Quick Chicken Meatballs with Ginger + Scallions
Ready in 40 minutes, these delicious chicken meatballs with notes of ginger, garlic, and scallions are the perfect weeknight dinner.
Servings 18 meatballs
Ingredients
- 1 pound ground chicken
- 1 bunch scallions, chopped (green onions)
- 1 tablespoon ginger, finely grated
- 4 cloves garlic, grated
- 1/2 teaspoon fine sea salt
- 3 tablespoons coconut aminos*, divided
- 2 tablespoons avocado or other neutral cooking oil for browning
Instructions
- Preheat the oven to 350℉. In a medium mixing bowl, combine the ground chicken, chopped scallions, ginger, garlic, sea salt, and 1 tablespoon of the coconut aminos. Use your hands to mix until fully combined.
- Pour the remaining 2 tablespoons of coconut aminos into a shallow baking dish or plate. Portion the chicken mixture into meatballs that are approximately 2 tablespoons in size. I like to use a small cookie scoop to do this.
- Roll the meatball between your palms to get a nice rounded shape, then roll it around the shallow dish with the coconut aminos to coat. Repeat with the remaining meatballs.
- Preheat a medium cast iron skillet over medium heat. Add the neutral cooking oil and swirl to coat. Add the meatballs and cook for about 8 to 10 minutes, turning every two minutes to ensure even browning on all sides.
- Transfer the skillet into the oven and bake for 20 minutes or until the meatballs are cooked through. Enjoy immediately or store in the fridge for up to three days.
Notes
*Alternatively, soy sauce or tamari can be used in place of coconut aminos.