Ingredients
Equipment
Nutrition
Method
- Preheat oven to 400°F and grease a sheet pan. Thoroughly combine ground chicken, milk, bread crumbs, 2 teaspoons ginger, garlic, scallions, and 2 tablespoons soy sauce. Shape into meatballs —Bake for about 15 minutes or until cooked through to 165°F. [1]1 1/2 pounds ground chicken, 1/4 cup milk, 1/4 cup gluten-free bread crumbs, 3 teaspoons ginger,, 2 cloves garlic,, 1 scallion,, 4 tablespoons low sodium gluten-free soy sauce,
- Meanwhile, prepare the sauce. Add Orange Marmalade, Garlic Seasoning Blend, sesame oil, Natural Grapeseed Oil, crushed red pepper flakes, remaining 1 teaspoon ginger, and 2 tablespoons soy sauce to a small saucepan. Heat over medium heat until simmering.3/4 cup Orange Marmalade, 2 teaspoons Garlic Seasoning Blend, 1 1/2 teaspoons sesame oil, 1 1/2 teaspoons Natural Grapeseed Oil, 1 teaspoon crushed red pepper flakes, 3 teaspoons ginger,
- Transfer the cooked meatballs to a bowl. Add sauce and toss gently to coat. Garnish with scallions and sesame seeds if desired.Sliced Scallions and a sprinkle of Sesame Seeds for garnish
Kitchen Notes
Footnotes:
[1] Making meatballs for a crowd or struggling to get uniform-size meatballs? An easy trick we've found is to use a mini-muffin pan. Spray each mini-muffin cup with a small amount of high-heat cooking spray and scoop equal-size portions of the chicken mixture into each cup. Bake 12-15 minutes until the internal temp of each meatball is 165°F. When using this method, you should end up with about 24 equally-proportioned bite-size Meatballs.
Make The Meatballs and Sauce in Advance!!
This recipe works great for prepping. Mix up and bake the meatballs ahead of time and store them in an airtight container in the refrigerator for 2-3 days. You can also make the sauce in advance for saucing the meatballs when reheating them. And everything freezes well too! To freeze, transfer the cooled meatballs to an airtight container, vacuum seal bags, or freezer-safe zipper-top bag. Close, seal, and remove as much air as possible. Next, freeze the sauce in a small airtight container leaving about ½-inch headspace at the top. Both will freeze beautifully for up to two months.
Make The Meatballs and Sauce in Advance!! This recipe works great for prepping. Mix up and bake the meatballs ahead of time and store them in an airtight container in the refrigerator for 2-3 days. You can also make the sauce in advance for saucing the meatballs when reheating them. And everything freezes well too! To freeze, transfer the cooled meatballs to an airtight container, vacuum seal bags, or freezer-safe zipper-top bag. Close, seal, and remove as much air as possible. Next, freeze the sauce in a small airtight container leaving about ½-inch headspace at the top. Both will freeze beautifully for up to two months.
Personal Notes
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