can save it to your timeline and refer back to it at a later date! `````````````````````````````````````````````````````````````````````````````````````` Asian Chicken Meatballs Yield approximately 25 meatballs Ingredients: 1 pound ground chicken 3/4 cup cooked quinoa 3 cloves garlic, minced 2 green onions, thinly sliced, plus more for garnish 1 large egg 1 tablespoon low sodium tamari 2 teaspoons sesame oil 1/2 teaspoon Sriracha Salt and freshly ground black pepper, to taste Sesame seeds, for garnish For the sauce: 1/2 cup water 1/3 cup low sodium tamari 2 tablespoons rice vinegar 1 tablespoon freshly grated ginger 2 tablespoons honey 1 teaspoon sesame oil 1/2 teaspoon Sriracha 1 tablespoon cornstarch Instructions: Preheat oven to 400° F. Line a 9x13 baking dish with parchment paper. In a large bowl, combine ground chicken, cooked quinoa, garlic, sliced green onions, egg, tamari, sesame oil, Sriracha and salt and pepper. Using a wooden spoon, stir until well combined, but do not over mix. Ground chicken is usually very ‘wet’, if your mixture is very loose, add 1/4 cup more of cooked quinoa. Put the mixture in the fridge for at least 15 minutes. Using a spoon, place a heaping tablespoon of the mixture on the prepared cookie sheet and using your fingertips, shape them as best you can. Bake for 18-20 minutes, turning the meatballs over halfway, until all the meatballs are browned and cooked through. To make the sauce, whisk together the tamari, rice vinegar, ginger, honey, sesame oil, Sriracha and 1/2 cup water in a small saucepan over medium high heat. Bring to a boil and reduce the heat to a simmer. Put 1 tablespoon of the sauce into a small dish and dissolve the cornstarch into it. Stir into the sauce and continue to simmer until thickened. Serve the meatballs with the sauce and garnished with green onion slices and sesame seeds.
Posted on: Mon, 19 Jan 2015 11:56:20 +0000