Description
Serve over steamed rice, cauliflower rice, or gluten free rice noodles (as pictured!) as a fun better-than-takeout weeknight dinner!
Ingredients
Scale
For the Meatballs
- 1lb ground chicken or turkey
- 1 tsp salt
- 1 tsp black pepper
- 1/2 tsp ground ginger
- 2-3 garlic cloves, minced
- 1 tbs sesame oil
- 2 crowns of broccoli, cut into florets
For the sauce
- 1 tbs sesame oil
- 1/3 cup coconut aminos
- 1-2 tbs of maple cream or 3 tbs of pure maple syrup (HIGHLY recomment Roxbury Mountain Maple!)
- 1 tsp ground ginger
- 1 tbs Gochujang Chili Paste
- 3 cloves of garlic, minced
- 2 tbs rice vinegar
Instructions
- Preheat oven to 365F and line a baking sheet with parchment paper
- In a large mixing bowl combine chicken, garlic, oil, and seasonings. Coat your hands in a little oil and roll into tablespoon-sized meatballs and place on parchment paper
- Place broccoli on other side of baking sheet.
- Bake meatballs and broccoli in oven for 30 minutes or until internal temperature is 165F in the meatballs.
- While the meatballs and broccoli bake, make the sauce. In a small sauce pan, add all sauce ingredients. Bring to a simmer and allow to reduce until thickened (8-10 minutes)
- Take meatballs out of the oven at the 25 minute mark and coat with sauce. Put back in oven for the last 5 minutes.
- Serve meatballs over thin rice noodles, top with roasted broccoli, kimchi, red chili flakes, green onion, soft boiled eggs, and even some pomegranate arils if you have them!