Baked Ginger Chicken Meatballs

This is a post gallbadder removal and liver safe recipe. Makes: 16 small meatballs Estimated nutrition: 35–45 calories and 5–6 g protein per meatball Make-ahead tip: Bake these ahead of time, refrigerate promptly, and reheat thoroughly before serving.

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Step 1

Preheat the oven to 400°F.

Step 2

Mix all ingredients in a bowl until just combined.

Step 3

Form into 16 small meatballs.

Step 4

Arrange on a parchment-lined baking sheet.

Step 5

Bake for approximately 15–20 minutes, until the centers reach 165°F.

Step 6

Serve with a small dish of reduced-sodium soy sauce mixed with ginger.

Step 7

Optional flavor boost: Add a little orange zest if citrus doesn't aggravate your reflux.