These Ginger Scallion Chicken Meatball Bowls work for a weeknight dinner, lunch, or meal prep. This recipe follows an ingredient prep format where separate components are prepared and assembled together at meal time. Follow the full guide here, or make this recipe all at once! You will have leftover pickled carrots, quinoa, and sauce to use up for the week, or double the meatballs to prep for the whole week.

Ginger Scallion Chicken Meatball Bowls

Recipe by Jenn Lueke

5.0 from 1 vote

Servings

–

servings

Prep time

minutes

Cooking time

minutes

Cook Mode

Keep the screen of your device on

Ingredients

For the Pickled Carrots
2 cups shredded carrots
1/2 cup apple cider vinegar
1 1/2 cups water
2 teaspoons kosher salt
For the Bone Broth Quinoa
2 cups chicken bone broth
1 cup dry quinoa
pinch salt
For the Ginger Scallion Chicken Meatballs
1 egg, beaten (omit if desired)
1 pound ground chicken
3 green onions, finely chopped
2 tablespoons minced ginger root
1 tablespoon coconut aminos or reduced-sodium soy sauce or tamari
2 teaspoons garlic powder
1/2 teaspoon kosher salt (omit if using soy sauce or tamari)
1/2 teaspoon ground black pepper
For the Almond Butter Sauce
1/2 cup creamy almond butter
1/2 cup coconut aminos or reduced-sodium soy sauce or tamari
2 tablespoons sriracha (omit for no spice)
2 tablespoons maple syrup
2 teaspoons minced ginger root
2 teaspoons garlic powder
1/2 cup warm water
For the Bowls
1 lime, quartered
3 green onions, thinly sliced
1/2 cup cilantro, finely chopped
2 tablespoons sesame seeds (optional)

Directions

Prepare the Pickled Carrots: Add the shredded carrots to a large jar with a lid, then cover with the apple cider vinegar and water. Add the salt, put the cover on the jar, and shake to combine. Refrigerate while the other components are prepped.
Prepare the quinoa: Bring the broth to a boil in a small pot over medium-high heat. Once boiling, add the quinoa, reduce heat to low, and add the salt. Cover and cook until the liquid is absorbed and the quinoa is fluffy, 15 to 18 minutes. Remove from heat.
Meanwhile, prepare the Ginger Scallion Chicken Meatballs. Preheat the oven to 400F and line a sheet pan with parchment paper. Add all meatball ingredients to a large bowl and use clean hands to evenly combine. Scoop into 12 to 16 meatballs. With lightly oiled hands, roll into smooth meatballs. Bake until at an internal temp of 165F, 15 to 18 minutes.
While the meatballs cook, prepare the Almond Butter Sauce: Add all ingredients to a large jar with a lid and shake or whisk to combine.
To assemble the bowls, evenly divide the meatballs, quinoa, and carrots among 4 bowls. Drizzle the almond butter sauce. Top with a squeeze of lime juice, the green onions, cilantro, and sesame seeds.

Notes

Storage: Refrigerate the components in separate sealed containers for up to 4 days. Store the sauce for up to 7 days. Freeze the meatballs for up to 3 months.
Reheating: From refrigerated, microwave the quinoa and meatballs until warm, about 2 minutes. From frozen, thaw the meatballs in the refrigerator for at least 8 hours, or overnight then microwave until warm, about 2 minutes.