Eggless Mini Chicken Meatballs with Sweet Chili Glaze
Total time40 min
Prep time20 min
Cook time20 min
4.8(24)
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Learn more →Ingredients
4 servings
For the meatballs
- 1 lb ground chicken
- ⅓ cup almond flour
- 1 large egg
Chef's tipFor each egg, mix 1 tbsp ground flaxseed with 3 tbsp water and let it sit until it thickens. It holds ingredients together but won't make things rise - best in pancakes, muffins, and cookies. - 3 scallions, thinly sliced (white and light green parts)
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 1 tbsp coconut aminos
- ½ tsp salt
- ¼ tsp black pepper
- 1 tbsp avocado oil
For the sweet chili glaze
- 3 tbsp honey
- 2 tbsp coconut aminos
- 1 tbsp rice vinegar
- 1–2 tsp chili garlic sauce (such as sambal oelek)
- 1 tsp fresh ginger, grated
- 1 tsp arrowroot powder
- 1 tbsp cold water
For serving
- 2 scallions, thinly sliced (optional)
- 1 tsp sesame seeds (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper and brush or drizzle it with the avocado oil.
- 2
In a large mixing bowl, combine the ground chicken, almond flour, egg, scallions, garlic, ginger, coconut aminos, salt, and black pepper. Mix with your hands or a fork until just combined — do not overwork the mixture or the meatballs will be dense.
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