Siracha Meatballs

Defrost them in a refrigerator overnight and reheat them in a microwave oven air fryer. Rice vinegar 2 Tbsp.

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In a large mixing bowl add the ground chicken beaten egg almond flour sriracha salt garlic chopped onions.

Siracha meatballs. Line a baking sheet with aluminum foil and coat with non stick spray. Coat a rimmed baking sheet with nonstick cooking spray. Divide the mixture into 12 50-gram meatballs and place on the baking sheet.

Soy sauce and 2 minced cloves garlic. Place saucepan over medium-high heat. Sriracha sauce ½ cup honey 2 Tbsp.

Mix all the ingredients for the meatballs in a bowl and make meatballs about 1 ½ inch in. Honey sriracha meatballs can be stored in a refrigerator for up to 3 days or frozen for up to 6 months. Preheat the oven to 400F.

Bake for 18-20 minutes or until the meatballs are fully cooked 165ºF internal temperature. Preheat oven to 375 F. In a medium saucepan whisk together 4 Tbsp.

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