Try this weeknight sticky ginger sesame chicken meatballs. recipe, or contribute your own.

Still searching for what to cook ?

Name: weeknight sticky ginger sesame chicken meatballs.
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 1 pound ground turkey or chicken; 2 green onions finely chopped plus more for serving; 1 inch fresh ginger grated; 1 clove garlic minced or grated; black pepper; 1 head broccoli cut into florets or 1 winter squash seeded and sliced into 1/4 inch wedges; 2 tablespoons sesame oil or extra virgin olive oil; 1/3 cup low sodium GF soy sauce; 1/3 cup pomegranate juice (equal amounts of apple cider or; 3 tablespoons hoisin sauce (make sure to use GF if needed); 3 tablespoons honey; 2 tablespoons rice vinegar or apple cider vinegar; 1 teaspoon crushed red pepper flakes using more or less to taste; steamed rice sesame seeds, and pomegranate arils, for serving

Find the most delicious recipes here

INGREDIENTS

1 pound ground turkey or chicken
2 green onions finely ; chopped plus more for serving
1 inch fresh ginger ; grated
1 clove garlic minced or grated
black pepper
1 head broccoli cut into florets or 1 winter squash ; seeded and sliced into 1/4 inch wedges
2 tablespoons sesame oil ; or extra virgin olive oil
1/3 cup low sodium GF soy sauce
1/3 cup pomegranate juice (equal amounts of apple cider or
3 tablespoons hoisin sauce (make sure to use GF ; if needed)
3 tablespoons honey
2 tablespoons rice vinegar or apple cider vinegar
1 teaspoon crushed red pepper flakes ; using more or less to taste
steamed rice ; sesame seeds, and pomegranate arils, for serving

INSTRUCTIONS

1. Preheat the oven to 450 degrees F. Line a baking sheet with parchment.

2. Add the chicken, green onions, ginger, garlic, and a pinch of pepper to a bowl. Mix until just combined. Coat your hands with a bit of oil, and roll the meat into tablespoon-size balls (will make 15-20 meatballs) placing them on one side of the prepared baking sheet. The mix will be wet, but it will firm up in the oven. Add the broccoli or winter squash (see notes) to the other side of the baking sheet and toss with 1 tablespoon oil, salt, and pepper. Transfer to the oven and bake for 15 minutes or until the meatballs are crisp and cooked through.

3. Meanwhile, combine the 1 tablespoon oil, the soy sauce, pomegranate juice, hoisin sauce, honey, vinegar, and crushed red pepper flakes in a medium saucepan. Set over medium-high heat and bring the sauce to a boil. Boil 5-8 minutes, until the sauce thickens and reduces by about 1/3. Remove from the heat.

4. Pour about half the sauce over the meatballs, tossing to combine. Return to the oven for 2-3 minutes, until the sauce coats the meatballs.

5. Serve the meatballs and sauce over bowls of rice topped with additional green onions, pomegranate arils, and sesame seeds. Serve the broccoli on the side.

NOTES

Alert editor

weeknight sticky ginger sesame chicken meatballs.

1 pound ground turkey or chicken
2 green onions finely chopped plus more for serving
1 inch fresh ginger grated
1 clove garlic minced or grated
 black pepper
1 head broccoli cut into florets or 1 winter squash seeded and sliced into 1/4 inch wedges
2 tablespoons sesame oil or extra virgin olive oil
1/3 cup low sodium GF soy sauce
1/3 cup pomegranate juice (equal amounts of apple cider or
3 tablespoons hoisin sauce (make sure to use GF if needed)
3 tablespoons honey
2 tablespoons rice vinegar or apple cider vinegar
1 teaspoon crushed red pepper flakes using more or less to taste
 steamed rice sesame seeds, and pomegranate arils, for serving

1. Preheat the oven to 450 degrees F. Line a baking sheet with parchment.
2. Add the chicken, green onions, ginger, garlic, and a pinch of pepper to a bowl. Mix until just combined. Coat your hands with a bit of oil, and roll the meat into tablespoon-size balls (will make 15-20 meatballs) placing them on one side of the prepared baking sheet. The mix will be wet, but it will firm up in the oven. Add the broccoli or winter squash (see notes) to the other side of the baking sheet and toss with 1 tablespoon oil, salt, and pepper. Transfer to the oven and bake for 15 minutes or until the meatballs are crisp and cooked through.
3. Meanwhile, combine the 1 tablespoon oil, the soy sauce, pomegranate juice, hoisin sauce, honey, vinegar, and crushed red pepper flakes in a medium saucepan. Set over medium-high heat and bring the sauce to a boil. Boil 5-8 minutes, until the sauce thickens and reduces by about 1/3. Remove from the heat.
4. Pour about half the sauce over the meatballs, tossing to combine. Return to the oven for 2-3 minutes, until the sauce coats the meatballs.
5. Serve the meatballs and sauce over bowls of rice topped with additional green onions, pomegranate arils, and sesame seeds. Serve the broccoli on the side.

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 (525g)
Recipe Makes: 1

Calories: 1034
Calories from Fat: 591 (57%)

Amt Per Serving		% DV

	Total Fat 65.7g	88 %
	Saturated Fat 14.3g	71 %
	Monounsaturated Fat 25g
	Polyunsanturated Fat 20.9g
Cholesterol 358.3mg		110 %
Sodium 429.9mg		15 %
Potassium 1219.7mg		32 %
Total Carbohydrate 30.3g		9 %
	Dietary Fiber 2g	8 %
	Sugars, other 28.3g
Protein 80.2g		115 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 1034

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe

Date	Notes
		Jot your own private notes with BigOven Pro

What would you serve with this? Link in another recipe.

REVIEW THIS RECIPE

REVIEWS

There are no reviews yet. Be the first!