Thai Chicken Meatballs

• Gluten free

• Meat

  • 1 lb Ground chicken or turkey

• Produce

  • 1/4 cup Cilantro
  • 1 1/2 tsp Ginger
  • 1/2 Lime or lemon, juice from
  • 3 Scallions

• Condiments

  • 1 tbsp Honey
  • 10 1/2 tsp Soy sauce, low sodium
  • 1 tbsp Sriracha

• Baking & Spices

  • 3 Cloves

• Oils & Vinegars

  • 2 tsp Sesame oil

• Nuts & Seeds

  • 2 tbsp Chia seeds

Found on foodpleasureandhealth.com

Description

Ingredients

• 1 lb ground chicken or turkey (90/10 or or anything leaner than that)
• 3 cloves, minced
• 1.5 teaspoon minced ginger,
• 3 scallions, white and light green parts, finely chopped
• ¼ cup chopped cilantro
• 1.5 teaspoon low sodium soy sauce
• 2 teaspoon sesame oil
• 2 tablespoon chia seeds
• for the glaze:
• 3 tablespoon low sodium soy sauce
• juice from ½ lime or lemon
• 1 tablespoon honey
• 1 tablespoon sriracha

Directions

• In a medium bowl, combine all the ingredients (excluding the ingredients for the glaze)
• Leave it in the refrigerator for 30 minutes or more.
• Preheat the oven to 400F.
• Line a baking sheet with parchment paper and keep it aside.
• Take about a tablespoon of chicken mixture and gently roll them into balls. Arrange them on the baking sheet.
• Bake for 20-22 minutes until they are slightly browned and cooked through.
• In the meanwhile, heat a large skillet and mix the ingredients for the glaze.
• Let it come to boil and cook for additional 1 minute.
• Add the meatballs to the skillet so that glaze covers the meatballs.
• Serve it warm.