BBQ Chicken Meatballs

For the meatballs:
2 lbs ground chicken (or turkey or pork)
1 egg
¾ cup almond meal or flour
1.5 Tbsp BBQ spice mix (no sugar or MSG) (I used Badia)
2 tsp kosher salt
1 Tbsp avocado or light olive oil for frying
For the sauce:
1 cup water
1 Tbsp coconut oil
4 dates, pitted
¼ cup tomato paste (no sugar added)
⅓ cup fresh pineapple, chopped
3 Tbsp white or apple cider vinegar
½ tsp allspice
pinch of salt (or to taste)

For the meatballs:
Combine all of the meatball ingredients (except the oil) in a medium bowl and mix well.
Form into 18 meatballs.
Heat the oil in a nonstick saute pan and fry the meatballs on both sides until golden brown and cooked through. About 3 minutes per side. Remove the meatballs to a paper towel-lined plate.
For the BBQ sauce:
Combine all of the sauce ingredients in a blender and blend until smooth.
Pour into a medium saucepan and bring to a boil.
Reduce heat and simmer for about 10 minutes.
Add the cooked meatballs to the sauce and stir to coat.
Simmer the meatballs in the sauce for about 5 minutes, or longer if desired.
Taste and adjust for salty or sweet to your preference.
Serve hot.

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