Sweet & Sour Chicken Meatballs

Ingredients

For the meatballs

• 2 tbsp avocado oil, divided

• 1/4 white onion, diced

• 2 cloves garlic, minced

• 1/4 cup carrot, finely shredded

• 1 lb ground chicken

• 1 tbsp coconut flour

• 1/2 tsp sea salt

• 1/4 tsp black pepper

For the sauce

• 1/2 cup pineapple juice, drained from canned pineapple

• 3 tbsp chicken broth

• 3 tbsp rice vinegar

• 2 tbsp coconut aminos

• 2 tbsp coconut sugar

• 3 tbsp ketchup (use this for AIP)

• 2 tsp arrowroot

Directions

1. Preheat the oven to 375 F and line a baking sheet with parchment paper. Set aside.

2. Using a medium pan, heat 1 tbsp of avocado oil over medium-low heat. Saute the onion for 3-4 minutes or until lightly translucent. Add the garlic and saute for another 2 minutes. Set aside and allow to cool slightly.

3. Add the ground chicken, carrot, coconut flour, salt, pepper, along with the remainder of the avocado oil and onion and garlic mixture. Mix well to combine.

4. Form the mixture into meatballs and place on the baking sheet. Bake in the preheated oven for 30-35 minutes, flipping halfway through. The internal temperature should read 165 F. Remove from the oven and set aside.

5. To make the sweet and sour sauce, combine the ingredients in a bowl and whisk well. Preheat a large, deep pan over medium-low heat and add the sauce. Bring to a low simmer and lightly stir. The sauce should be thick and shimmering.

6. Reduce the heat to low and add the meatballs to the sauce. Rotate the meatballs to coat in the sauce and allow the flavors to combine.

7. Remove from the heat and top with green onion. Serve with a side of rice or cauliflower rice and veggies of your choice.