Jalapeno Glazed Meatballs
Recipe by Low Carb Eats and Sugar Free Treats.
Spicy, Sticky, and Ready in 15 Minutes
These Jalapeno Glazed Meatballs bring serious heat to the table. Jones Dairy Farm No Antibiotics Ever Chicken Meatballs are simmered in a bold glaze of sautéed jalapeños, coconut aminos, maple syrup, and butter until glossy and coated. Serve them as a standout appetizer or spoon over cauliflower rice for a satisfying low-carb meal.
Ingredients
- 18 Jones Dairy Farm No Antibiotics Ever Chicken Meatballs
- 2 tablespoons fish sauce
- 5 tablespoons coconut aminos
- 1-2 large jalapenos, sliced with seeds
- 1/4 cup brown sugar (or an alternative)
- 1/4 cup sugar free maple syrup
- 1 teaspoon mustard powder
- 1/2 cup water
- 2 tablespoons grass-fed butter
- 1/2 teaspoon cornstarch
- olive oil spray
- salt and pepper to taste
- 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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