Sticky Ginger-Orange Chicken Meatballs Meal Prep

Meatballs:

• 1 1/4 lb. Ground Chicken, (substitute with ground beef or ground turkey)
• 3 Green Onions, (chopped)
• 1 1/2 inch Fresh Ginger, (grated or finely minced)
• 2 Garlic Cloves, (grated or finely minced)
• 1 tsp. Salt
• 1 tsp. Black Pepper

Sticky Sauce:

• 1 tbsp. Extra Virgin Olive Oil
• 1/3 cup Low-Sodium Soy Sauce
• 1/3 cup Orange Juice
• 2 tbsp. Honey
• 1 tbsp. Apple Cider Vinegar
• 2 tsp. Crushed Red Pepper Flakes
• 1 tsp. Flour

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Meatballs:

1. Preheat oven to 450F. Grease or line a baking pan with parchment paper.
2. In a large bowl, add together all the meatball ingredients. Use your hands to mix together just until combined.
3. Make the meatballs (about 1-2 tablespoons of mixture per meatball), then evenly spread them out on the prepared baking pan.
4. Bake for 10-15 minutes, until fully cooked (internal temperature reaches 165F).

Sticky Sauce:

1. In a large pot over medium high heat, whisk together all ingredients. Bring to a boil, then whisk until thick, about 3-4 minutes.
2. Add the cooked meatballs into the sticky sauce over medium heat. Toss the meatballs in the sauce for 2-3 minutes, until generously coated in the sticky sauce.
3. Serve warm or allow the meatballs to cool completely before packing away. Enjoy!

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