Gluten Free Chicken Meatballs with Thai SunButter Sauce

Start to Finish: 30 Minutes

Servings: 30 Meatballs



Chicken Meatballs

1 cup gluten free crackers (such as Crunchmaster)

1 pound ground chicken

One 1-inch piece fresh ginger, grated or finely minced

2 small garlic cloves, grated or finely minced

4 scallions (green onions), finely minced

2 tablespoons gluten free soy sauce

1/2 teaspoon freshly ground black pepper

1 large egg, lightly beaten


Thai SunButter Sauce

1/3 cup SunButter, any variety

3 tablespoons honey

1 small garlic clove, grated or finely minced

One 1-inch piece of fresh ginger, grated or finely minced

1/2 teaspoon sesame oil

Juice of 2 limes

1 tablespoon gluten free soy sauce

1/4 teaspoon crushed red pepper flakes




Chicken Meatballs

Preheat oven to 400°F. Spray 2 baking sheets with gluten free, non-stick cooking spray and set aside.


Grind the crackers in a blender or food processor to fine crumbs. Pour into a large mixing bowl and add the remaining ingredients. Mix to combine. Shape into small balls using about 1 tablespoon of mixture per ball. Place on the prepared baking sheets and spray the meatballs lightly with gluten free, non-stick cooking spray. Bake for 15 minutes or until the meatballs are browned and feel firm to the touch. Remove the meatballs to a plate lined with paper towels to absorb any extra fat. Serve with Thai Peanut Sauce.


Thai SunButter Sauce

Combine all the ingredients in small mixing bowl and mix well. If the sauce is lumpy, microwave for a few seconds and stir until smooth. Serve with the chicken meatballs.


Makes about 1/4 cup sauce.

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