Egg Roll Chicken Meatballs With Sweet Chili Sauce

Preheat oven to 350°F and lightly grease a baking sheet.

Prepare Chicken and Vegetables:

If using whole chicken breast, cut into large chunks and place in a food processor. Pulse (do not process, use the pulse option, or the chicken will form mush) about 10-15 times until it turns into a ground chicken. Set aside. Work in batches if needed.

Place cabbage, carrots, white onion and green onion in food processor and pulse until finely chopped.

Bake meatballs:

In a large bowl combine chicken, chopped vegetables, coconut aminos/soy sauce, garlic, ginger, salt, pepper and, almond flour, and stir until uniform.

Spoon out a heaping 1-2 tablespoons worth of the mix, toss between hands to shape into meatballs (about 20) and transfer to baking sheet. Use clean hands!

Bake for 23 minutes.

Cook Sauce:

While meatballs cook, heat a small pot over medium and combine vinegar, water, broth, coconut aminos or soy sauce, chili flakes, garlic, ginger and stevia sweetener. Bring to a simmer. Simmer for 3-4 minutes until it starts to thicken.

Add in xanthan gum, whisking until it starts to thicken. Set aside. Sauce will thicken more when cooled. Add more water if too thin.

Sauce will thicken more when cooled. Add more water if too thin.

Serve:

Transfer meatballs to a serving dish, top with sauce and garnish with more cilantro. Serve with your choice of side. Rice or Cauliflower Rice go well!