For the meatballs
1.5 lb ground chicken
1 large garlic clove minced – about 2 tsp
1/3 cup quick oats
1/4 cup oat flour see notes to easily make your own
1 tablespoon sriracha hot sauce
1/4 teaspoon sea salt
For the glaze
1/2 cup low sodium soy sauce
1/4 cup rice wine vinegar
1/4 cup orange juice
1 teaspoon sriracha
1 1/2 tablespoons honey
1/4 teaspoon ground ginger
2 teaspoons cornstarch dissolved in a teaspoon of water
2 tbsp toasted sesame seeds
2 tbsp scallions chopped - or chives
1. Preheat oven to 400F / 200 C degrees. Line a baking sheet with baking paper.
2. In a large bowl, mix all meatball ingredients (chicken, garlic, egg, oats, oat flour, sriracha and salt) until well combined.
3. Using an ice-cream scoop or your wet hands, form meatballs about the size of a gold ball and place on prepared baking sheet. You should get about 20 meatballs.
4. Bake for 30 minutes.
5. About 10 minutes before the meatballs are finished baking, prepare the sauce. In a large pot, whisk together all sauce ingredients except cornstarch (soy sauce, rice wine vinegar, orange juice, sriracha, honey and ginger).
6. Bring mixture to a boil and cook for about 1 minute, whisking often.
7. Stir in dissolved cornstarch and cook, whisking often, for about 2 minutes or until sauce thicken. Remove from the heat.
8. Transfer meatballs to the pot, and stir with a spoon to cover the meatballs with sauce on all sides.
9. Serve as appetizers with toothpicks or as a main dish with rice or cauliflower rice. Sprinkle with sesame seeds and scallions, if using.
- Oat flour: make your own oat flour by pulsing some oats in your food processor or blender until fine.
- Soy sauce: make sure to use low sodium or reduced sodium soy sauce or the sauce will be too salty.
- Meat variation: you can also use lean ground chicken or ground turkey.
- To make the sauce, use a pot that's big enough to fit all the meatballs so you don't have to dirty another dish to mix the meatballs and the sauce.
Make ahead / Meal Prep
They are perfect to make ahead as they keep well in the fridge for up to 4 days.
I love them for meal prep, either kept in the fridge or in the freezer (see below)
Place the cooked meatballs covered in sauce in an airtight container and freeze for up to 3 months (they will still be safe to eat after that but not the best quality).
To eat, let them thaw overnight in the fridge or microwave for 2-3 minutes (exact timing will depend on your microwave and quantity).
You can also freeze the meatballs raw without the sauce. Freeze them arranged on a baking sheet for a couple hours and then place in airtight containers (this will prevent them sticking together).
When ready to cook them, let them thaw overnight in the fridge and then proceed as written in the recipe.
You can also bake them raw, but you will need to add about 15 minutes of baking time.
source : notenoughcinnamon