This recipe is lifted in the main from Kate Scarlata's website. Kaye is a dietician specialising in IBS and FODMAPs and her site is worth a read if you are interested in that sort of thing.
I found it when we had to deal with a bulk buy of chicken breast mince. What can I say, breast of chicken is high protein, low fat and one of the few meats my delicate digestion can cope with. When it's 70% off at the supermarket, of course I'm bringing it home.
I made it as described the first time but the sauce was too sweet and didn't have the balance of flavours we expect from Asian-style dishes. The meatballs themselves, though, are delicious and quite versatile. I make them small for better portion control and quicker cooking.
Great tossed through a tomato/marinara sauce and served over gluten free pasta, or served on rice with steamed veg and a little gluten free sauce. Also good with salad ingredients in a corn tortilla.
Goes well on a toothpick with a dipping sauce for parties.
Teriyaki Chicken Meatballsserves 4-6
- 500g chicken breast mince
- 1/4 cup rice crumbs
- 1 egg
- 1 tablespoon fresh minced ginger
- 2 teaspoons of ajvar or sample ole
- 2 spring onion tops (the green bit), very finely chopped (or a mix of spring onion tops and garlic chives)
- 1 tablespoon gluten free soy sauce
- 1/2 tablespoon toasted sesame oil or garlic oil
- Preheat oven to 180C.
- Line an oven tray with baking paper, a silicone baking sheet, or spray with vegetable oil.
- Mix all ingredients in a bowl. I use my hand to get a good distribution of ingredients.
- Using a teaspoon of the mixture at a time, roll meatballs. I get 40-45.
- Bake for about 20 minutes or until cooked through.