M is for Meatballs!
Chicken Meatballs with Peppers & Pineapple
Serves 8.
Ingredients:
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.
Directions:
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.
Always living with passion,
Sammie
