Meatballs are always on hand at my house. I always have some variety of meatballs, sausage and/or burgers in the freezer for an easy weeknight meal or for those times when we need something fast. I make big batches and then freeze them in single serving portions so on those nights when we are having leftovers, we can pick what sounds good and we both don’t have to have the same thing. We use these single portions for lunches as well.
These asian inspired meatballs are full of flavor and a nice change to a traditional meatball. I like serving them with either roasted or stir fried veggies, fried cauliflower rice, or sauteed coleslaw.
Asian Inspired Meatballs
2 pounds ground chicken
½ C almond flour
½ C chopped cilantro
½ C chopped chives
4 T minced ginger
2 T coconut aminos
1 t salt
½ t pepper
¼ t cayenne pepper
In a large mixing bowl, add all ingredients and mix together.
Form into 1-2 inch balls
To cook in a skillet:
Use a large skillet. Place skillet over medium-high heat. Add oil of choice and once heated, add meatballs to pan. Do not overcrowd the pan. You will have to do a couple of batches to cook them all.
Cook for 2-3 minutes until they are browned, then use tongs to rotate the meatballs to brown on the other sides.
To cook in the oven:
Preheat the oven to 450 degrees.
Line a sheet pan with parchment paper. Place the meatballs on the parchment paper about 1 inch apart.
Place sheet pan in the oven on the middle rack and bake for 12-15 minutes until slightly browned. Then increase temperature to broil, move baking sheet to top rack, and cook 2-3 minutes until nicely browned.
**Tip-when rolling the meatballs, I pour some olive oil on a plate and coat my hands before making the meatballs. By doing this, the meatball mixture doesn’t stick to my hands and makes for much easier clean up. I use the remaining oil for stir fried veggies.
These meatballs are Whole30, Paleo, Gluten Free, Egg Free, Dairy Free, Low Carb, and De-lish!