These Egg Roll Chicken Meatballs paired with a homemade Sweet Chili Sauce are made with coconut aminos for the perfect Paleo recipe. Juicy and crunchy just like the Asian appetizer, and sure to be a family favorite!
Ingredients
Meatballs:
1lbChicken Breast, Ground or Whole, 454g
2cupsShredded Cabbage, 140g
½cupCarrots, Chopped, 64g
¼cupWhite Onion, Chopped, 40g
¼cupGreen Onion, Chopped, about 25g
1½TbspMinced Garlic, about 4-5 cloves
1TbspMinced Ginger, about 6g
1½TbspCoconut Aminos, or Low Sodium Soy Sauce
½tspSalt
½tspBlack Pepper
½cupAlmond Flour, 40g, see notes for sub
Sauce:
½cupWater
¼cupRice Vinegar, or White Wine Vinegar
2tspChicken Broth
1tspCoconut Aminos, or Low Sodium Soy Sauce
1½tspCrushed Red Chili Pepper Flakes
1½tspMinced Garlic, 1-2 cloves
1tspMinced Ginger
Stevia Sweetener, ¼ cup sugar worth (Use your brand's Conversion Chart)
¼tspXanthan Gum, see notes for sub
Instructions
Preheat oven to 350°F and lightly grease a baking sheet.
Prepare Chicken and Vegetables:
If using whole chicken breast, cut into large chunks and place in a food processor.
Pulse (do not process, use the pulse option, or the chicken will form mush) about 10-15 times until it turns into a ground chicken. Set aside.Work in batches if needed.
Place cabbage, carrots, white onion and green onion in food processor and pulse until finely chopped.
Make Meatballs:
In a large bowl combine chicken, chopped vegetables, coconut aminos/soy sauce, garlic, ginger, salt, pepper and, almond flour, and stir until uniform.
Spoon out a heaping 1-2 tablespoons worth of the mix, toss between hands to shape into meatballs (about 20) and transfer to baking sheet. Use clean hands!
Bake for 23 minutes.
Cook Sauce:
While meatballs cook, heat a small pot over medium and combine vinegar, water, broth, coconut aminos or soy sauce, chili flakes, garlic, ginger and stevia sweetener. Bring to a simmer. Simmer for 3-4 minutes until it starts to thicken.
Add in xanthan gum, whisking until it starts to thicken. Set aside.
Sauce will thicken more when cooled. Add more water if too thin.
Serve:
Transfer meatballs to a serving dish, top with sauce and garnish with more cilantro.
Serve with your choice of side. Rice or Cauliflower Rice go well!
To replace almond flour use ¼ cup breadcrumbs or 1 Tbsp Coconut Flour.
Make sure to use “pulse” and not the regular “process” option on the food processor, or it will turn the chicken into a soft mush.
Make Ahead:
Cook sauce when serving.
Place baking sheet in freezer and allow meatballs to freeze. When frozen, transfer to a freezer-safe bag and freeze. Thaw before cooking, and increase cook time by 3-4 minutes.
Storage:
Fridge: 3-4 days in an airtight glass container. Microwave on high for 1 minute until warmed through.
Freeze: Cook sauce when serving, or freeze cooked curry separately. Cook patties and cool. Transfer to parchment paper lined baking sheet and freeze. When frozen, transfer to a freezer-safe bag and freeze. Thaw and reheat in microwave to serve.