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.
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