VG’s Japanese Chicken Meatballs

A video of this recipe can be found here.

INGREDIENTS
1 lb. Ground chicken breast (or turkey breast)
1/2 tsp coarse ground salt
1/2 tsp freshly ground black pepper
1-2 cloves garlic (or use 1/2 tsp garlic powder)
1 tsp freshly grated ginger or more to taste (this ingredient is key for amazing flavor!!)
1 egg, whisked
1 T. reduced sodium Soy Sauce
1 T. maple syrup
1 T. Toasted Sesame oil
1/4 cup panko crumbs
1/2 cup riced cauliflower
1 medium carrot, grated or finely minced
1 cup fresh spinach, packed and chopped finely
1T. Basil seeds

DIRECTIONS

Preheat oven to 400°F.

Place chicken in medium size bowl. Add all ingredients.

Mix together.

Line sheet pan with parchment paper.

Shape into about 16 small meatballs and bake at 400° for about 15 mins or until meat

thermometer inserted into center reads 165°. Remove from oven and cool.

Serve plain or drizzled with carrot-ginger dressing, an Asian dipping sauce, or a light peanut sauce.

Serve alongside steamed or sautéed broccoli, green beans, zoodles, spaghetti squash, over salad, or with your favorite low carb pasta option.

Makes 16 meatballs.

NUTRITION INFO (per meatball)

Calories: 60

Protein: 7g

Carbs: 3g

Net Carbs: 2g

Fiber: 1g

Fat: 1.5g