- 1 lb Ground Chicken
- 1 tbsp Garlic, minced
- ½ cup Breadcrumbs
- 1/3 cup Scallions, diced
- 1 ½ tbsp Grated Ginger
- 1 Egg
- 3 tsp Sesame Oil
- 2 tsp Low Sodium Tamari or Soy Sauce
- ¼ tsp Black Pepper
- ¼ tsp Crushed Red Pepper Flakes
- --- For Sauce:
- 1/3 cup Low Sodium Tamari or Soy Sauce
- 1 tbsp Rice Vinegar
- 1 ½ tsp Grated Ginger
- 1 tsp Sesame Oil
- 1 tsp Garlic, minced
- ¼ cup Honey
- 2 tsp Corn Starch
- 1 tbsp Cold Water
Method of Preparation
Preheat oven to 450°F, line a baking sheet with parchment paper. Lightly grease the parchment paper.
Mix all ingredients together in a bowl.
Form into 1" balls and place on the parchment paper. Lightly brush the tops with oil.
Bake for 10-12 minutes or until browned.
While the meatballs are in the oven, heat a sauce pan over medium heat. Add tamari, rice vinegar, ginger, garlic, sesame oil, and honey. Whisk and bring to a simmer.
Mix cornstarch slurry together and add to pan. Whisk until thickened.
Remove meatballs from the oven, and brush the sauce onto each. Place back in the oven for 2-3 minutes or until internal temperature reaches 165°F.
Serve oven brown rice and garnish with scallions.