Sticky Asian Chicken Meatballs

All the taste of takeout minus that bloated and uncomfortable feeling. I swear they’re better than General Tso! Ok, maybe I’m a liar, they are pretty even-steven but they were delicious and much better for you!

These sticky asian meatballs are so versatile. I’ve included a few ways to serve them to have a complete and healthy meal.




Ingredients for the Meat:

1 Pound Lean Ground Chicken

2 Cloves Minced Garlic

Soy Sauce


1/3 Cup Gluten Free Breadcrumbs

1 Egg


Ingredients for the Sauce:

2 Tbsp Thai Garlic Chili Paste

4 Tbsp Soy Sauce

2 Tbsp Honey

1 Tbsp Siracha



Sesame Seeds

Chopped Green Onion



Preheat the oven to 375 degrees. Combine the meat mixture and roll into golf-size balls and place on to coconut oil greased baking sheet. Bake for 22-28 minutes, checking for doneness. Meatballs should start to become golden brown. Make sure meat is cooked all the way through.

Meanwhile, combine the ingredients into a sauce pan on medium heat to make the sauce. Do not over cook, just heat enough until ingredients melt into each other. Once ingredients are combined, add meatballs to coat. Top with sesame seeds and chopped green onion. Enjoy!


Serving Suggestions and Meal Prep Ideas:

Serve with 1/2 cup brown rice and 1 cup steamed broccoli

Serve with 2 cups Sauteed Bok Choy for a low carb meal

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