Sheet-Pan Sesame Cashew Chicken Meatballs
A weeknight meal that is ready in 30 minutes. These Sheet-Pan Sesame Cashew Chicken Meatballs are simple to make, gluten-free, and paleo. You've got to them a try.
Ingredients
- CHICKEN MEATBALLS
- 2 lbs ground chicken
- 2 tbsp coconut aminos
- 1 tbsp grated ginger
- 1 yellow grated onion
- 1/3 cup cassava flour
- 1 tbsp onion powder
- 1 tbsp garlic powder
- salt and pepper to taste
- SAUCE
- 1/2 cup coconut aminos
- 2 tbsp rice vinegar
- 5 tbsp raw unfiltered honey
- 1 tbsp ketchup
- 3 tbsp avocado oil
- salt and pepper to taste
- VEGGIES
- 1 onions chopped
- 2 orange bell peppers chopped
- 3 cups green beans
- 1 cup raw cashews
Instructions
- Preheat oven to 400°
- In a small bowl, add all the "sauce" ingredients and whisk well. Set aside.
- In a large bowl, add the "meatball" ingredients. Mix well with your hands. Form even meatballs and add them to one side of a baking sheet lined with parchment paper.
- On the other side of the baking sheet, add all the veggies.
- Pour the sauce over both the meatballs and veggies.
- Bake for about 20 minutes and enjoy with some sesame seeds right on top.