Ingredients
2 lb. ground chicken
1 and 1/2 c cooked quinoa, red or white
1 medium onion, small dice
1 red pepper, small dice (about one cup)
1/2 c pineapple juice (from 14 oz can pineapple chunks, to be served with finished meal)
1/4 c Bragg’s liquid aminos (or soy sauce)
1 t minced ginger
1/2 t sesame oil
2 cloves garlic, minced
1/2 t salt
1/4 t pepper
1 T coconut flour
Directions:
Preheat oven to 400 degrees. Combine ingredients in a large bowl. Using a small ice cream scoop (tablespoon size), scoop heaping meatballs onto a parchment/foil-lined jelly roll pan. Mixture will be somewhat sticky, but will yield perfectly formed meatballs once cooked, due to the thickening of the coconut flour. Bake 15-20 minutes and serve with mashed potatoes or rice, a veggie, and pineapple pieces. Delicious!
The recipe will make enough to freeze half for another meal.