My friend, Sophie, posted a teriyaki style meatball recipe recently on Facebook–and well that just got me totally craving teriyaki chicken meatballs. So, I made some…low FODMAP style, of course.
I have never been a fan of ground beef. Not sure why that is but…it just never appealed to me. But, I love using ground chicken breast in its place, in recipes that call for ground beef. PLUS it’s leaner and better for us too! 🙂
This meatball recipe I whipped together using brown rice bread crumbs (wheat tolerant folks can use regular bread crumbs), an egg, some freshly grated ginger, soy sauce (use gluten free soy sauce if you are intolerant to gluten) and sesame oil. A perfect blend of flavors for a tasty Asian style meatball. Oh, and I added some green scallion slices too. I simmered the meatballs in a flavorful sauce that included some fresh chopped red bell peppers and pineapple pieces.
I cooked up some microwavable rice (I sometimes get lazy!) and sprinkled toasted sesame seeds and scallion greens on top. Really….how enticing are these meatballs? Ready to dive in? I am!
Yummmmmmmm…..
Teriyaki Chicken Meatballs
Ingredients
- Serves 4-6
- 1 1/2 pounds ground chicken breast
- 1/3 cup brown rice bread crumbs
- 1 egg
- 1 tablespoon fresh minced ginger
- 2 scallions, chopped (green part only, FODMAPers)--extra for garnish
- 1 tablespoon reduced sodium soy sauce (use gluten free if following gluten free diet)
- 1/2 tablespoon toasted sesame oil
- Sauce:
- 1/2 cup reduced sodium soy sauce (I use San J Tamari--gluten free)
- 2 tablespoons light brown sugar
- 1/2 cup water
- 1/2 tablespoon toasted sesame oil
- 1 tablespoon fresh minced ginger
- 1/4 cup diced pineapple
- 1/2 cup diced red bell pepper
- 1 tablespoon cornstarch
- Garnish: chopped green part of scallion, toasted sesame seeds
- Cooked rice, if desired
Instructions
- Preheat oven to 350 degrees.
- Prepare cookie sheet by lightly oiling it.
- In medium bowl, gently blend chicken, crumbs, egg, ginger, scallions, soy sauce, sesame oil.
- Form mixture into about 30 meatballs, placing them onto cookie sheet.
- Bake for about 20 minutes.
- In large skillet, add and stir together all sauce ingredients EXCEPT cornstarch, over medium heat until blended.
- Gently add in meatballs, turning them in the warm glaze so they are covered with the sauce. Simmer for about 3-5 minutes.
- Add cornstarch to small bowl and whisk in 2 tablespoons of water.
- Add cornstarch mixture to meatballs mixture and this will thicken sauce to gravy consistency.
- Serve over bed of rice, if desired, and garnish top of meatballs with a few scallion slices and toasted sesame seeds.