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Sweet and Sour Chicken Meatballs | Meal Prep Recipe for Clean Eating

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Sweet & Sour Chicken Meatballs for Meal Prep

Imagine warmer days, sun on your shoulders, and the bright, tangy flavor of fresh pineapple. These sweet & sour chicken meatballs are an easy, flavorful way to bring a bit of the tropics to your weekly meal prep.

Fresh pineapple, available year-round in many places but at its peak from March through July, adds natural sweetness and enzymes that aid digestion. It’s a delicious, nutritious choice to pair with lean chicken or turkey in this recipe.

Beyond great taste, pineapple contributes vitamins, antioxidants, and beneficial compounds that support health while elevating this dish with a fresh, vibrant flavor.

img 22193 2Makes 4 servings

Ingredients:

  • 2 lbs. skinless, boneless chicken breasts or turkey breasts, chopped into large pieces
  • 1/2 tsp sea salt
  • 1/4 tsp white pepper
  • 1 tsp garlic powder, or 4 cloves fresh garlic, minced
  • 1/2 tsp onion powder
  • 1 large egg
  • 1/2 cup almond flour
  • Avocado oil cooking spray
  • 1 medium pineapple, peeled, cored, and cut into pieces
  • 1/4 cup coconut aminos (or Bragg’s liquid aminos or low-sodium soy sauce)
  • 2 Tbsp freshly squeezed lemon or lime juice
  • 1 Tbsp sesame oil
  • 2–3 Tbsp hot sauce, to taste
  • 1 tsp gluten-free flour or arrowroot powder
  • Green onions, thinly sliced, for garnish
  • 2 cups cooked brown rice or quinoa, to serve

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Instructions:

1. Preheat the oven to 400°F (200°C) and line a large baking sheet with parchment paper.

2. Place the chopped chicken or turkey in the bowl of a food processor. Add the sea salt, white pepper, garlic powder (or minced garlic), and onion powder.

3. Add the egg and almond flour, then pulse several times until the meat is evenly ground and combined.

img 22193 44. Scoop a large spoonful of the mixture and roll it into a meatball. Place each meatball on the prepared baking sheet. Repeat until all the mixture is used — you should have roughly 20 meatballs.

5. Lightly spray the meatballs with avocado oil cooking spray and bake for about 15 minutes, until cooked through.

img 22193 56. While the meatballs bake, thoroughly clean and dry the food processor.

7. For the sauce, add half the pineapple chunks, coconut aminos, lemon or lime juice, sesame oil, hot sauce, and gluten-free flour or arrowroot to the food processor.

8. Process until completely smooth. Pour the blended sauce into a medium saucepan and simmer over medium heat for 4–5 minutes, stirring constantly, until it thickens slightly.

img 22193 69. When the sauce has thickened, add the cooked meatballs to the pan and gently toss to coat them evenly in the sauce.

10. Garnish with sliced green onions and allow the meatballs to cool slightly before packing them into meal prep containers.

img 22193 711. Serve with cooked brown rice or quinoa and the remaining pineapple pieces for a fresh contrast.

12. Store refrigerated for up to 3–4 days. Reheat gently before serving.

Enjoy!

❤ Rachel

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Sweet & Sour Chicken Meatballs for Clean Eating Meal Prep!

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Ingredients

  • 2 lbs. skinless boneless chicken breasts, or turkey breasts chopped into large pieces
  • 1/2 tsp sea salt
  • 1/4 tsp white pepper
  • 1 tsp garlic powder or 4 cloves fresh garlic, minced
  • 1/2 tsp onion powder
  • 1 large egg
  • 1/2 cup almond flour
  • Avocado oil cooking spray
  • 1 medium pineapple, peeled, cored, and cut into pieces
  • 1/4 cup coconut aminos (or Bragg’s liquid aminos or low-sodium soy sauce)
  • 2 Tbsp lemon or lime juice, freshly squeezed
  • 1 Tbsp sesame oil
  • 2–3 Tbsp hot sauce, to taste
  • 1 tsp gluten-free flour or arrowroot powder
  • Green onions for garnish
  • 2 cups cooked brown rice or quinoa

Instructions

  • Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
  • Place the chicken or turkey in a food processor and add the seasonings.
  • Add the egg and almond flour, then pulse until the meat is finely ground and combined.
  • Form the mixture into meatballs and place on the prepared sheet (about 20 meatballs).
  • Lightly spray the meatballs with oil and bake for 15 minutes.
  • Clean and dry the food processor, then add half the pineapple, coconut aminos, citrus juice, sesame oil, hot sauce, and gluten-free flour.
  • Process to a smooth sauce, then simmer in a saucepan for 4–5 minutes until slightly thickened.
  • Toss the cooked meatballs in the sauce to coat evenly.
  • Garnish with green onions and cool slightly before packing into meal prep containers.
  • Serve with brown rice or quinoa and remaining pineapple pieces. Refrigerate for 3–4 days.


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