Yakitori chicken meatballs with ginger dipping sauce
Paleo, Gluten Free
Just about every cuisine has its meatball; in Japan, these beauties are known as tsukune. They are popular in yakitori restaurants, where they are grilled over a white charcoal known as binchotan. For a truly paleo version, skip the optional miso butter.
- 1 tablespoon unsalted butter (optional)
- 1 lime
- Fresh cilantro
- 1 pasture-raised organic egg
- 3 tablespoons almond meal
- 10 ounces ground chicken
- ¾ pound cauliflower
- 2 scallions
- 1 tablespoon white miso (optional)
- 6 ounces baby carrots
- ½ ounce fresh ginger
- Yakitori dipping sauce base (coconut aminos - coconut vinegar - maple syrup)
- Wooden skewers
Prep and season the chicken meatballs
- If using, let the butter come to room temperature.
- Zest and juice the lime.
- Coarsely chop the cilantro.
- Crack the egg into a mixing bowl and lightly beat.
Prep and roast the vegetables
- Cut the cauliflower into small florets; discard any leaves or coarse stems.
- Trim the root ends from the scallions; thinly slice the scallions.
- If using, in a small bowl, with a fork, mash the butter with the miso.
Make the yakitori dipping sauce
- Peel and finely chop the ginger.
Make the meatballs
In a pan over medium-high heat, warm 1 tablespoon oil. Add the meatballs and cook, turning once, until browned and cooked through, 8 to 10 minutes.
Nutrition per serving: Calories: 610, Protein: 36 g, Total Fat: 41 g, Monounsaturated Fat: 19.5 g, Polyunsaturated Fat: 8.5 g, Saturated Fat: 6 g, Cholesterol: 205 mg, Carbohydrates: 30 g, Fiber: 9 g, Added Sugar: 4 g, Sodium: 940 mg
Contains: milk, eggs, tree nuts, soy