The One-Pan Firecracker Chicken Meatballs I Make Every Week
- Prep
- 30 min
- Cook
- 30 min
- Total
- 60 min
- Serves
- 4
- Calories
- 582 kcal
- Protein
- 37.30 g
- Carbs
- 79.80 g
- Fat
- 13.40 g
Ingredients
- 1 pound93% lean ground chicken or lean ground turkey
- 1 largeegg
- ½ cuppanko bread crumbs (sub gluten free panko breadcrumbs if GF)
- 2green onions (very finely diced)
- ⅓ cupfresh cilantro (finely chopped)
- 1jalapeño (seeded and finely diced)
- ½ tablespoonhot sauce (of choice)
- 1 tablespoonlow sodium soy sauce (or tamari or coconut aminos)
- 1 ½ tablespoonscoconut sugar
- 1 teaspooncumin
- ½ teaspoongarlic powder
- ½ teaspoonpaprika
- ½ teaspooncayenne
- ½ teaspoonsalt
- —freshly ground black pepper
- 1 tablespoonolive oil
- 1 ½ cupsjasmine or basmati white rice (don’t use brown rice)
- 1 15 ounce cancoconut milk (full fat or lite will work)
- 1 ¾ cupslow-sodium chicken broth
- 1 cupfrozen or fresh pineapple chunks
- 1red bell pepper (julienned)
- ¼ cupfreshly diced cilantro
- —sliced green onion (green part of green onion only)
Instructions
- 1
Preheat oven to 375 degrees F.
- 2
In a large bowl, add the ground chicken, egg, breadcrumbs, onion, cilantro, jalapeno, hot sauce, soy sauce, coconut sugar, cumin, garlic powder, paprika, cayenne, salt, and black pepper. Use clean hands to mix and form into 16 golf ball sized meatballs.
- 3
Place a large dutch oven (or 3.5 quart braiser) over medium-high heat and add in olive oil. Add the meatballs and brown on all sides, about 5-6 minutes total.
- 4
Transfer meatballs to a plate and set aside.
- 5
Reduce the heat to medium and add in the coconut milk, chicken broth, and pineapple. Stir in the rice and bell pepper until evenly coated, then add the meatballs back in.
- 6
Increase heat to medium-high heat and bring to a nice simmer. Cover the pan, transfer to the oven and bake until the rice is tender about 25 minutes.
- 7
Remove from oven, add cilantro over rice and meatballs. Serve immediately. Garnish with scallions and serve with hot sauce.