Ingredients For the meatballs: – 1 lb ground chicken breast – 1/4 cup cornmeal, almond meal, bread crumbs or ground oats – 1 large egg – 1/2 teaspoon salt – 1/4 teaspoon red pepper flakes – 1 clove garlic finely minced or crushed – 1 teaspoon grated fresh ginger
Ingredients For the sauce: – 1 1/2 cups chicken broth – 1/4 cup rice vinegar – 1/3 cup low sodium soy sauce or tamari – 3 tablespoon honey – 2 tablespoons tapioca starch or cornstarch – 2 tablespoons almond or peanut butter – 2 teaspoons sesame oil – 1/2 teaspoon sriracha hot sauce
Preheat your oven to 400°F and lightly coat a baking sheet with oil or cooking spray. Combine the ingredients in a bowl and gently combine with your hands until well mixed.
Shape the mixture into 1 inch balls and place on the prepared baking sheet.
Bake for 15-18 minutes, or until firm and cooked through. place on the prepared baking sheet.
While the meatballs bake, add all of the sauce ingredients to a saucepan and whisk to combine.
Bring to a gentle boil over medium heat and allow to simmer for several minutes until thickened.
Add the meatballs to the sauce and cook until heated through.
Serve over cooked rice or zucchini noodles with additional sauce, and garnish with scallions, if desired.