This is the type of recipe that you can quickly prepare in advance. The meatballs can either be stored raw in the fridge or freezer. You could even cook in advance, plate it, reheat then eat it when you have limited time to cook. Make sense?
I also have a Bitter-Sweet Chicken recipe see here.
Sweet and Sour Chicken Balls
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- 1 kilo chicken mince
- 4 spring onions, finely chopped
- 1/4 cup almond meal (optional)
- 2 tbls ghee
- 2 x 440 g cans of pineapple peices in natural juices (no sugar) see how you go with 1 can if you don't want too much pineapple.
- 1 medium green capsicum, de-seeded and chopped finely
- 1 medium red capsicum, de-seeded and chopped finely
- 4 tbls apple cider vinegar
- 1-2 Tbls arrowroot flour
- 2 tbls coconut aminos
- 2 tbls tomato sauce/ purée
- 1 tsp chopped ginger
- cauliflower rice to serve
- sea salt
- Combine mince, onion and almond meal in a bowl, season with sea salt and pepper.
- Roll 1 tbls of mixture into balls and place on a plate. You could place them in a freezer container at this point to use during the week.
- Heat the ghee in a frypan and fry the chicken balls in batches, tossing the pan to turn the chicken balls to brown on all sides. Set aside once cooked.
- Into the frypan add pineapple pieces with their juice, capsicum, vinegar, arrowroot, tomato sauce/purée and coconut aminos, ginger and stir. Bring to the boil over medium heat. Once capsicum starts to soften add the fried chicken balls to the pan. Cover and cook for about 5 minutes or until sauce has thickened and chicken is cooked through. Serve on a bed of cauliflower rice.
Gusto Paleo http://gustopaleo.com/