Chicken Meatballs with Peppers & Pineapple
1 1/4 lb lean ground chicken
1/2 whole onion, finely diced
1 whole egg
1/2 cup almond meal (aka ground almonds)
1 tsp kosher salt, plus additional to taste
Freshly ground black pepper, to taste
1/2 tsp crushed red pepper, plus additional to taste
2 cups chicken broth
2 tbsp gluten-free tamari soy sauce
1/2 cup sherry or white wine vinegar
2 tbsp raw, unpasteurized honey
1 tbsp arrowroot
1/4 cup brown rice flour
Olive oil, as needed
2 whole green or red bell peppers (or a combination), seeded and roughly diced
1 1/2 cup fresh pineapple chunks
TIP: Use the leftover almond meal from making homemade almond milk – simply dehydrate in the oven on the lowest setting with the door cracked open until they are dried.
1. Combine chicken, onion, egg, almond meal, salt, black pepper and crushed red pepper. Mix with hands until combined. Roll meat mixture into small balls and place on a cookie sheet. Freeze for 15 minutes to firm.
2. Combine broth, soy sauce, vinegar, honey and arrowroot.
3. Heat oil over medium-high heat. Roll meatballs in flour, then sear in 2 batches until brown, about 2 minutes per batch. Remove meatballs and set aside on a separate plate.
4. Pour off oil from pan and return to medium-high heat. When pan is hot, add green peppers and cook for 1 minute. Add pineapple to pan and cook for 1 minute, stirring gently. Pour in broth-soy sauce mixture, then add meatballs. Stir gently to combine and allow to cook for a few minutes, until meatballs cooked through and sauce thickened. Season with salt and crushed red pepper.
TRY: Serve over cooked brown rice or quinoa.
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