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Sticky Asian Meatballs

PREP: 10 minutes
YIELD: 6
These baked Asian chicken meatballs are tender and flavorful, covered in a fantastic sticky sauce that’s delicious and free of refined sugar. It’s a quick and easy dish that’s wonderful over rice or cauliflower rice! Recipe by What Great Grandma Ate!

Ingredients

  • Chicken Meatballs
  • 1 lb ground chicken or turkey
  • 1/4 cup minced onion
  • 1/4 cup tapioca starch
  • 2 garlic cloves minced
  • 1 egg
  • 1/4 tsp sea salt
  • 1/4 tsp ground black pepper
  • Sliced green onions and sesame seeds for garnish
  • Sticky Sauce
  • 1/3 cup coconut aminos
  • 1/4 cup rice wine vinegar
  • 1 tbsp toasted sesame oil
  • 2 Natural Delights Medjool Dates pits removed
  • 2 garlic cloves
  • 1/2 inch ginger
  • 1 tsp tapioca starch
  • 1/2 tsp crushed red pepper
  • 1/4 tsp sea salt

Preparation

  1. Preheat oven to 400 degrees F, and line baking sheet with parchment paper.
  2. Combine all ingredients for the meatballs (except green onions & sesame seeds) in a mixing bowl, and mix until just combined. Refrigerate for at least 15 minutes.
  3. Generously grease your hands and roll into golf-sized balls (about 20 meatballs). Place on the parchment lined baking sheet without touching each other.
  4. Bake for 15 minutes.
  5. Once the chicken meatballs are done baking, blend together all ingredients for sauce until smooth and creamy.
  6. Transfer to a saucepan and heat over medium heat for 2-3 minutes until thickened.
  7. Add the meatballs to the sauce and turn to coat and heat through.
  8. Serve warm, garnished with green onions and sesame seeds.
  9. Enjoy!

*While Medjool dates are high in natural sugars, they are low on the glycemic index thanks to a balanced amount of soluble fiber. The complex carbohydrates found in Medjool dates are digested at a slower rate, making them a source of dietary fiber and releasing energy to the body over a longer period of time.

A Recipe from:

WGGA