Asian Chicken Meatballs

Have you ever asked yourself why most meatballs are red meat or a blend of red meat and pork? What would happen if you used dark, ground chicken thighs instead of beef, sausage or veal?

This recipe allows you to vary your type of meat consumption while still providing you with the familiar look and comforting mouthfeel of meatballs. While doing so, however, these meatballs also impart an unfamiliar Asian zing. This dish is best served over your favorite kind of rice (white, cauli, germinated brown, sprouted wild, etc.) and with broccoli and green onions garnished on top.

Our taste tester was pleasantly surprised by these chicken meatballs. Give them a try or even make a double/triple batch for an easy go-to meal that you can store in the freezer until you need it most.

My favorite part about these meatballs is that they are all real food with absolutely no processed fillers. With such a good blend of flavors you don’t need to add breadcrumbs to these beautiful golf ball sized meat morsels!

This recipe was inspired by Empowered Sustenance Paleo Asian Chicken Meatballs. I prefer dark meat chicken and know it is easier for most people to buy their meat pre-ground (it’s also often cheaper this way). I also use wheat-free tamari soy sauce instead of coconut aminos because my body can tolerate it and dried ground ginger for convenience. The sauce is from Damn Delicious’s Korean Beef Bowl recipe. The sauce in this dish is so simple and worked really well as the brown sugar also dissolved in the slow cooker while infusing the meatballs as well.

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