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Brueck's Pineapple BBQ Chicken Meatballs

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The ultimate quick and easy appetizer that doubles as a hearty, Whole30-friendly weeknight meal when served over spaghetti squash or cauliflower rice.

Ingredients

For the Meatballs:
  • 1 lb. ground chicken (may substitute ground turkey or ground pork)
  • 1/4 cup almond flour
  • 1 tsp. garlic powder
  • 1 tsp. onion powder
  • 1/2 tsp. salt
  • 1/8 tsp. black pepper
  • 2 tsp. dried parsley (may substitute 1½ Tbsp. fresh parsley)

For the Sauce:
  • 1 8-ounce can crushed pineapple
  • 1 bottle (8.5 ounces) Primal Kitchen Classic BBQ Sauce (may substitute 1 cup BBQ sauce of choice)
  • 3/4 cup chicken or turkey broth (Homemade or store-bought)
  • Optional Garnish: Sliced green onions and or chopped parsley

Instructions

For the Sauce:
  1. In a large skillet, combine crushed pineapple (and its juice), BBQ sauce and broth. 
  2. Bring to a vigorous simmer, stirring occasionally. Reduce heat slightly and allow to simmer while you make the meatballs.

For the Meatballs:
  1. Preheat oven to 350℉. 
  2. Line a large rimmed baking sheet with parchment paper or a silicone baking mat.
  3. In a bowl, combine ground chicken, almond flour, garlic and onion powders, salt, pepper, and parsley.
  4. Mix well to combine.
  5. Using a small cookie scoop or a tablespoon, shape meat mixture into 16 golf ball-sized balls and place on baking sheet leaving a little space between each one.
  6. Bake for 12-15 minutes or until cooked through and no longer pink inside.
  7. When meatballs are done, add them to the sauce. Stir to coat and garnish as desired.

Notes

Make Ahead Tips:
  • Meatballs may be made ahead up to 3 days in advance and reheated prior to serving.
  • To reheat for a party, consider placing meatballs and sauce in a slow cooker set to low (or high, depending on how much time you have or don't have) until heated through. You may need to add a few tablespoons of water if sauce starts to get too thick. Garnish before serving.
  • Meatballs may be frozen for up to 2 months. You can either freeze the meatballs and sauce separately or freeze them together. Allow meatballs to thaw overnight in the fridge, then reheat as desired.

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