This recipe is for a spicy, flavorful and delicious Sticky Chicken Meatball Bowl. This recipe is rather easy and quick to make, only including a few ingredients of which you should be able to find in well sorted larger supermarkets or at your local Asian store. This spicy sticky meatball bowl is great to make both for lunch, dinner or meal prep purpose. It is both gluten, grain free and low carb.
Being from Sweden meatballs is a common and frequently served meal that you grow up with. For a very long time I really felt meatballs weren’t that tempting or a very fun meal to eat, since you ate it at school at least one time a month.. and probably at least once a month at home as well. It was always served with potatoes, brown sauce and lingonberries or with milk stewed macaroni and ketchup. So I always thought meatballs means eating it with potatoes or macaroni. Nowadays meatballs are one of my favorite things to make! They’re both easy and convenient to make, you can use all different kind of ingredients and serve them in a wide range of ways. Everything from classic Swedish, Italian meatballs in tomato sauce, feta cheese stuffed Greek style meatballs, Turkish lamb meatballs, lentil kofta in curry sauce or these sticky chicken meatballs served with a fresh and tasty salad bowl. These meatballs are tender, juicy and flavorful covered with a lovely sauce that is sweet, spicy and slightly tangy. These meatballs are both easy to make, feel warming and comforting, yet are light rather than dense. Serve them with a fresh salad bowl consisting of fresh green leaves, crunchy sugarsnaps, quickly fried Bok Choy, fresh herbs and cauliflower rice. This recipe is gluten, grain free and low carb.
A few tips:
- You can adjust the amount of ginger and red chili according to how spicy you prefer your meatballs.
- The same goes for the gochujang paste for the sauce.
- When rolling the meatballs make sure not to pack them too dense. Rolls them gently and just until they stick together. You want the meatballs to turn out rather light and airy not dense and heavy.
- Bake the meatballs in the oven just until they are almost done, but still 1-2 minutes remain. Take them out, cover in sauce and bake for another 2-3 minutes.
- I made this salad bowl with cauliflower rice, you can also use regular rice if preferred.
- Do not fry the Bok Choy for too long. It should be warm, slightly softened but still crunchy and not at all soggy.
Ingredients for these Sticky Chicken Meatball Bowl:
- Minced chicken
- Fresh ginger
- Garlic
- Scallion
- Red chili
- Lime
- Tamari or soy sauce
- Sesame oil
- Rice vinegar
- Gochujang paste
- Cauliflower
- Mixed green leaves
- Bok choy
- Sugarsnaps
- Fresh cilantro
- Olive oil
Other recipes you might like:
- Korean Sticky Meatballs with Fresh Vegetables (Gluten, Grain, Dairy Free & Low Carb)
- Korean Beef Tartare (Gluten, Grain, Dairy Free & Low Carb)
- Thai Green Curry with Meatballs (Gluten Free & Low Carb)
- Spicy Meatballs with Herb & Yogurt Sauce (Vegan & Gluten Free)
- Meatballs with Tsatsiki & Chimichurri (Gluten, Grain Free & Low Carb)
- Spicy Chicken Salad Wrap (Gluten, Grain Free & Low Carb)
- Hummus Bowl Three Ways with Chicken, Halloumi & Vegetable Skewers (Gluten Free)
- North African Turkey Meatballs On A Cauliflower Purée with Chermoula (Gluten, Grain Free & Low Carb)
- Spiced Chicken with Fried Plums (Gluten, Grain Free & Low Carb)
- Ajvar Seasoned Chicken Bowl (Gluten, Grain Free & Low Carb)
- Healthy Chicken Carb with Cauliflower Rice (Gluten, Grain, Dairy Free & Low Carb)
- Spicy Chicken Tacos (Gluten Free)
Sticky Chicken Meatball Bowl (Gluten, Grain Free & Low Carb)
Ingredients
For the meatballs
- 500 g Minced chicken
- 1 tsp Fresh ginger peeled and grated
- 2 Garlic cloves grated
- 1 Scallion (both white and green part) thinly sliced
- 1/2 Red chili finely chopped
- 1 tsp Lime juice
- 1 tbsp Tamari or soy sauce
- 1 tsp Sesame oil
For the sauce
- 3 tbsp Tamari or soy sauce
- 1 tbsp Rice vinegar
- 1 tsp Sesame oil
- 1 tbsp Gochujang paste
- 1 tsp Fresh ginger peeled and grated
For the salad bowl
- 1/2 medium Cauliflower head
- 100 g Mixed green leaves
- 2 Bok choy cut into wedges
- 10-14 Sugarsnaps cut in half lengthwise
- 1/2 Red chili thinly sliced
- 1/2-1 Scallion (both white and green part) thinly sliced
- 1-2 Lime cut into wedges
- Fresh cilantro, to top
- 1/2-1 tbsp Lemon juice
- Olive oil, to fry
- 1 tsp Sesame oil
- Sea salt, to taste
Instructions
- Preheat the oven to 175 degrees Celsius.
- Line a baking sheet with parchment paper.
- Combine the ingredients for the chicken meatballs in a bowl. Roll into equally sized meatballs and place on the parchment covered baking sheet.
- Bake in the oven for 13-15 minutes, or until the meatballs are cooked through.
- Meanwhile combine the ingredients for the sauce in a bowl.
- When about five minutes of the baking time for the chicken remains preheat a nonstick pan over medium heat with some sesame oil.
- Cut the Bok Choy into wedges and add to the pan. Fry for 3-5 minutes, just until it starts to turn golden brown and slightly softened. It should still be crunchy.
- When the meatballs are done just about done, remove from the oven, pour the sauce over the meatballs and place back in the oven for 2-3 minutes.
- Grate the cauliflower or run it for 20-30 seconds in a high speed blender. Combine with sesame oil, lemon juice and salt. Add to Bok Choy pan and fry for just 1-2 minutes.
- Divide the cauliflower rice between bowls. Add mixed green leaves. Divide the fried Bok Choy and sugarsnaps between the bowls.
- Top with meatballs, lime wedges, sliced red chili, scallion and cilantro.