Glazed with what, you might ask? These delicious meatballs are glazed with a homemade mixed berry glaze. When I glaze something, I like a generous amount of it. The sweetness of the berries brings out the savory flavor of the chicken meatballs. I was talking on the phone with my bestie while I was making the glaze, so I am missing a few snapshots of the glaze in the making. I think the instructions are descriptive enough to know what you need to do. I hope you try these; they are delicious!
Ingredients
1/4 cup milk
1/4 cup keto breadcrumbs (you can also use panko breadcrumbs or your favorite bread as a substitution)
1 1/2 lbs. ground chicken
1/4 cup green onion, finely chopped
2 Tbsp. garlic, minced
2 tsp. ginger paste (or fresh ginger)
2 Tbsp. soy sauce
1 egg, lightly beaten
1/2 cup hoisin sauce
1 cup blackberries, fresh or frozen
1 cup blueberries, fresh or frozen
1 Tbsp. lemon juice
1 1/2 Tbsp. granulated Swerve
1 package Boston lettuce or 1 head iceberg lettuce
Sesame seeds for garnishh
Instructions
Preheat the oven to 500 degrees. Place 2 slices of keto bread in a toaster. I toasted 4 slices as I wanted to have some extra for another recipe. Place the toasted bread in a food processor and process until they are crumbs.
Place /.4 cup of the breadcrumbs in a large bowl with the milk. Let stand for a few minutes, so the breadcrumbs can absorb the milk. Add the ground chicken, green onions, garlic, ginger paste, soy sauce and egg to the breadcrumbs. Mix together until thoroughly combined. Shape the meat mixture into meatballs. Place the meatballs on a cookie sheet sprayed with cooking spray. Bake for about 15 minutes.
While the meatballs are cooking, prepare the glaze. Place the blackberries and blueberries in a large saucepan over medium heat. Add the lemon juice and Swerve and stir to combine. Let cook until the berries are soft and the juices have rendered.
Because the blackberries have seeds, the berries must be strained. With a manual mashed potato masher, mash the berries while still in the saucepan. In a fine mesh metal strainer placed over a bowl, pour the berries into the strainer. Some of the juice will naturally flow through the strainer; however, you will need to help a good part of the berry mixture through the strainer by pressing it with a rubber spatula. When you think you have strained as much juice as you possibly can, transfer the strained juice back to the saucepan and keep warm on low heat. Add the hoisin sauce and stir until combined.
When the meatballs are done, let them cool for a few minutes before transferring them to a large bowl. Pour the glaze over the meatballs and toss until well-coated. Depending on how large you have made the meatballs, you can place one or two meatballs into a lettuce leaf. Garnish with sesame seeds. These meatballs are definitely worth the effort! They are a little bit time-consuming, but I can guarantee you, there won’t be any leftovers! Serve alongside some Konjac noodles or roasted green beans. Delicious!
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