RecipeCastle

The Firecracker Chicken Meatballs I Make for Weeknight Dinners

The Firecracker Chicken Meatballs I Make for Weeknight Dinners
Prep
30 min
Cook
30 min
Total
60 min
Serves
4
Calories
582 kcal
Protein
37.30 g
Carbs
79.80 g
Fat
13.40 g

Ingredients

  • 1 pound93% lean ground chicken (or lean ground turkey)
  • 1 largeegg
  • ½ cuppanko bread crumbs (if GF, sub gluten free panko breadcrumbs)
  • 2 mediumgreen onions, very finely diced
  • ⅓ cupfresh cilantro, finely chopped
  • 1 mediumjalapeño, seeded and finely diced
  • ½ tablespoonhot sauce of choice (Sriracha, Cholula or Green Tabasco recommended)
  • 1 tablespoonlow sodium soy sauce (or tamari or coconut aminos)
  • 1 ½ tablespoonscoconut sugar
  • 1 teaspooncumin
  • ½ teaspoongarlic powder
  • ½ teaspoonpaprika
  • ½ teaspooncayenne
  • ½ teaspoonsalt
  • 1 tablespoonolive oil
  • 1 ½ cupsjasmine or basmati white rice
  • 1 15 ounce cancoconut milk (full fat or lite will work)
  • 1 ¾ cupslow-sodium chicken broth
  • 1 cupfrozen or fresh pineapple chunks
  • 1 redbell pepper, julienned
  • ¼ cupfinely diced cilantro
  • —sliced green onion ((green part of green onion only))

Instructions

  1. 1

    Preheat oven to 375 degrees F.

  2. 2

    In a large bowl, combine the ground chicken, egg, breadcrumbs, onion, cilantro, jalapeño, hot sauce, soy sauce, coconut sugar, cumin, garlic powder, paprika, cayenne, salt and black pepper. Use clean hands to mix and form into 16 golf ball sized meatballs.

  3. 3

    Place a large dutch oven (or 3.5 quart braiser) over medium-high heat and add olive oil. Add the meatballs and brown on all sides, about 5-6 minutes total. Depending on the size of your skillet, you may need to do this in batches. Transfer the browned meatballs to a plate and set aside.

  4. 4

    Reduce heat to medium and add in the coconut milk, chicken broth and pineapple; stir in the rice and bell pepper until evenly coated, then add the meatballs back in, increase heat to medium-high and bring to a simmer.

  5. 5

    Cover the pan, transfer to the oven, and bake until the rice is tender, about 25 minutes. Remove from oven, add cilantro over rice and meatballs. Serve immediately. Garnish with scallions and serve with hot sauce.