Ingredients
Scale
For the Meatballs:
- 1 1/2 lbs ground chicken breast
- 1 1/2 Tbsp gluten free Tamari (or soy sauce if not gluten free)
- 1 Tbsp pure maple syrup
- 2 tsp fresh ginger, finely grated or minced
- 1 clove garlic, minced
- 1/2 tsp salt
- 1/2 tsp pepper
For the Sauce:
- 1/2c red miso paste
- 1/2c pure maple syrup
- 1/2c water
- 2 Tbsp rice vinegar (or 1 1/2 Tbsp cider vinegar)
- 1 tsp Chinese five spice powder
- 1 clove garlic, minced
For Serving:
- 2 green onions, sliced
Instructions
For the Meatballs:
- In a large bowl, combine chicken, Tarmari, syrup, ginger, garlic, salt, and pepper. With a fork or your hands, toss until well mixed. If you have time, refrigerate mixture 15-30 minutes. This will help the meatballs hold their shape a bit better. (I use this time to make the sauce).
- Scoop or roll out the mixture into 1 1/2″ meatballs (I use a small cookie scoop for this job). Place meatballs on a baking sheet lined with foil. Bake meatballs at 400 degrees for 12-15 minutes, or until cooked through.
For the Sauce:
- In a medium saucepan, combine miso, syrup, water, vinegar, five spice powder, and garlic. Bring to a boil over medium heat and cook an additional 3-5 minutes, or until slightly thickened.
For Serving:
- Toss meatballs in sauce (or scoop sauce into small bowls for dipping) and top with green onions.
Notes
*Gluten & Dairy Free Notes: Be sure that your miso paste is gluten and dairy free. We like Eden Organic Genmai Brown Rice & Soy Miso Paste.