Ginger Chicken Meatballs that, despite looking 'ugly', are very flavorful and high in lean protein. They can be air-fried, eaten straight as a snack, or added to salads to boost protein content.
Start by cutting the ends off of your jalepeno and very finely mincing it. You want the vegetables and herbs to all be finely minced. If they’re too chunky the meatballs will fall apart. You can also just pulse everything in a food processor if you don't want to chop it all.
Grate your ginger and garlic and finely mince your green onions and cilantro.
Add your herbs and spices to a bowl with the chicken, sea salt, and tamari.
Mix everything together with a spoon or your hands till it’s fully incorporated.
Using a small ice cream scooper, scoop out the meatballs onto a lined baking sheet. You can pack them in pretty close because they won't spread.
Bake at 400 degrees Fahrenheit for 20 minutes. You can pan fry them too but this method uses a bit less oil and is lower maintenance. Remove them, let cool, and store in deli containers in the fridge.
