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Ginger Chicken Meatballs with Lee’s Hoisin Sauce

  • Author: One Lovely Life, adapted from Gwyneth Paltrow's It's All Good
  • Yield: about 6 (makes about 30-35 meatballs) 1x



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


For the Meatballs:

  1. 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).
  2. 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:

  1. 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:

  1. Toss meatballs in sauce (or scoop sauce into small bowls for dipping) and top with green onions.


*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.