I’ve been a user of “Copy-Me-That” for a very long time. It is a breeze to save recipes from any site in the internet. Much to my own amazement, I noticed that over the years I’ve saved 1,700 recipes! They can be retrieved with a search for main ingredients, cuisine, whatever you feel like. Sometimes I log into the site and have fun browsing through, re-visiting favorites from years past. This delicious meatballs were patiently waiting for me and I finally made them, with a few changes to accommodate our taste buds… These will go into regular rotation in our kitchen, the sauce is a dream!
ASIAN-STYLE CHICKEN MEATBALLS
(adapted from Confessions of a Fit Foodie)
Cooking oil spray
1lb ground chicken
1 T soy sauce
1 T minced ginger
1 clove of garlic, minced (optional)
½ cup of carrots, finely minced in food processor
¼ cup almond flour
½ tsp salt
for the sauce:
1/4 cup of honey
1/3 cup of soy sayce
1 T tomato paste
2 tsp olive oil
1/2 tsp sea salt
1 T finely chopped ginger
1 t Gochujang sauce
In a large bowl, gently mix ingredients for meatballs. Begin forming the meatballs and place on a plate or tray. I made 14 meatballs. Mix the ingredients for sauce and set aside.
Place meatballs on a baking sheet covered with aluminum foil lightly coated with oil spray. Bake meatballs at 350 for 30 minutes or until cooked through. While meatballs are cooking, combine sauce ingredients in a saucepan and simmer on the stove until sauce begins to thicken.
Mix meatballs with sauce and serve.
to print the recipe, click here
Comments: Carrots have a lot of water, so expect the meatballs to ooze some liquid as they bake. In her site, she gives options for air-fryer and Instant-Pot, but I made too many to fit in our small air-fryer, so I went with regular baking. Don’t worry about the liquid, just flip them over mid-way through roasting and lift them gently to add to the sauce later. I actually allowed them to simmer for a minute with the sauce.
A little white rice, some green beans with almonds, and we ate as Royals of The Bewitching Kitchen!
I love adding veggies to meatballs, meatloaf, and even burgers. They contribute moisture and a more complex flavor. Carrots were perfect with the ground chicken, and don’t skimp on the ginger!
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5 thoughts on “ASIAN-STYLE CHICKEN MEATBALLS”
Pingback: ASIAN-STYLE CHICKEN MEATBALLS — Bewitching Kitchen | homethoughtsfromabroad626
Am taking the recipe into the kitchen to try ! Have not used carrots thus in meatballs and your sauce nods from half-way twixt the East and West 🙂 ! Looks moreish . . . shall soon have it on the plate !!!
hope you liked it – I know the photo with the liquid under the sheet is not appetizing but I wanted to make sure everybody knows it happens – just part of that game… 😉
Pingback: ASIAN-STYLE CHICKEN MEATBALLS — Bewitching Kitchen | My Meals are on Wheels
This looks delicious, and I love that there are no breadcrumbs. I will look into the website. Thanks for the tip.