Gluten Free Chicken Meatballs with Thai Sunbutter Sauce Recipe
Servings: 30 Meatballs
Calories: 88kcal
Ingredients
Chicken Meatballs
- 1 cup gluten free crackers (such as Crunchmaster)
- 1 pound ground chicken
- 1 (1-inch) piece fresh ginger , grated or finely minced
- 2 cloves garlic , grated or finely minced
- 4 scallions (green onions), finely minced
- 2 tablespoons gluten free soy sauce
- ½ teaspoon freshly ground black pepper
- 1 large egg , lightly beaten
Thai Sunbutter Sauce
- 1/3 cup creamy Sunbutter
- 3 tablespoons honey
- 1 cloves garlic , grated or finely minced
- 1 (1-inch) piece fresh ginger , grated or finely minced
- ½ teaspoon sesame oil
- Juice of 2 limes
- 1 tablespoon gluten free soy sauce
- ¼ teaspoon crushed red pepper flakes
Instructions
Chicken Meatballs
- Preheat oven to 400 degrees. Spray 2 baking sheets with gluten free, non-stick cooking spray and set aside.
- Grind the crackers in a blender or food processor to fine crumbs. Pour into a large mixing bowl and add the remaining ingredients. Mix to combine. Shape into small balls using about 1 tablespoon of mixture per ball. Place on the prepared baking sheets and spray the meatballs lightly with gluten free, non-stick cooking spray. Bake for 15 minutes or until the meatballs are browned and feel firm to the touch. Remove the meatballs to a plate lined with paper towels to absorb any extra fat. Serve with Thai Peanut Sauce.
Thai Sunbutter Sauce
- Combine all the ingredients in small mixing bowl and mix well. If the sauce is lumpy, microwave for a few seconds and stir until smooth. Serve with the chicken meatballs.
- Makes about ½ cup sauce.
Nutrition
Calories: 88kcal | Carbohydrates: 9g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 18mg | Sodium: 186mg | Potassium: 96mg | Fiber: 1g | Sugar: 2g | Vitamin A: 31IU | Vitamin C: 2mg | Calcium: 8mg | Iron: 1mg