Sticky Glazed Ginger Chicken Meatballs

Preheat oven to 400*

In a large bowl, combine the following ingredients, then form into 2 " meatballs, with your hands coated in avocado oil. Place on a parchment lined baking sheet and bake for 25 minutes. Turn on broil and broil for 2 additional minutes, until golden.

 1 lb. ground chicken

1/4 C almond flour

1 T grated fresh ginger

1/4 C. chopped fresh basil

1/3 C. grated carrots 

1/4 C. green onions, white+ green parts, thinly sliced

1/2 tsp. garlic powder

1 T coconut aminos 

2 T fish sauce

1-2 T sriracha

1 tsp salt

1/2 tsp pepper

Prepare the rice and glaze while the meatballs are baking. Add the following ingredients to a saucepan until thick. When meatballs are done, add to glaze and coat the meatballs. Top with sesame seeds and serve over rice with broccoli on the side. 

1/2 C. coconut aminos (tamari or soy sauce)

2 T honey

2 T rice vinegar

1-2 T sriracha 

1/2 tsp garlic powder

1 tsp fresh grated ginger

2 tsp sesame oil

* I added 1 tsp Trader Joe's Crunchy chili onion oil to my glaze. It was fairly spicy, since I added a lot of Sriracha, but I enjoyed it. This recipe is from Olivia.adriance on IG.