These meatballs are very similar to the filing of a dumpling or wonton without the wrapper. My family really enjoys them. They are gluten-free and dairy-free and can easily be made paleo. I recently brought these Asian chicken meatballs over sesame noodles to a party. It was a big hit! For a paleo version, serve them over zucchini noodles and check the ingredient list; there are a few adjustments.
Asian Chicken Meatballs over Sesame Noodles
Makes 12-14 meatballs
1 pound ground chicken thigh
1 egg (for egg-free, use a flax or chia sub)
1 tablespoon gluten-free soy sauce (or coconut aminos for soy-free/paleo)
2 teaspoons toasted sesame oil
1 teaspoon sherry
2 minced garlic cloves
2 teaspoons fresh minced ginger
2-3 scallions minced (white and some green)
¼ teaspoon sea or kosher salt
⅛ teaspoon ground white pepper
Optional: ¼ cup minced water chestnuts
Garnish: 2 tablespoons chopped fresh cilantro and 2 teaspoons sesame seeds
- Preheat the oven to 375 F. Prepare a baking sheet by placing a silicone mat or parchment paper on top.
- Combine all ingredients except garnish in a medium bowl. Mix until well combined then mix briskly for 30 seconds to help the meatballs to stick together.
- Roll meatballs that are about 1 ½” in diameter, about the size of a golf ball.
- Place on prepared baking sheet.
- Bake for about 20 minutes or until golden brown and no longer pink inside and/or the internal temperature is at least 165 F.
- Garnish with chopped cilantro and sesame seeds.
Sesame Rice Noodles
This is the easy part! Simply follow the directions on the package which involves boiling for a short time then rinsing. For the above amount of meatballs, I used about 1/2 of a package.
Allow the noodles to rest a little or make sure they are drained well so they aren’t watery. Put them in a bowl and toss with (approximately for every cup of noodles) 1 teaspoon sesame oil, 1 chopped scallion (white and a little green), 1 teaspoon sesame seeds and some chopped cilantro.
Once the meatballs are cooked, serve them on top of the noodles and drizzle a little more sesame oil, gluten-free soy sauce and a touch of honey or agave. Garnish with sesame seeds.