From Lauren: Last week, I moved to Seattle and transferred to Bastyr University. While I’m busy settling into my new schedule, I’m excited to host some special guest posts. Today’s post comes from Shanti at Life Made Full.
Paleo Asian Chicken Meatballs
We’ve got a pretty large family. Seven people, one dog, three sheep and one llama, to be exact. Thankfully, I only have to cook dinner for the seven of us. But having 5 kids with a variety of tastes inspires creativity in the kitchen.
My kids are great eaters, and it seems that my kitchen has a constant flow of little mouths meandering through. By the time it comes to dinner time, I am usually pooped and ready to relax, so I’m all about simple. And inexpensive.
I came up with these Paleo Asian Chicken Meatballs to help meet both those needs: simple and inexpensive. They’re packed full of flavor, and were loved by all my kids. That’s saying a lot!
- 3 lbs boneless, skinless chicken breasts, cut into large chunks
- 2 Tbs. sesame oil (can substitute coconut oil)
- 1 tsp fresh ground ginger
- 2 Tbs. coconut aminos (a soy-free alternative to soy sauce, available here)
- 2 cloves minced garlic
- 1 tsp red chili pepper flakes
- 1 recipe homemade teriyaki sauce, get the recipe here
- 5-6 green onions
- Coconut oil or ghee for cooking
- Combine the chicken, sesame oil, ginger, coconut aminos, garlic, 3-4 of the green onions, and pepper flakes in a food processor and pulse until pretty smooth (you want to be able to form it into meatballs).
- Heat oil in a skillet (preferably cast iron) over medium heat.
- Form chicken mixture into golf ball-sized balls and place into skillet (you’ll probably need to do a couple batches).
- Cook for about 5-6 minutes on each side, reducing heat a bit if necessary.
- When meat is cooked through, remove from skillet and place onto serving platter.
- Drizzle generously with homemade teriyaki sauce and top with some chopped green onion, if desired.
- Serve over cauliflower rice or on its own!
- 3 lbs boneless, skinless chicken breasts, cut into large chunks
- 2 Tbs. sesame oil (can substitute coconut oil)
- 1 tsp fresh ground ginger
- 2 Tbs. coconut aminos (a soy-free alternative to soy sauce, available here)
- 2 cloves minced garlic
- 1 tsp red chili pepper flakes
- 1 recipe homemade teriyaki sauce, get the recipe here
- 5-6 green onions
- Coconut oil or ghee for cooking
- Combine the chicken, sesame oil, ginger, coconut aminos, garlic, 3-4 of the green onions, and pepper flakes in a food processor and pulse until pretty smooth (you want to be able to form it into meatballs).
- Heat oil in a skillet (preferably cast iron) over medium heat.
- Form chicken mixture into golf ball-sized balls and place into skillet (you’ll probably need to do a couple batches).
- Cook for about 5-6 minutes on each side, reducing heat a bit if necessary.
- When meat is cooked through, remove from skillet and place onto serving platter.
- Drizzle generously with homemade teriyaki sauce and top with some chopped green onion, if desired.
- Serve over cauliflower rice or zucchini noodles, if desired.
About Shanti at Life Made Full
Shanti Landon is the founder of Life Made Full, a website dedicated to sharing grain-free recipes, family tidbits, and stories of faith. She is an adoptive and homeschooling mom of five children, wife to her husband of 16 years (who has Celiac Disease) and has a passion for helping other women reach their full potential physically, emotionally and spiritually. You can connect with her on Facebook, Twitter, Pinterest, Instagram and her Blog.
Oh i had never heard of coconut aminos – great shout I have been using tamari sauce but that still contain soya and I am planning on roughly following the AIP 30 day reset so need an alternative:)
Could these meatballs be baked instead of fried?
If so, what temp and how long? Thanks!
Such an easy and lovely recipe, I love it! I eat this frequently since I found it. 🙂
How many calories would be in each meatball?
This recipe should be cross-posted to allergy free websites everywhere! I am making it tomorrow for my daughter who is allergic to 6 of the 8 common food allergies. I appreciate you sharing!
This might be an obvious answer but if I use ground meat to begin with instead of chunks of chicken, how much ground meat should I use? 3lb seems like a lot. Also, how many servings does this recipe make?