I love meatballs — there’s something, well, fun about round food. And meatballs are easy to make, even when you’re gluten free. I made these meatballs — with tasty ground chicken and a lot of ginger! — for a party at a friend’s house. There were actually three kinds of meatballs (I was feeling overachieve-y that day), but these were the hands-down favorite.
Since then, I’ve made them whenever the mood strikes (and whenever ground chicken is on sale). They’re delicious with chicken wraps or on top of rice noodles. I mix up a quick chile sauce with a bit of lime juice, chile paste, and fish sauce to pour over the noodles or as a dipping sauce. Of course, my gluten-free ponzu would work just as well!
Chicken and Ginger Meatballs
By August 2, 2015Published:
- Yield: 12 (5 Servings)
- Prep: 10 mins
- Cook: 15 mins
- Ready In: 25 mins
These easy gluten-free meatballs can come together in about half an hour. Ginger, garlic, and sesame oil bring out lots of flavor.
- 1 pound ground chicken preferably ground dark meat
- 1/2 cup gluten-free panko bread crumbs substitute cooked quinoa or instant plain oatmeal if you don't have breadcrumbs
- 1/3 cup green beans, fresh or frozen minced, including green parts
- 3 tablespoons fresh ginger peeled and minced (about a 3-inch piece)
- 1 egg
- 2 cloves garlic minced
- 2 teaspoons gluten-free soy sauce substitute fish sauce for a lighter flavor
- 2 teaspoons sesame oil
- 1/4 teaspoon sale or to taste
- Preheat the oven to 450 degrees. Lightly oil a baking sheet, or line the sheet with parchment.
- In a large bowl, mix together the ground chicken, bread crumbs (or quinoa or oatmeal), green onions, ginger, egg, garlic, sesame oil, and soy sauce. Form 1 1/2 -inch balls from the chicken mix, and arrange on the baking sheet.
- Brush the meatballs with canola oil and bake for about 15 minutes, until browned and cooked through.