So my husband is traveling – this time to Bhutan & Nepal … and without us. Sigh!!! Without him home, I’ve been feeding my kids my kind of food the last few days, i.e. bone broth soup and lots of stir-fry veggies. Last night, I decided to make something different, kids friendly, but still healthy and something I can eat as well – Asian Chicken meatballs. It gives a new twist to the more well loved Italian or Swedish meatballs but this version is so much healthier for you. Instead of serving it with pasta, my kids and I enjoyed it with crusted whole grain bread.
In a large bowl, mix all ingredients together, except for oil, tomato paste and chicken broth. Mix until combined but don’t over mix.
Heat a grill pan over medium-high heat. Drizzle the pan with the olive oil. Loosely form the mixture into small meatballs. The mixture should make between 16 – 20 balls. Cook between 8 – 10 per batch for about 2 – 3 minutes per side. Transfer to cooking pot and do the next batch.
Add to pot the tomato paste and fill just enough chicken broth to cover the meatballs. Bring to a boil on medium high heat and turn the heat down to low and cook for about another 8 minutes.
Divide meatballs and sauce into four serving bowls, sprinkle with some more cilantro and serve with toasted whole grain bread.