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Sheet-Pan Sesame Cashew Chicken Meatballs

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.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6
Course: Main Course
Cuisine: Chinese
Ingredients Method

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

Method
 

  1. Preheat oven to 400°
  2. In a small bowl, add all the "sauce" ingredients and whisk well. Set aside.
  3. 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.
  4. On the other side of the baking sheet, add all the veggies.
  5. Pour the sauce over both the meatballs and veggies.
  6. Bake for about 20 minutes and enjoy with some sesame seeds right on top.