Servings: 4 meals
Calories: 623kcal
Ingredients
Meatballs
- 1 lb. Ground Chicken
- 1 Egg
- ½ Gluten-free Panko Breadcrumbs
- 1 tsp. Himalayan Salt.
- 1 tsp. Ground Black Pepper
- 1 tsp. Garlic Granules
- 1 tsp. Onion Granules
- 1 tsp. Extra Virgin Olive Oil
- Avocado Oil Spray
Glaze
- 1 cup BBQ Sauce preferably Memphis style
- ½ cup Bourbon Whisky
- 2 Tbsp. Orange Marmalade
- 2 tsp. Molasses
- ½ tsp. Garlic Granules
- ½ tsp. Onion Granules
Sides
- ⅔ Carrots steamed
- ⅔ Broccoli steamed
- ⅔ Cauliflower steamed
- ¾ Cooked Brown Rice with ¼ Cooked Quinoa
Instructions
- Preheat oven to 400℉ and line a baking sheet with foil sprayed with avocado oil - set aside.
- Get started on the glaze by pouring bourbon into a saucepot over medium/high heat and let simmer for ~15 minutes.
- Next, stir in remaining glaze ingredients and let simmer ~20-30 minutes or until thickened and color has darkened — stirring occasionally. Once finished (if before the meatballs), keep glaze heated on low to keep warm.
- Now, stir together in a medium bowl the egg and ground chicken until well combined. Then, gently mix in the remaining ingredients.
- Scoop mixture in one tablespoon amounts int your palm and roll into a ball, then place on a greased foil-lined baking sheet. Tip: If meatballs are sticking to your hands, spray a bit of oil on them and then roll out meatballs.
- Place meatballs on middle oven rack and bake for ~20-25 minutes or until fully cooked (reaching an internal temperature of 165℉). Then, toss meatballs in the glaze.
- Serve with sides, store, and enjoy!
Notes
*You can swap out the Bourbon for an additional half cup of BBQ sauce. Please note that the alcohol cooks away once heated.
Nutrition
Calories: 623kcal | Carbohydrates: 60g | Protein: 26g | Fat: 13g | Fiber: 2.8g
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