Chicken Meatballs with Hot Peach Sauce

I made my own hot peach sauce with blackj ginger and garlic, of course  someone already made it and I’m not discovering America. It’s very good with plain chicken meatballs – sweet-sour-spicy-and-peachy!


For meatballs:

1 lb. chicken breast or ground chicken
1 egg white
1 tbsp. almond flour
1/3 cup. Parmesan cheese, grated

For sauce:

3 medium ripe peaches
1 shallot onion
1 garlic clove, minced
1 inch ginger root, grated
3 tbsp. soy sauce
1 tbsp. rice vinegar
2 tbsp. brown sugar (I used brown sugar blend)
few splashes hot sauce (I used Sriracha)

Ground chicken breast or use ready one. Mix it with egg white, almond flour and Parmesan cheese, add pinch of salt. I used my smaller size (1 tbsp.) Norpro Stainless Steel Scoop to make 30 meatballs.

Spray pan with cooking spray. Heat one minute over medium heat, add the meatballs. Let the meatballs brown all over. Remove them to a plate, cover, set aside.

Remove the skin from the peaches (scald them with boiling water and immediately dip into the icy water, skin very easily peels away). Finely chop peach flesh, add soy sauce, brown sugar and rice vinegar, mix well.

Heat on medium heat and spray  with cooking spray small saucepan, add onion and sauté  about 4-5 minutes until soften, add ginger and garlic, heat about 30 seconds until fragrant, add peach mixture and hot sauce and bring to boil. Reduce heat and simmer about 7-8 minutes. Blend it until smooth or use chunky with meatballs.

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