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
- 1/2 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
Instructions
- 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
Nutrition
- Serving Size: 1 serving
- Calories: 342
- Fat: 16.4g
- Carbohydrates: 28.9g
- Fiber: 1.3g
- Protein: 20.6g