Egg Roll Chicken Meatballs With Sweet Chili Sauce

20 Pieces
33 min

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!

Egg Roll Chicken Meatballs With Sweet Chili Sauce

Recipe details

  • 20  Pieces
  • Prep time: 10 Minutes Cook time: 23 Minutes Total time: 33 min
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Ingredients

Meatballs

  • 1 lb Chicken Breast, Ground or Whole, 454g
  • 2 cups Shredded Cabbage, 140g
  • ½ cup Carrots, Chopped, 64g
  • ¼ cup White Onion, Chopped, 40g
  • ¼ cup Green Onion, Chopped, about 25g
  • 1½ Tbsp Minced Garlic, about 4-5 cloves
  • 1 Tbsp Minced Ginger, about 6g
  • 1½ Tbsp Coconut Aminos, or Low Sodium Soy Sauce
  • ½ tsp Salt
  • ½ tsp Black Pepper
  • ½ cup Almond Flour, 40g, see notes for sub

Sauce:

  • ½ cup Water
  • ¼ cup Rice Vinegar, or White Wine Vinegar
  • 2 tsp Chicken Broth
  • 1 tsp Coconut Aminos, or Low Sodium Soy Sauce
  • 1½ tsp Crushed Red Chili Pepper Flakes
  • 1½ tsp Minced Garlic, 1-2 cloves
  • 1 tsp Minced Ginger
  • Stevia Sweetener, ¼ cup sugar worth (Use your brand's Conversion Chart)
  • ¼ tsp Xanthan 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.

Bake 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.
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!

Tips

  • 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.

Haylee Jane Monteiro
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