Honey Glazed Chicken Miso Meatballs

with Rainbow Slaw

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Instructions

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1 Make meatballs

Peel and very finely chop the shallots. Peel and grate the garlic and ginger. Place the chicken mincealmond flourshallots, garlic, ginger, half the soy sauce, eggs and miso paste in a large bowl. With clean hands, knead the mixture well until soft and fully combined. Shape into small meatballs and refrigerate. 

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2 Mix

In a small bowl, combine the mayonnaisesriracha and a pinch of salt. Set aside. 

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3 Prep

Peel and grate the carrots. Slice the snow peas, lenthways. Slice the red cabbage and spring onion as finely as possible. Juice the lime. Toss the carrots, snow peas, spring onion, red cabbage, sesame oil and lime juice in a bowl with the remaining soy sauce. Massage for 30 sec or until soft.

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4 Fry meatballs

Heat a large non-stick pan with a lid over a medium heat with a drizzle of vegetable oil. Once hot, add the chicken meatballs and cook for 6 min or until browned. Reduce the heat and add the honey and rice vinegar. Cover with the lid and cook for 5 min further. 

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5 Serve

Divide the meatballs and salad among plates. Drizzle with the sriracha mayonnaise and garnish with the fresh coriander leaves and sesame seeds

Tips for fussy eaters

Can't handle the heat? Go easy on the sriracha!

Pro tip

The longer you knead the mince meat mixture, the more tender your meatballs will become. They'll also stick together better!

Miso is a Japanese paste made from fermented soya beans. It's packed with umami and most commonly used in soups. Here we use it in chicken meatballs!

Cooking Time: 45 min

Cals 816 · Prot 55 · Carbs 43 · Fat 52

Ingredients

Number of people

Chicken meatballs

Chicken mince 400 Grams
Shallots 1 Piece
Garlic cloves 2 Piece
Ginger 30 Grams
Almond flour 40 Grams
Soy sauce 20 ML
Eggs 1 Piece
Miso paste 20 Grams
Vegetable oil 2 Tbsp
Honey 15 Grams
Rice vinegar 30 ML

Rainbow slaw

Carrot 1 Piece
Snow peas 100 Grams
Red cabbage 300 Grams
Spring onion 40 Grams
Lime 1 Piece
Sesame oil 15 ML
Fresh coriander 15 Grams
Sesame seeds 10 Grams

Sriracha mayo

Mayonnaise 33 Grams
Sriracha sauce 14 ML
Salt 0.5 Tsp

Miso is a Japanese paste made from fermented soya beans. It's packed with umami and most commonly used in soups. Here we use it in chicken meatballs!

Cooking Time: 45 min

Cals 816 · Prot 55 · Carbs 43 · Fat 52

Instructions

photo

1 Make meatballs

Peel and very finely chop the shallots. Peel and grate the garlic and ginger. Place the chicken mincealmond flourshallots, garlic, ginger, half the soy sauce, eggs and miso paste in a large bowl. With clean hands, knead the mixture well until soft and fully combined. Shape into small meatballs and refrigerate. 

photo

2 Mix

In a small bowl, combine the mayonnaisesriracha and a pinch of salt. Set aside. 

photo

3 Prep

Peel and grate the carrots. Slice the snow peas, lenthways. Slice the red cabbage and spring onion as finely as possible. Juice the lime. Toss the carrots, snow peas, spring onion, red cabbage, sesame oil and lime juice in a bowl with the remaining soy sauce. Massage for 30 sec or until soft.

photo

4 Fry meatballs

Heat a large non-stick pan with a lid over a medium heat with a drizzle of vegetable oil. Once hot, add the chicken meatballs and cook for 6 min or until browned. Reduce the heat and add the honey and rice vinegar. Cover with the lid and cook for 5 min further. 

photo

5 Serve

Divide the meatballs and salad among plates. Drizzle with the sriracha mayonnaise and garnish with the fresh coriander leaves and sesame seeds

Tips for fussy eaters

Can't handle the heat? Go easy on the sriracha!

Pro tip

The longer you knead the mince meat mixture, the more tender your meatballs will become. They'll also stick together better!

Ingredients

Number of people

Chicken meatballs

Chicken mince 400 Grams
Shallots 1 Piece
Garlic cloves 2 Piece
Ginger 30 Grams
Almond flour 40 Grams
Soy sauce 20 ML
Eggs 1 Piece
Miso paste 20 Grams
Vegetable oil 2 Tbsp
Honey 15 Grams
Rice vinegar 30 ML

Rainbow slaw

Carrot 1 Piece
Snow peas 100 Grams
Red cabbage 300 Grams
Spring onion 40 Grams
Lime 1 Piece
Sesame oil 15 ML
Fresh coriander 15 Grams
Sesame seeds 10 Grams

Sriracha mayo

Mayonnaise 33 Grams
Sriracha sauce 14 ML
Salt 0.5 Tsp
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