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Gluten Free Dairy Free Teriyaki Chicken Meatballs - Lunch Version

<p>Bits of crushed pineapple, red pepper, and ginger make these Teriyaki Chicken Meatballs a flavorful gluten and dairy free lunchtime go to that you can make ahead and reheat easily.</p>
6 Servings Recipe By

Ingredients

  • 2 pounds Ground Chicken
  • 1 1/4 cups dice Onion, Red
  • 1 1/2 cups dice Bell Pepper, Red
  • 1/4 cups Crushed Pineapple, Canned
  • 1/4 cups Soy Sauce, Gluten Free
  • 1 teaspoon peel and mince Ginger, Fresh
  • 1/2 teaspoons Sesame Oil
  • 2 teaspoons mince Garlic, Cloves
  • 1/2 teaspoons Salt
  • 1/4 teaspoons Black Pepper
  • 2 tablespoons Flour, Gluten Free All-Purpose
  • 1 teaspoon Fish Sauce
  • 1/2 cups Sugar
  • 1/4 cups Rice Vinegar
  • 4 teaspoons mince Garlic, Cloves
  • 1 1/2 tablespoons Red Pepper Flakes
  • 3/4 cups Water
  • 2 teaspoons Cornstarch

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = about 6 meatballs
  • 351 Calories
  • 13g Total Fat
  • 4g Sat Fat
  • 0g Trans Fat
  • 130mg Cholesterol
  • 990mg Sodium
  • 31g Total Carb
  • 2g Fiber
  • 24g Total Sugars (Includes 17g Added Sugars)
  • 28g Protein
  • 6 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. In a large bowl combine ground chicken, onion, red pepper, crushed pineapple, soy sauce, ginger, sesame oil, garlic, salt, pepper and flour.
  2. Scoop into rounded Tablespoon sized balls onto a parchment paper lined cookie sheet.
  3. Bake at 400 for 15-20 minutes.
  4. In a sauce pan heat red pepper flakes, garlic, vinegar, sugar and fish sauce together over medium heat for 5 minutes.
  5. Whisk together water and cornstarch.
  6. Whisk into red pepper mixture and reduce to simmer.
  7. Simmer until mixture thickens, stirring constantly.
  8. Serve meatballs with sauce.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. In a large bowl combine ground chicken, onion, red pepper, crushed pineapple, soy sauce, ginger, sesame oil, garlic, salt, pepper and flour.
  2. Scoop into rounded Tablespoon sized balls onto a parchment paper lined cookie sheet.
  3. Bake at 400 for 15-20 minutes.
  4. In a sauce pan heat red pepper flakes, garlic, vinegar, sugar and fish sauce together over medium heat for 5 minutes.
  5. Whisk together water and cornstarch.
  6. Whisk into red pepper mixture and reduce to simmer.
  7. Simmer until mixture thickens, stirring constantly.
  8. Divide sauce into indicated number of pint freezer bags.
  9. Flash freeze meatballs.
  10. Divide meatballs among indicated number of gallon freezer bags, add sauce bags, then label and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. Reheat meatballs and sauce in microwave for 1-2 minutes.

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