One of my favourite meals! And perfect timing. If you have watched some of my other immunity videos, you’ll know why chicken or tofu might come in rather handy in winter…
Not to mention all the other immunity boosting goodies. I changed the original recipe a bit so it makes more sauce. You can either use chicken mince, turkey mince, tofu minced, or another type of mince. Personally, I prefer either free range chicken mince or mince up soft tofu.
For the balls:
800grams of chicken mince
1 cup of panko breadcrumbs ( can use a little less or a little more, depending on the consistency of the balls.
¼ cup green onions, chopped
1 tsp. garlic powder, and 1 tsp. crushed garlic
½ tsp. salt ½ tsp. black pepper
For the sauce:
¼ cup of sriracha, and ¼ cup tomato sauce (use less sriracha and more tomato sauce if you don’t want a spicy glaze. Or leave out the sriracha altogether.
4 Tbsp. of reduced-sodium soy sauce
4 Tbsp rice vinegar
4 Tbsp honey
1 heaped Tbsp crushed ginger
4 tsp of crushed garlic, or 4 garlic cloves minced
1 tsp. toasted sesame oil
Preheat oven to 200 degrees Celsius
In a large bowl, mix all the ball ingredients together.
Shape into balls, place apart on a lined oven tray, sprayed with cooking oil. Bake balls for around 30-40 minutes, or until they are browned and cooked through. (This timing can vary greatly depending on the oven. So check after 20 minutes)
About halfway through cooking time, combine the ingredients for the sauce in a saucepan, bringing to boil over medium heat, whisking continuously. Reduce heat and simmer for 8-10 minutes – sauce will start to thicken.
Once meatballs are cooked, toss the sauce in with the balls. As the sauce cools a little, it will become sticky and oh so good!
Serve over rice and other accompaniments you prefer. This makes great leftovers with rice, or sliced up as a sandwich filling. Dan and I always go back for seconds.
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