NeoCell Thai Chicken Meatballs
  • For the Chicken Meatballs:
  • 1pound ground chicken
  • 1cup gluten-free breadcrumbs
  • 4tablespoons Neocell Super Collagen Powder
  • 1 (1-inch)piece fresh gingergrated or finely minced
  • 2 small garlic clovesgrated or finely minced
  • 4 scallions (green onions), finely minced
  • 2tablespoons gluten-free soy sauce
  • ½teaspoon freshly ground black pepper
  • 1 large egglightly beaten
  • For the Peanut Sauce:
  • cup creamy peanut butter
  • 3tablespoons honey
  • 1 small garlic clovegrated or finely minced
  • 1 (1-inch) piece fresh gingergrated or finely minced
  • ½teaspoon sesame oil
  • Juice of 2 limes
  • 1tablespoon gluten-free soy sauce
  • ¼teaspoon crushed red pepper flakes
  1. Preheat the oven to 400°F. Spray 2 baking sheets with gluten-free nonstick cooking spray and set aside.
  2. Combine all the meatball ingredients in a large mixing bowl. Mix to combine. Shape into small balls, using about 1 tablespoon of mixture per ball. Place on the prepared baking sheets and spray the meatballs lightly with cooking spray. Bake for 10 minutes, flip the meatballs over, and cook for another 5 minutes or until they are browned and feel firm to the touch. Transfer the meatballs to a plate lined with paper towels to absorb any extra fat.
  3. While the meatballs bake, make the sauce. Combine all the sauce ingredients in a small mixing bowl and mix well. If the sauce is lumpy, microwave for a few seconds and stir until smooth. Serve with the chicken meatballs.