Baked Asian glazed meatballs made with ground chicken, oats and a little bit a Sriracha + a killer sauce. Perfect as an appetizer or a main meal with rice or cauliflower rice! They are great for meal prep, too. Gluten free.
Preheat oven to 400F / 200 C degrees. Line a baking sheet with baking paper.
In a large bowl, mix all meatball ingredients (chicken, garlic, egg, oats, oat flour, sriracha and salt) until well combined.
Using an ice-cream scoop or your wet hands, form meatballs about the size of a gold ball and place on prepared baking sheet. You should get about 20 meatballs.
Bake for 30 minutes.
About 10 minutes before the meatballs are finished baking, prepare the sauce. In a large pot, whisk together all sauce ingredients except cornstarch (soy sauce, rice wine vinegar, orange juice, sriracha, honey and ginger).
Bring mixture to a boil and cook for about 1 minute, whisking often.
Stir in dissolved cornstarch and cook, whisking often, for about 2 minutes or until sauce thicken. Remove from the heat.
Transfer meatballs to the pot, and stir with a spoon to cover the meatballs with sauce on all sides.
Serve as appetizers with toothpicks or as a main dish with rice or cauliflower rice.
Sprinkle with sesame seeds and scallions, if using.
Make ahead / Meal Prep
Asian Glazed Chicken Meatballs https://www.notenoughcinnamon.com/asian-glazed-meatballs/