Gluten-Free Asian Meatballs Recipe

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Average Rating: 4 | Rated By: 3 users

These gluten-free meatballs flavoured with Asian spices are also egg-free. The water chestnuts add a crispy texture to the scrumptious meatballs that are coated with a tasty tamari sauce. There are many ways these tasty morsels can be served. Most often I would serve them as an appetizer, but add some rice or steamed veggies and you will have a delicious casual meal

Ingredients

  • 1 lb. lean ground chicken
  • 1 can (8 oz.) sliced water chestnut packed in water, drained
  • 3 cloves garlic, minced
  • 6 green onions, use only white part, sliced. Save the green part for garnish
  • 2 Tbsp. GF tamari sauce
  • 1 tsp. sesame oil
  • 1 Tbsp. minced ginger
  • ½ tsp. GF ground coriander
  • ½ tsp. sea salt
  • FOR THE SAUCE
  • ¼ cup GF tamari sauce
  • ¼ cup apple cider vinegar
  • 1 garlic clove, minced
  • 1 tsp. sesame oil
  • 2 tsp. pure maple syrup or raw honey
  • 1 tsp. GF sriracha hot chilli sauce (optional, if you like spicy)
  • 1 tsp. GF tapioca starch
  • Instructions

  • Preheat oven to 375 F
  • Add all meatball ingredients into a food processor and pulse until all ingredients are well combined, do not over blend. You want to leave the water chestnuts in small chunks
  • By using two teaspoons, roll into about 1-inch round meatballs about the size of a walnut
  • Place on a baking sheet lined with parchment paper and bake for 35 minutes
  • While the meatballs are cooking, add all sauce ingredients into a small saucepan. Whisk together and cook until the sauce slightly thickens. Remove from the heat
  • Arrange meatballs on a serving platter and drizzle with the sauce. Garnish with green onions.


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