Egg Roll Chicken Meatballs With Sweet Chili Sauce
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!
Another recipe that came from my need to use up ingredients - cabbage lying in my fridge for a month and a half.
Sauteed cabbage wasn’t happening - not my style - and deep fried egg rolls are urgh. So here’s something a little fancier inspired by that second one.
Added a bunch of cabbage and carrots to ground chicken and turned them into meatballs.
And of course egg rolls need a dipping sauce, so I whipped up an easy sweet chili sauce! Used stevia for the sweetness and thickened it with Xanthan Gum instead of cornstarch - Keto and Paleo!
Xanthan Gum is a stabilizing and thickening agent, and just a tiny bit made this sauce gel-like in seconds!
- 20 Pieces
- Prep time: 10 Minutes|Cook time: 23 Minutes|Total time: 33 Minutes
- 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.
- 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.
- 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.
- Sauce will thicken more when cooled. Add more water if too thin.
- 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: Place each meatball on a parchment lined baking sheet and them freeze individually. Then transfer the frozen meatballs to zipper bag. They should keep 2-3 months. To cook raw meatballs, bake them for about 3-4 minutes longer.
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