[Paleo] Chicken Pineapple Meatballs
What You Shall Need:
1 lb. ground chicken
1/3 cup pineapple, crushed and well drained. I always prefer fresh. Period.
1/4 cup finely minced red onion
1 tsp. sea salt. Pink Himalayan is my ideal party salt
1/2 tsp onion powder
1/2 tsp black pepper
1/4 tsp red pepper flakes
What You Shall Do:
1. Preheat your oven to 350F. Line a baking sheet with foil or parchment paper.
2. Combine all the ingredients in a medium bowl and mix to combine. Don’t overwork the meat because it’ll end up making for tougher meatballs.
3. Using a small scoop or spoon, carve out a 2 tbsp portion of the mixture. Very gently roll into a ball and place on the baking sheet. Continue doing this with the rest of the meat.
4. Bake for about 15 minutes or until the meat is cooked through.
A few pointers:
Whether you use canned pineapple or fresh pineapple make sure you drain thoroughly and squeeze out as much moisture as you can.
Ground chicken, not ground chicken breast, works best since it has more of a fat content which helps keep these from getting hard and dry. What’s more is the fat adds more flavor.
Serve sprinkled with some smoked paprika powder or your favorite BBQ sauce for dipping!