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Lightly spray them with cooking oil then bake in your preheated oven for 15 minutes.
Process this until smooth.
Once your sauce thickens, add in the cooked meatballs, and roll them in the sauce to coat.
Serve with cooked brown rice and remaining pineapple pieces as shown.
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Sweet & Sour Chicken Meatballs for Meal Prep
Dreaming of much warmer days…sweet sunshine on my shoulders, and juicy-fresh-tangy Pineapple!
I’m getting ready to shake off these winter doldrums, with the exotic taste of fresh pineapple as a stand-in for an island vacation!
Although fresh pineapple is available year-round in most of the US, this island fruit hits its peak from March through July.
Besides being DELICIOUS, fresh Pineapple is packed with nutrients, antioxidants and other helpful compounds, such as enzymes that can help with digestion, fight inflammation and disease.
Makes 4 servings
Ingredients:
- 2 lbs. skinless boneless chicken breasts, or turkey breasts chopped into large pieces
- 1/2 tsp sea salt
- 1/4 tsp white pepper
- 1 tsp garlic powder, or 4 cloves fresh garlic, minced
- 1/2 tsp onion powder
- 1 large egg
- 1/2 cup almond flour
- avocado oil cooking spray
- 1 medium pineapple, peeled, cored, and cut into pieces
- 1/4 cup coconut aminos, or Bragg’s liquid aminos, or low sodium soy sauce
- 2 Tbsps freshly squeezed lemon or lime juice
- 1 Tbsp sesame oil
- 2-3 Tbsps hot sauce, or to taste
- 1 tsp gluten-free flour, or Arrowroot powder
- green onions for garnishing
- 2 cups cooked brown rice or quinoa
Instructions:
Preheat your oven to 400 degrees f. and line a large baking sheet with parchment paper.
Place the chicken/turkey in the bowl of your food processor, and sprinkle with all the seasonings.
Add in the egg, almond flour, then pulse a few times, until meat is nicely ground.
Take a large spoonful of mixture and roll it into a meatball, then and place it on the prepared baking sheet. Repeat with remaining meat.
You should have around 20 meatballs…give or take a few.
Lightly spray them with cooking oil then bake in your preheated oven for 15 minutes.
Meanwhile, clean your food processor really well, and dry it with a towel.
Add in half of the pineapple chunks, coconut aminos, lemon/lime juice, sesame oil, hot sauce, and gluten-free flour.
Process this until smooth.
Pour your sauce in a large saucepan and simmer over medium heat for about 4-5 minutes, stirring constantly.
Once your sauce thickens, add in the cooked meatballs, and roll them in the sauce to coat.
Garnish with green onions and allow it to cool before assembling in meal prep bowls.
Serve with cooked brown rice and remaining pineapple pieces as shown.
Refrigerate for up to 3-4 days.
Enjoy!
❤Rachel
Ingredients
- 2 lbs. skinless boneless chicken breasts, or turkey breasts chopped into large pieces
- 1/2 tsp sea salt
- 1/4 tsp white pepper
- 1 tsp garlic powder, or 4 cloves fresh garlic, minced
- 1/2 tsp onion powder
- 1 large egg
- 1/2 cup almond flour
- avocado oil cooking spray
- 1 medium pineapple, peeled, cored, and cut into pieces
- 1/4 cup coconut aminos, or Bragg's liquid aminos, or low sodium soy sauce
- 2 Tbsps freshly squeezed lemon or lime juice
- 1 Tbsp sesame oil
- 2-3 Tbsps hot sauce, or to taste
- 1 tsp gluten free flour, or Arrowroot powder
- green onions for garnishing
- 2 cups cooked brown rice or quinoa
Instructions
- Preheat your oven to 400 degrees f. and line a large baking sheet with parchment paper.
- Place the chicken/turkey in the bowl of your food processor, and sprinkle with all the seasonings.
- Add in the egg, almond flour, then pulse for a few times, until meat is nicely ground.
- Take a large spoonful of mixture and roll it into a meatball, then and place it on the prepared baking sheet. Repeat with remaining meat. You should have around 20 meatballs... give or take a few.
- Lightly spray them with cooking oil then bake in your preheated oven for 15 minutes.
- Meanwhile, clean your food processor really well, and dry it with a towel.
- Add in half of the pineapple chunks, coconut aminos, lemon/lime juice, sesame oil, hot sauce, and gluten free flour.
- Process this until smooth.
- Pour your sauce in a large saucepan and simmer over medium heat for about 4-5 minutes, stirring constantly.
- Once your sauce thickens, add in the cooked meatballs, and roll them in the sauce to coat.
- Garnish with green onions and allow it to cool before assembling in meal prep bowls.
- Serve with cooked brown rice and remaining pineapple pieces as shown.
- Refrigerate for up to 3-4 days.
© 2024 © Copyright CleanFoodCrush ® LLC 2014-2024 - Rachel Maser - CleanFoodCrush.com
Ingredients
- 2 lbs. skinless boneless chicken breasts, or turkey breasts chopped into large pieces
- 1/2 tsp sea salt
- 1/4 tsp white pepper
- 1 tsp garlic powder, or 4 cloves fresh garlic, minced
- 1/2 tsp onion powder
- 1 large egg
- 1/2 cup almond flour
- avocado oil cooking spray
- 1 medium pineapple, peeled, cored, and cut into pieces
- 1/4 cup coconut aminos, or Bragg's liquid aminos, or low sodium soy sauce
- 2 Tbsps freshly squeezed lemon or lime juice
- 1 Tbsp sesame oil
- 2-3 Tbsps hot sauce, or to taste
- 1 tsp gluten free flour, or Arrowroot powder
- green onions for garnishing
- 2 cups cooked brown rice or quinoa
Instructions
- Preheat your oven to 400 degrees f. and line a large baking sheet with parchment paper.
- Place the chicken/turkey in the bowl of your food processor, and sprinkle with all the seasonings.
- Add in the egg, almond flour, then pulse for a few times, until meat is nicely ground.
- Take a large spoonful of mixture and roll it into a meatball, then and place it on the prepared baking sheet. Repeat with remaining meat. You should have around 20 meatballs... give or take a few.
- Lightly spray them with cooking oil then bake in your preheated oven for 15 minutes.
- Meanwhile, clean your food processor really well, and dry it with a towel.
- Add in half of the pineapple chunks, coconut aminos, lemon/lime juice, sesame oil, hot sauce, and gluten free flour.
- Process this until smooth.
- Pour your sauce in a large saucepan and simmer over medium heat for about 4-5 minutes, stirring constantly.
- Once your sauce thickens, add in the cooked meatballs, and roll them in the sauce to coat.
- Garnish with green onions and allow it to cool before assembling in meal prep bowls.
- Serve with cooked brown rice and remaining pineapple pieces as shown.
- Refrigerate for up to 3-4 days.
© 2024 © Copyright CleanFoodCrush ® LLC 2014-2024 - Rachel Maser - CleanFoodCrush.com
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