Honey Glazed Chicken Miso Meatballs

Name: Honey Glazed Chicken Miso Meatballs with Rainbow Slaw
Total time: 45 min
Yield: 2, 3 or 4 people
Ingredients: 400 Grams of Chicken mince; 1 Piece of Shallots; 2 Piece of Garlic cloves; 30 Grams of Ginger; 40 Grams of Almond flour; 20 ML of Soy sauce; 1 Piece of Organic Eggs; 20 Grams of Miso paste; 2 Tbsp of Vegetable oil; 15 Grams of Honey; 30 ML of Rice vinegar; 1 Piece of Carrot; 100 Grams of Snow peas; 300 Grams of Red cabbage; 40 Grams of Spring onion; 1 Piece of Lime; 15 ML of Sesame oil; 15 Grams of Fresh coriander; 10 Grams of Sesame seeds; 33 Grams of Mayonnaise; 14 ML of Sriracha sauce; 1 Tsp of Salt

with Rainbow Slaw

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!

265 Reviews

Cals 788 · Prot 59 · Carbs 51 · Fat 44

Low Carb

45 min

Honey Glazed Chicken Miso Meatballs with Rainbow Slaw

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!

265 Reviews

Cals 788 · Prot 59 · Carbs 51 · Fat 44

Low Carb

Ingredients

Chicken meatballs

Chicken mince

400 Grams

Shallots

1 Piece

Garlic cloves

2 Piece

Ginger

30 Grams

Almond flour 1*2*

40 Grams

Soy sauce 9*10*11*

20 ML

Organic Eggs 5*

1 Piece

Miso paste 9*

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 3*9*

15 ML

Fresh coriander

15 Grams

Sesame seeds 3*

10 Grams

Sriracha mayo

Mayonnaise 5*9*13*

33 Grams

Sriracha sauce

14 ML

Salt

0.5 Tsp

Allergens

*1 Peanuts, *2 Tree Nuts, *9 Soya, *10 Wheat, *11 Gluten, *5 Eggs, *3 Sesame Seeds, *13 Mustard

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	3296 / 788
Fats (g)	43.5
of which saturated (g)	8.4
Carbohydrates (g)	51
of which sugars (g)	21.9
Fibers (g)	12.7
Proteins (g)	59.1
Salt (g)	0.9

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

1 Make meatballs

Peel and very finely chop the shallots. Peel and grate the garlic and ginger. Place the chicken mince, almond flour, shallots, 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.

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

2 Mix

In a small bowl, combine the mayonnaise, sriracha and a pinch of salt. Set aside. This is your sriracha mayonnaise.

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.

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.