These gluten- and dairy-free NeoCell Thai Chicken Meatballs are great for parties or snacks. Plus, your guests will appreciate the added bonus of nutrient-rich NeoCell Super Collagen Powder.
NeoCell Thai Chicken Meatballs
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Ingredients
- For the Chicken Meatballs:
- 1 pound ground chicken
- 1 cup gluten-free breadcrumbs
- 4 tablespoons Neocell Super Collagen Powder
- 1 (1-inch) piece fresh ginger grated or finely minced
- 2 small garlic cloves grated or finely minced
- 4 scallions (green onions), finely minced
- 2 tablespoons gluten-free soy sauce
- ½ teaspoon freshly ground black pepper
- 1 large egg lightly beaten
- For the Peanut Sauce:
- ⅓ cup creamy peanut butter
- 3 tablespoons honey
- 1 small garlic clove grated or finely minced
- 1 (1-inch) piece fresh ginger grated or finely minced
- ½ teaspoon sesame oil
- Juice of 2 limes
- 1 tablespoon gluten-free soy sauce
- ¼ teaspoon crushed red pepper flakes
Instructions
- Preheat the oven to 400°F. Spray 2 baking sheets with gluten-free nonstick cooking spray and set aside.
- Combine all the meatball ingredients in a large mixing bowl. Mix to combine. Shape into small balls, using about 1 tablespoon of mixture per ball. Place on the prepared baking sheets and spray the meatballs lightly with cooking spray. Bake for 10 minutes, flip the meatballs over, and cook for another 5 minutes or until they are browned and feel firm to the touch. Transfer the meatballs to a plate lined with paper towels to absorb any extra fat.
- While the meatballs bake, make the sauce. Combine all the sauce ingredients in a small mixing bowl and mix well. If the sauce is lumpy, microwave for a few seconds and stir until smooth. Serve with the chicken meatballs.
