Soy sauce, Light
((60ml) Coconut Aminos * OR 2-3; for gluten free)
1/4 cup
Chicken broth (stock), low sodium
((60 ml))
2 tbsp
Sesame oil
1 tbsp
Fish sauce
((only if you use coconut aminos instead of soy; ))
2 tsp minced
Ginger root
(fresh grated)
1 tsp
Chili paste, Gourmet Garden
Instructions
{u'text': u'Preheat oven to 400\xb0F/200\xb0C', u'@type': u'HowToStep'}
{u'text': u'In a bowl combine all of your meatball ingredients.Mix well and form into balls. If the mixture is a bit wet and sticks, wet your hand with a little water and then roll the balls.', u'@type': u'HowToStep'}
{u'text': u'Place balls on lined baking sheet and bake for 20-25 minutes', u'@type': u'HowToStep'}
{u'text': u'While the meatballs are baking, combine all sauce ingredients in a small pot over medium heat. Once boiling, stir, and reduce heat to a simmer.', u'@type': u'HowToStep'}
{u'text': u'When meatballs are done pour sauce over it, or use sauce as a dipping sauce', u'@type': u'HowToStep'}
