Description
Try these Gluten & Soy-Free Thai-Inspired Red Chili Meatballs—flavorful, easy to make, and perfect for an allergen-friendly meal!
Ingredients
1 tbsp avocado oil
1/2 shallot
1 tsp minced garlic
Meatballs:
1 lb 93% lean ground chicken
2 green onions, sliced
1 long hot red chili pepper
1 tbsp coconut aminos
3/4 tsp salt
1/2 cup plain gluten free breadcrumbs
1 egg, beaten
Sauce:
1/2 cup water
1/2 cup granulated sugar
1/4 cup rice vinegar
1/4 cup coconut aminos
1 long hot red chili pepper
1.5 tsp arrowroot + 2 tsp water
Instructions
1. In a saucepan, combine the sauce ingredients. Cook on low medium heat for 10 minutes or until the sugar is dissolved.
2. In a mixing bowl, combine the meatball ingredients. Mix well, but be careful not to over mix the meat.
3. In a pan, add the avocado oil, garlic, and shallot. Sauté for a minute or so over medium heat so the oil captures the flavors.
4. Round the meat into 8 ball shaped pieces and place in the pan. Pan fry about 3 minutes each side so they brown a bit (6 minutes total).
5. Add in the sauce and cook the meatballs until they reach an internal temperature of 165 degrees Fahrenheit, about about 15-17 minutes.
6. Plate over some rice, side with veggies, top with more green onions and enjoy!
- Prep Time: 10 minutes
- Cook Time: 35 minutes