Teriyaki Chicken Meatballs (Macro Perfect Variation)

**See macro perfect variation under "Instructions"

Prep: 20 min 

Cook: 40 min 

Makes: 6 servings 

Calories: 296 g/serv

• Protein: 29g, (39%)
• Carb: 9g, (12%)
• Fat: 16g, (49%)

Ingredients

Meatballs

• 2 lbs ground chicken
• 1/2 cup ground flax meal
• 1 shallot, grated
• 2 cloves garlic, minced
• 1 tsp fresh ginger, minced
• 1 cup crushed or finely chopped pineapple
• 1/2 tsp salt
• 1/2 tsp pepper
• 1/4 cup cilantro, chopped
• 1 eggs

Coconut Rice

• 1 cup jasmine (white) rice
• 2 cups coconut milk

 Salsa

• 2 cups pineapple chunks
• 1/4 red onion, diced
• 1 jalapeno, seeded (optional) and diced
• 1 lime, juiced (about 2 Tbs)
• 1 avocado, diced 

 Sauce

• 1/3 cup pineapple juice (or blended pineapple if you don’t have juice)
• 1/3 cup coconut aminos
• 2 Tbs coconut sugar
• 2 Tbs ketchup
• 2 cloves garlic, minced
• 1 tsp fresh ginger, minced
• pinch of red pepper flakes
• 2 Tbs EVOO or sesame oil
• 1 tsp arrowroot starch
• 2 tsp cold water

Instructions 

1. Preheat oven to 400°. Line two baking sheets with parchment paper, grease, and set aside.
2. In a large mixing bowl, combine all of the ingredients for the meatballs. Using your hands or a stand mixer, mix all ingredients until well combined. 
3. Using a small ice cream scoop or your hands, form the mixture into 1 1/2 inch meatballs (this should make about 30 meatballs). Place them on a baking sheet, spaced at least an inch apart. Tip: if the chicken is too sticky to form, wet your hands with water first.
4. Cook for 20-25 minutes, or until the internal temperature of the meatballs reaches 165°. Flip pans halfway through to ensure even cooking.
5. While the meatballs are cooking, make the rice. Add the rice and coconut milk into a saucepan. Bring to a boil. Once boiling, reduce the heat to low and cover with a lid. It should be lightly simmering. Cook until the rice is fully cooked, about 20-25 minutes.
6. Make the sauce. In a small saucepan, combine the pineapple juice, coconut aminos, coconut sugar, ketchup garlic, ginger, red pepper flakes, and oil. In a separate small bowl, whisk together arrowroot starch and water to make a slurry.
7. Once the meatballs are done, toss them into a large mixing bowl. Heat the sauce on the stop top until it starts to bubble, stirring constantly so it does not stick to the bottom. Right before the sauce is done, add in the arrowroot/water slurry. Stir the sauce until it starts to thicken. Pour immediately over the meatballs and gently toss to coat the meatballs.
8. Serve over rice and top with salsa!

**To complete carb macros, serve over 1 cup cooked rice and top with 1/4 cup diced pineapple