For those of you who may not know, Fabio and I moved to Dallas, Texas this week!!! SURPRISE!! We never imagined a move to Texas (although we were trying to move out of Chicago), but an offer from his work was too good for us to pass up. The weeks leading up to the move, Fabio went to Brazil to visit his family, and I stayed in Chicago to tie up loose ends, pack up our apartment, and find a home in Dallas. (I know what you’re thinking…I was going to go to Brazil, but the Zika virus warned against it. I know what you’re thinking again….I’m not pregnant.)
Our trip down to Dallas was an adventure for sure: Fabio had just gotten back from Brazil that morning, and we decided (at the last minute) to leave Chicago that evening and drive straight through, overnight. We both emerged unscathed, but when we arrived at our new home, neither of us had slept in 36+ hours, our moving truck was 5 hours behind us, and our heat hadn’t been set up yet. So, as you do, the three of us piled up on Nomi’s dog bed, in a state of pure delirium (see photo) –>
Aaaaanyway, while I was in Chicago packing, I had to be very strategic about the food I bought and kept in the fridge and freezer in the weeks leading up to the move. I had to buy small quantities so there wouldn’t be too many leftovers, and no frozen food, since Lord knows a pack of frozen chicken breasts would not be pleasant in a hot car on a 15-hour drive.
Ok, now to the point: one recipe I devised with the remaining ingredients in my fridge and freezer were these DELICIOUS little chicken meatballs! I had the ground chicken, onions and garlic to use up, and the condiment shelf in the fridge was just begging me to be used. These little guys made a perfect appetizer for a party, or even served on top of some rice noodles (or zoodles) for a full meal.
- For the meatballs:
- 1 lb. ground chicken
- 1 egg, lightly beaten
- ⅓ cup coconut flour
- ¼ large onion, diced small
- 2 cloves garlic, minced
- 1 Tbsp sesame oil
- Salt & pepper to taste
- For the glaze:
- ⅓ cup low sodium soy sauce
- ⅓ cup water
- Juice of ½ lime
- 1 Tbsp grated ginger
- 1 Tbsp nut butter (I used a combo of almond and cashew)
- 1 Tbsp sesame oil
- Heat some olive oil in a small pan over medium heat. Add onion and garlic, cook until soft and fragrant. Set aside to cool.
- In a large bowl, combine all ingredients for meatballs. Add the cooled onion and garlic, and mix well.
- To make the glaze, combine all ingredients in a saucepan over low heat. Let simmer for 15 minutes or so, until thick.
- While the glaze is simmering, heat olive oil in a large pan over medium heat and start to form the meatballs. With your hands, roll into 1" balls, and add to the pan one by one. Turn to brown on all sides. Add the glaze to the pan and use a spoon to coat all the meatballs.