These meatballs are moist and lightly sweet with lots of flavor!

These are super simple to make.  The ingredients are all paleo and Whole30 friendly, too.

INGREDIENTS:

•  1lb ground chicken (leaner is better)
• 1/4 cup chopped pineapple (do not use raw… use some from a can of processed with natural juice – no sugar added)
• 1/8 cup chopped cilantro (or a little more if you like)
• 1 Tbsp Coconut Aminos
• 1 egg
• 1/2 cup almond flour (the chicken is very moist so if you need to add a little more feel free)
• pinch of salt and pepper to taste

Mix all the ingredients together until fully combined.  I shape them and put them on a sheet pan with parchment paper so they don’t stick.  I bake mine at 400 degrees for about 15 minutes or until lightly golden and done throughout.

I buy the canned pineapple chunks and just cut it smaller for this recipe

I use a scoop to make the meatballs uniform in size.  This one is from my Pampered Chef Consultant days but they are easy to find in most stores that sell kitchen gadgets.

I got 16 meatballs from the one pound of chicken using a smaller size scoop.

Above is the uncooked version and below is after they come out of the oven.

Let them cool and then they are easily stored in a freezer friendly container in the freezer for up to about 3 months.  I just pull out three or four to have with lunch when I feel like a quick make ahead meal.  They pack great into a lunchbox and heat up quickly for meals at work or on the go.

They are moist enough but I will be working on a sauce to go with them soon.  They have quickly become a favorite lunch item for me while on my recent Whole30.

Feel free to share this recipe but please remember to give credit when you do.

I hope you enjoy this recipe and I would love to hear from you if you try it!