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Sweet & Sour Chicken Meatballs (Gluten Free)

  • Author: Unbound Wellness
  • Total Time: 35 mins
  • Yield: 4 servings 1x
  • Diet: Gluten Free



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

  • 1/2 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


  • Preheat the oven to 375 F and line a baking sheet with parchment paper. Set aside
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • Remove from the heat and top with green onion. Serve with a side of rice or cauliflower rice and veggies of your choice.  
  • Prep Time: 5 mins
  • Cook Time: 30 mins
  • Method: stovetop, oven
  • Cuisine: Global


  • Serving Size: 1 serving
  • Calories: 342
  • Fat: 16.4g
  • Carbohydrates: 28.9g
  • Fiber: 1.3g
  • Protein: 20.6g