Description
A quick weeknight meal.
Ingredients
Scale
Meatballs
- 1 pound ground chicken thighs
- 1 egg
- 1/4 cup almond flour
- 2 cloves garlic, minced
- 1/2 cup shredded carrots
- 1 tablespoon mint, finely chopped
- 2 tablespoon parsley, finely chopped
- 1 tablespoon toasted sesame oil
- 1–1/2 tablespoons black sesame seeds (optional)
- Salt and pepper to taste
- 1–1/2 tablespoons coconut oil
Balsamic Glaze
- 1 tablespoon olive oil
- 1 large shallot, finely diced
- 1/3 cup balsamic vinegar
- 2 teaspoons red pepper sauce or Shiracha
- 2 tablespoons pomegranate molasses (optional)
- 2 teaspoons sugar or maple syrup
- 2 tablespoons fresh mint, chopped
- Zest from 1 lime
- Salt and pepper to taste
Instructions
Meatballs
- Preheat the broiler
- Mix all meatball ingredients in a large bowl, except the coconut oil, then form 1-1/2 – 2-inch balls.
- Heat a cast iron or large skillet with coconut oil, once hot after 4-5 minutes, add the meatballs without crowding. You may need to do in 2 batches so they brown properly. Cook for approximately 4 minutes per side. Remove from pan and repeat process with remainder of mixture.
- Place all cooked meatballs back into pan and pour glaze over meatballs. Place under the broiler 6-8-inches from the flame for 2-3 minutes until sauce starts to caramelize.
Balsamic Glaze
- Heat oil in small skillet, add shallots and cook for 4-5 minutes until soft and translucent.
- Add balsamic vinegar and molasses and cook for 4-5 minutes over medium heat, until the mixture thickens.
- Add additional ingredients along with salt and pepper and cook another 2 minutes.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop, broiler
- Cuisine: Healthy
Keywords: chicken meatballs, chicken thighs, balsamic glaze, pomegranate
