Jalapeno Glazed Meatballs

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SERVINGS

18

PREP TIME

5

TOTAL TIME

20

GLUTEN FREE

NO

Serve these spicy glazed meatballs on their own for a hearty appetizer or over cauliflower rice for a low carb meal!

This recipe is made with Antibiotic Free Chicken Meatballs.

NAE Chicken Meatball
ingredients
18 Jones Dairy Farm Chicken Meatballs
2 tablespoons Fish Sauce
5 tablespoons Coconut Aminos
Salt and Pepper to taste
1 teaspoon Garlic Powder
1-2 large Jalapenos, sliced with seeds
1/4 Cup Brown Sugar Alternative 
1/4 Cup Sugar Free Maple Syrup
1 teaspoon Dry Mustard
1/2 Cup Water
2 tablespoons of Grass-Fed Butter
1/2 teaspoon thickening agent like cornstarch
Olive Oil Spray
Green Onion, to Garnish
 

 
DIRECTIONS

Pan fry chicken meatballs according to package directions. Set aside. 

Sauté 1-2 sliced jalapenos in olive oil in a sauce pan over medium heat. Add 2 tablespoons of grass-fed butter. Once jalapenos start to turn golden, add in fish sauce and coconut aminos, maple syrup and brown sugar alternative. Continue to cook over medium heat until dissolved. Add in garlic, dry mustard, water and salt and pepper to taste. 

Allow the sauce to come to a boil for 3 minutes, then reduce the heat to low. Add in a half teaspoon of cornstarch to thicken sauce, if necessary. Add in the chicken meatballs and mix into the sauce until they are covered. Garnish with diced green onion. 

 

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Ingredients

18 Jones Dairy Farm Chicken Meatballs
2 tablespoons Fish Sauce
5 tablespoons Coconut Aminos
Salt and Pepper to taste
1 teaspoon Garlic Powder
1-2 large Jalapenos, sliced with seeds
1/4 Cup Brown Sugar Alternative 
1/4 Cup Sugar Free Maple Syrup
1 teaspoon Dry Mustard
1/2 Cup Water
2 tablespoons of Grass-Fed Butter
1/2 teaspoon thickening agent like cornstarch
Olive Oil Spray
Green Onion, to Garnish
 

 

Directions

Pan fry chicken meatballs according to package directions. Set aside. 

Sauté 1-2 sliced jalapenos in olive oil in a sauce pan over medium heat. Add 2 tablespoons of grass-fed butter. Once jalapenos start to turn golden, add in fish sauce and coconut aminos, maple syrup and brown sugar alternative. Continue to cook over medium heat until dissolved. Add in garlic, dry mustard, water and salt and pepper to taste. 

Allow the sauce to come to a boil for 3 minutes, then reduce the heat to low. Add in a half teaspoon of cornstarch to thicken sauce, if necessary. Add in the chicken meatballs and mix into the sauce until they are covered. Garnish with diced green onion.