Ingredients
Scale
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 (sub ground turkey)
- 1 tbsp coconut flour
- 1/2 tsp sea salt
- 1/4 tsp black pepper (omit for AIP)
For the sauce
- 1/3 cup coconut aminos
- 1 tsp rice vinegar
- 2 tbsp honey
- 2 cloves garlic, minced
- 1 thumb ginger, grated
- 1 1/2 tsp arrowroot starch
Instructions
- 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 sauce, combine the ingredients in a large pan and whisk well. Bring to a low simmer and simmer for 3-5 minutes or until the mixture is thick and fragrant. Add the meatballs and toss to coat the meatballs in the sauce.
- 6. Serve the meatballs over rice and with a side of a vegetable like broccoli. Top with chopped green onion and spoon extra sauce over the dish as desired!
Notes
All nutritional information are estimations and will vary. Estimations do not include optional ingredients.
- Prep Time: 10 mins
- Cook Time: 30 mins
Nutrition
- Serving Size: 1 serving
- Calories: 304
- Fat: 16.3g
- Carbohydrates: 20.3g
- Fiber: 1.2g
- Protein: 20.3g