Arame Chicken Meatballs with Siracha Pineapple Dipping Sauce Recipe - Clean Eating Magazine

Arame Chicken Meatballs with Sriracha Pineapple Dipping Sauce

Arame seaweed adds a touch of sweetness to these Asian-style meatballs. Serve as an appetizer with the spicy-sweet sauce on the side, or wrap in lettuce leaves and drizzle with the sauce for a light main. Garnish with cilantro and arame for an extra-pretty presentation.
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Arame Chicken Meatballs with Siracha Pineapple Sauce Recipe

Arame Chicken Meatballs with Sriracha Pineapple Dipping Sauce

  • Duration
  • Cook Time
  • Prep Time
  • 4Servings

Ingredients

Meatballs

  • 2 tbsp dried arame seaweed (Try: Eden Arame; alternatively, substitute with wakame or dulse, adjust soaking time as needed then mince)

  • 1 lb lean ground chicken
  • 3 green onions, finely chopped
  • 1 large egg white
  • 1/4 cup whole grain bread crumbs
  • 1 tbsp peeled and minced fresh ginger
  • 1 tbsp reduced-sodium soy sauce
  • 2 cloves garlic, minced
  • 1/4 tsp ground black pepper

Dipping sauce

  • 2 tsp arrowroot starch
  • 6 tbsp 100% pineapple juice
  • 3 tbsp apple cider vinegar
  • 2 tbsp ketchup (TIP: look for all-natural options, such as Tessemae's, or get our homemade recipe at cleaneating.com)
  • 1 tbsp sriracha
  • 1 tbsp raw honey
  • 2 tsp reduced sodium soy sauce
  • 1 tsp peeled and minced fresh ginger

Preparation

1. Prepare meatballs: In a small bowl, combine arame and ½ cup cold water. Soak for 10 minutes, or according to package directions. Drain, discarding liquid. Transfer to a cutting board; finely chop.

2. In a large bowl, stir together arame and remaining meatball ingredients. Shape by rounded 1 tbsp into about 28 meatballs. Transfer to a baking sheet and refrigerate for 30 minutes.

3. Meanwhile, prepare sauce: To a small saucepan, add arrowroot. Slowly whisk in pineapple juice until smooth. Add remaining sauce ingredients. Bring to a simmer on medium heat, then cook, stirring constantly, until thickened and bubbly, about 2 minutes. Remove from heat; cover to keep warm.

4. Mist a nonstick skillet or grill pan with cooking spray; heat on medium. Working in batches, add meatballs and cook, turning occasionally, until no longer pink inside,
about 10 minutes. Serve with dipping sauce.

Nutrition Information

  • Serving Size: 1/4 recipe
  • Calories: 270
  • Carbohydrate Content: 17 g
  • Cholesterol Content: 91 mg
  • Fat Content: 13 g
  • Fiber Content: 1 g
  • Protein Content: 23 g
  • Saturated Fat Content: 3 g
  • Sodium Content: 472 mg
  • Sugar Content: 9 g
  • Monounsaturated Fat Content: 6 g
  • Polyunsaturated Fat Content: 3 g