GutRx Asian Style Chicken Meatballs
- Servings -
- My Notes -
INGREDIENTS
- 1 pound Ground Chicken
- 0.5 cup Carrot - shredded
- 2 tablespoon Fresh Ginger - minced
- 0.25 cup Green Onion - green part only, chopped
- 2 tablespoon Fresh Cilantro - chopped
- 1 tablespoon Fresh Basil - chiffonade
- 1 tablespoon Tamari
- 0.13 teaspoon Salt
- 1 tablespoon Toasted Sesame Oil
- 0.25 cup Bone Broth
- Teriyaki Sauce - to taste
- 1 Egg - chia
INSTRUCTIONS
- Preheat oven to 400 F, and boil a large pot of water with a pinch of salt.
- Mix together the ground chicken, carrot, ginger, green onion, cilantro, basil, tamari, salt, and chia egg with hands.
- Once water is boiling, use a small ice cream scoop to portion out meat balls (or simply use your hands), and drop in 4 at a time into the boiling water for 1 minute.
- Place cooked meatballs into a small baking dish, and drizzle with toasted sesame oil and bone broth. Bake, uncovered for 10 minutes, and remove from oven to flip.
- Bake for an additional 10-15 minutes, until top is browned. Once the meatballs are fully cooked, serve with Teriyaki Ginger Sauce drizzled on top or on the side to dip into.
NOTES
We recommend using Thai Kitchen brand gluten free tamari. We also recommend using homemade bone broth that is free of any high fodmap ingredients, such as garlic or onions. A chia egg is 1 tablespoon of chia seeds mixed with 2 tablespoons of warm water and let to coagulate for 5 minutes.
Feel free to replace bone broth with equal amounts of water or low FODMAP broth.
You can substitute the egg and use chia?