Star of the Show Ingredients:
Chicken is a wonderful low fat source of protein. It contains a good range of B vitamins as B6, B12 and B 3 which play important roles in our immune and nervous systems as well as our metabolism. Chicken is a wonderful source of selenium which acts as an anti-oxidant in our body protecting us from damaging free radicals and aiding our immune system.
Sesame provide manganese, magnesium, calcium and fatty acids
Mushrooms are anti-inflammatory due to high levels of beta –glucans compound that keeps our immune cells alert and ergothioneine a powerful anti-oxidant
600g chicken mince
1 onion diced
2 garlic cloves diced
2 teaspoons grated ginger
1 large carrot grated
½ cup grated zucchini
1cup mushrooms chopped
2 teaspoons sesame seeds
2 teaspoons sesame oil
Black pepper to taste
2 tablespoons arrowroot (or organic cornstarch)
2 tablespoons tamari/ soy sauce
2 tablespoons mirin
3 tablespoons orange juice
toasted sesame seeds
Gently fry onion in in a small amount of olive oil/ coconut oil for a few minutes until soft and then add ginger, garlic and remaining vegetables with a spoon of water. Saute for 4 minutes, season with pepper and allow to cool in a bowl.
Mix chicken in with the vegetables and all the other ingredients and shape into small walnut sized balls ( should make 40 or so)
Option to open freeze the uncooked meatballs on a tray in freezer at this point. Once frozen transfer to Ziploc bags or box and cook from frozen when you need them.
If not freezing pre-heat oven to 220C and line a tray with baking paper. Place in oven for 12-15 mins until they start to turn golden on top.
While the meatballs are in the oven put all the sauce ingredients in a saucepan and heat gently until it reaches a syrup like consistency. Remove chicken from oven and use a pastry brush all over with some of the sauce. Return to oven for 5 mins until glaze has dried.
Serve in a lunch box or as a meal with noodles and green leafy vegetables. You could also use these as a canape.