Asian Inspired Chicken Meatballs


For the Meatballs:

2 lbs natural no hormones, no antibiotic chicken meat ground

1 tsp onion powder

1 tsp garlic powder or one garlic clove minced

½ tsp cumin

½ tsp coriander

Fresh cracked pepper

Tsp sea salt

Tbs liquid aminos (*gluten free soy sauce)

1/3 c almond flour

1 inch fresh ginger root peeled and grated with microplane or 1 tsp dried ginger

1 cage free, naturally raised no antibiotics or hormones egg

For the Sauce:

1 cup organic katsup, no corn syrup

3 Tbs honey

1 Tbs sesame oil

1 tsp Worcestershire sauce

3 Tbs liquid aminos

1 tsp garlic salt or 1 clove garlic minced

1 tsp grated fresh ginger or 1 tsp dried

1 scallion chopped


Set the oven to 400 degrees

Line a baking sheet with parchment paper

Take all the ingredients for the meatballs and mix together.

Plop down tablespoon size meatballs next to each other and bake for 20 minutes

While they bake prepare the sauce in a medium saucepan.

When the meatballs are done put them into the sauce with any juices from the baking pan.

Cook for 20 – 30 minutes on medium low heat to incorporate flavors.

Make some white rice and stir-fry vegetables to go along with!

Recipe Story

Who doesn't love meatballs? This recipe was inspired by me wanting to have a different twist to meatballs, using chicken instead of beef and the Asain spices.