Go Back
Print Recipe

Sweet & Sour Chicken Meatballs for Clean Eating Meal Prep!

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.