These asian chicken meatballs I swear are gone in five minutes at my house! I serve it with hoisin sauce, which I tell my boys is “Japanese ketchup.” This recipe is really easy to make for the kids, and are also total hit to bring to a potluck because they don’t have to be served hot. Putting them into your weekly rotation is easy if you stock up on fresh ginger, then pop it in the freezer for future batches. Frozen ginger grates much better than fresh, and it’s not even necessary to peel it before freezing, since the skin just comes right off once it’s frozen. Also grab yourself a bottle of low-sodium tamari sauce and it’s easy to make them regularly.
HEALTHY ASIAN CHICKEN MEATBALLS
- 1&¼ lb. ground dark meat chicken
- ½ tsp. sea salt
- ½ tsp. freshly ground black paper
- 1 tsp. freshly ground ginger or ½ tsp. dried ground ginger
- 1 TBS. tamari sauce
- 3 tsp. pure maple syrup
- canola oil spray
- Preheat oven to 375 º
- Line a cooke sheet with foil and spray lightly with canola oil spray.
- Combine ingredients together in a mixing bowl your hands.
- Form meatballs with your hands. It helps to spray your hands with a little canola oil spray to keep them from sticking to your fingers too much, or you can use a cookie dough scooper.
- Space meatballs evenly on cookie sheet and bake for approximately 20-30 minutes, checking to be sure they are cooked through.