Asian Chicken Meatballs With Szechuan Garlic Sauce

Asian Chicken Meatballs With Szechuan Garlic Sauce

2 lbs ground chicken
1 cup gluten-free breadcrumbs
1 egg
1 inch nub ginger, minced
3 garlic cloves, minced
1/4 cup cilantro, chopped
1 tbsp gluten-free soy sauce
2 tsp chile paste
1 tsp toasted sesame oil

Szechuan Garlic Sauce:
1/4 cup dry rice wine or dry white wine
2 tbsp ginger, minced
6 cloves garlic, minced
3 tbsp chile paste or chile garlic sauce
4 tsp sugar
4 tsp cornstarch
1 cup low sodium vegetable or chicken stock
3 tbsp gluten-free soy sauce

1. Preheat oven to 400ºF.

2. Combine all meatball ingredients and shape into 2-inch meatballs. Place on large lightly oiled or parchment-lined baking pan. Bake until cooked through and lightly browned, about 25-30 minutes.

3. While meatballs are baking, make the Szechuan Garlic Sauce. Mix the stock and cornstarch in small bowl and set aside. Combine remaining sauce ingredients in a small saucepan and heat to near boiling. Add stock mixture to pan, stirring constantly until thickened.

4. Toss cooked meatballs in sauce. Serve with noodles or rice.

Servings: 12 meatballs


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