Glazed Chicken Meatballs

chicken meatballs

These tender, tasty chicken meatballs are delicious all by themselves, but the sweet-spicy glaze enhances them even more. Serve these chicken meatballs over brown rice, cauliflower rice or mashed cauliflower.

Glazed Chicken Meatballs
Prep and Cool time
Cook time
Total time
Recipe type: Entree, Low-Carb
Cuisine: Asian
Yield: 4 servings
  • 1 lb. ground chicken thighs (85% lean)
  • ½ cup chopped cilantro or parsley
  • 1 large egg
  • 1 tablespoon minced garlic
  • 1 tablespoon coconut flour
  • 1 teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 2 tablespoons unsweetened ketchup
  • 1 tablespoon pure maple syrup
  • 1 tablespoon reduced sodium soy sauce
  • 1 teaspoon garlic powder
  • ¼ teaspoon cayenne pepper
  1. Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper.
  2. In a medium bowl, use your hands to mix together the meatball ingredients. Mixture will be sticky, but this ensures tender meatballs.
  3. With wet hands, form the mixture into 20 (1.5-inch, 1oz) meatballs. Place the meatballs on the prepared baking sheet, not touching each other. Bake 15 minutes.
  4. Meanwhile, in a medium saucepan, whisk together the sauce ingredients. 5 minutes before meatballs should be done, heat the sauce gently over medium-low heat.
  5. When meatballs are done, use tongs to transfer them to the sauce. Gently toss to coat. Serve immediately.
Nutrition Per Serving
Serving size: ¼ recipe Calories: 220.1 Fat: 12.5 g Saturated fat: 4.3 g Carbohydrates: 6.9 g Sugar: 3.1 g Sodium: 722.9 mg Fiber: 0.8 g Protein: 18.7 g
chicken meatballs

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