Makes 16 meatballs
- 1lb ground chicken
- 2 green onions, chopped and divided
- 2 cloves garlic, minced
- 1/4 teaspoon ground ginger
- salt and pepper
- 1 egg, whisked
- 1/2 cup gluten-free bread crumbs
- Toppings: 1/4 cup chopped peanuts, sesame seeds
For the Kung Pao Sauce:
- 6 Tablespoons reduced-sodium gluten-free tamari or soy sauce (dish will not be GF if using soy sauce)
- 2 Tablespoons chicken broth
- 2 Tablespoons rice vinegar
- 2 Tablespoons sugar (I left the sugar out and it needs it - next time I will use honey)
- 1 Tablespoon chili garlic sauce
- 1/2 teaspoon sesame oil
- 1/8 teaspoon ground ginger
- pinch red chili pepper flakes
- 1-1/2 teaspoons gluten-free flour + 2 Tablespoons water, whisked together
Directions:
Preheat oven to 400 degrees then line a baking sheet with foil and spray with nonstick spray.
Add all meatball ingredients except half the green onions (save those for garnish) and toppings into a large bowl then mix with hands until just combined (mixture will be very sticky.)
Roll into 16 balls then place onto prepared baking sheet and bake for 16-18 minutes, or until meatballs are cooked through.
Meanwhile, combine all Kung Pao Sauce ingredients except gluten-free flour + water in a medium-sized saucepan over medium-high heat then bring to a boil. Turn heat down to medium then drizzle in flour/water mixture and whisk to combine. Continue simmering, whisking occasionally, until sauce has slightly thickened, 3-4 minutes. Add cooked meatballs then stir to coat and turn off the heat - sauce will continue to thicken as it cools.
Transfer meatballs to a platter then top with reserved chopped green onions, chopped peanuts, and sesame seeds.
0 comments:
Post a Comment