BBQ Chicken Meatballs

Serves 4

Ingredients  

500g chicken mince

¼ cup Japanese BBQ Sauce

1 large egg

¼ cup diced yellow onion, or green onion, white part only - I use one small shallot

⅓ cup (52 grams) packed almond flour, or ¼ cup panko breadcrumbs

½ teaspoon garlic powder - from here down I replace all these with a few shakes of all purpose mingle season spice

½ teaspoon onion powder

½ teaspoon sea salt

¼ teaspoon black pepper

Instructions 

• Preheat your oven to 180 degrees. Line a baking sheet with parchment paper or a silicone mat for easy cleanup and to prevent sticking.

• In a large mixing bowl, add the chicken, ¼ cup Japanese BBQ sauce, egg, diced onion, almond flour (or panko), garlic powder, onion powder, salt, and pepper. Mix everything together using a large spoon or your hands until just combined. Don’t over mix, or the meatballs may turn out tough.

• Using a cookie scoop or spoon, scoop the mixture and roll into evenly sized meatballs (about 1½ tablespoons each). If the mixture is sticky, wet your hands slightly with water this makes rolling much easier.

• Place the meatballs on the prepared baking sheet, making sure they’re evenly spaced. Bake for 16–18 minutes, or until the meatballs are cooked through and reach an internal temperature of 165°F.

• Remove from the oven and toss the warm meatballs in additional BBQ sauce to coat.

  
  

Serve your meatballs with either 2 cups salad veggies for a no carb or 1 cup cooked pumpkin with 1 cup salad veggies!

Nutrition

Serving: 4 meatballs | Calories: 315kcal | Carbohydrates: 12g | Protein: 25g | Fat: 19g | Saturated Fat: 4g | Cholesterol: 136mg | Sodium: 918mg | Potassium: 41mg | Fiber: 2g | Sugar: 8g