Today, I am sharing a delicious meatball with a twist. I have never been a fan of ground beef, so… I always make meatballs with turkey, pork or chicken…and sometimes a mix of all three. Since turkey and chicken tends to be fairly bland, I like to add various ingredients to create a tasty meatball. How about an Asian inspired chicken quinoa meatball? I like this recipe so much that these meatballs were my lunch AND dinner yesterday! 🙂
Today’s meatball is infused with Asian flavors with hints of ginger, soy sauce and sesame oil. Instead of breadcrumbs, cooked quinoa adds a welcomed texture and a fiber, magnesium and protein boost.
Quinoa takes very little time to cook–but if you want to skimp on prep time then purchase a plain pre-cooked quinoa. (Trader Joe’s carries this in the freezer section.)
- 1 pound ground chicken breast
- 2 cups cooked quinoa (drained of any extra liquid)
- 1 egg yolk
- 2 tablespoons soy sauce (use gluten free if following GF diet; I use reduced sodium San J Tamari)
- 1 tablespoon sesame oil
- 1 teaspoon ginger (or 1 tablespoon fresh grated ginger root)
- 1 tablespoons hot sauce (without onion or garlic, I used Texas Pete hot sauce)
- Soy Sesame Drizzle
- 1/4 cup soy sauce (use gluten free if following GF diet)
- 1 tablespoon rice wine vinegar
- 1 teaspoon ginger or 1 tablespoon freshly grated ginger root
- 1 tablespoon light brown sugar
- 1 teaspoon sesame oil
- 1 teaspoon corn starch whisked into 1/4 cup water
- 1/4 cup chopped cilantro leaves, optional
- 1 tablespoon sesame seeds
- 1-2 tablespoons, sliced green scallions (not white part).
- Preheat oven to 350 degrees.
- Lightly oil large baking sheet.
- In medium bowl, mix ground chicken, quinoa, egg yolk, soy sauce, sesame oil, ginger, and hot sauce.
- Form mixture into 50 small meatballs, placing meatballs onto cookie sheet close to one another.
- Bake meatballs for 18-20 minutes or until cooked through.
- While meatballs are cooking, make Soy Sesame Drizzle:
- In small saucepan over medium-low heat, add soy sauce, rice wine vinegar, ginger, brown sugar, and sesame oil. When the mixture warms up, slowly add in cornstarch-water mixture. Stir occasionally while sauce thickens to gravy like consistency. Remove from heat.
- Place meatballs in medium bowl or on a platter.
- Drizzle with soy sesame sauce.
- Sprinkle top of meatballs with sesame seeds, cilantro leaves and sliced green scallions, as desired.