Wednesday, May 16, 2012

Asian Chicken Meatballs

My mouth waters when I look at these meatballs here. I love the idea of an asian twist. I would just skip the egg in them as I do with regular meatballs and pack the meat into firm balls. You can also check out my link on the sidebar titled "substitutes" for some great egg substitutes. Mashed potatoes might be a great egg substitute for these. She uses  one of my favorite new discoveries, "coconut aminos"!

Recipe: Asian Chicken Meatballs


  • 1 lb ground chicken breast
  • 1 egg
  • 2 tbsp coconut flour
  • 1 tbsp fresh ginger minced
  • 1 clove garlic, minced
  • 1/2 tsp sea salt
  • 1/3 cup green onions, about 1 bunch (save the greens for the sauce)
  • 1 tbsp Coconut Aminos
  • 2 tsp toasted sesame oil
  • 4 tbsp Coconut Aminos
  • 1 tbsp toasted sesame oil
  • 1/8 – 1/4 cup scallions, chopped
  • 1 1/2 tsp toasted sesame seeds
  • 1-2 tsp red pepper flakes


  1. Combine all of the ingredients for the meatballs in a bowl and mush together
  2. Roll the meat into balls and place on a parchment lined cookie sheet (about 15 balls)
  3. Bake at 400 for 18-20 minutes
  1. Toast the sesame seeds in a dry skillet
  2. Combine the Coconut Aminos, scallions, oil, red pepper flakes and sesame seeds in a bowl
  3. Drizzle the sauce over the meatballs as soon as they come out of the oven

Quick notes

The meat may seem a bit sticky but the meatballs will set up perfectly once baked.  You may be able to substitute almond flour for the coconut flour.  Coconut flour absorbs more liquid so you may have to play with the amount.
Coconut Aminos are available online or at Whole Foods or Vitamin Cottage in the Asian sections.

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