Meatballs are delicious but sometimes you want something a little lighter. Chicken meatballs are ideal in that scenario — not as heavy, not as fatty, and more tender than beef. This Asian twist on a classic recipe is great for the times you don’t want to eat red meat or are just looking for something a little different.
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This Asian twist on a classic recipe is ideal if you don’t eat red meat or are looking for something a little different.
- 1.5 lbs organic pasture-raised ground chicken
- 1 tbsp scallions diced
- 1.5 tbsp fresh ginger minced
- 2 fresh garlic cloves minced
- Pinch of ground ginger powder
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 cup carrots sliced
- 1 cup cauliflower chopped
- 2 cups bok choy sliced
- 1/2 cup celery sliced
- 1/2 cup onion sliced
- 1 tbsp fresh ginger diced
- 2 tbsp coconut oil
- 1 tsp sesame oil
- Salt and pepper to taste
Preheat oven to 350 degrees Fahrenheit.
Add chicken to a large bowl and add remaining ingredients to the bowl.
With clean hands, mix ingredients well and roll into 1- to 1.5-inch balls.
Place meatballs in a lightly greased oven safe skillet. Sear for 3-4 minutes on medium heat on the stove. Flip each meatball with tongs and sear another 3-4 minutes.
Carefully move the skillet to the oven and cook for 20 minutes.
While the meatballs are cooking, prepare your vegetables. Wash, peel, and chop them.
In a large wok or skillet on medium heat, add the coconut oil and sesame oil.
Add in the garlic and onions, and saute until fragrant.
Add the remaining vegetables and spices in and stir. Cover and simmer on low for about 15 minutes, or until larger vegetables are soft.
Once your meatballs are done, if there is excess liquid in the pan, add it to the cooking stir fry veggies for an extra boost. If there is not much liquid, disregard.
Remove lid, turn heat to medium-high, and cook about 5 minutes, until the veggies are cooked and the added liquid has evaporated.
Serve together with the meatballs.