Chicken Meatballs with Tangy Sauce
  • 1lb ground organic chicken
  • 1/2cup grated carrot
  • 1/2cup grated sweet potato
  • 1/4cup finely chopped white onion
  • 1tsp garlic powder
  • 2tsp Italian seasoning
  • 1 organic egg, whisked
  • 1/2cup ground flaxseed
Tangy Sauce
  • 1 5 1/2 oz can tomato paste
  • 3Tbsp Dijon mustard, gluten free if desired
  • 1/4cup maple syrup
  • 1/4cup tamari
  • 3Tbsp apple cider vinegar
  • 1 1/2tsp garlic powder
  • 1 1/2tsp onion powder
  • Black pepper, to taste
  1. Preheat oven to 350 F. Grease baking sheet with coconut oil or line with parchment paper.
  2. In large bowl, combine ground chicken, grated carrot and sweet potato, onion, garlic powder, Italian seasoning, egg, and flaxseed. The best way to combine all ingredients is to use your hands. Form into 1 1/2 inch diameter balls, place on baking sheet, and transfer to preheated oven.
  3. Bake for approximately 20 to 24 minutes, until chicken has cooked through (meatballs must be 165 F when tested with a meat thermometer in the center). After 10 minutes, turn meatballs over so they cook evenly.
  4. Meanwhile, in medium bowl, combine all sauce ingredients and whisk together. Set aside until meatballs are ready. Remove meatballs from oven and coat with sauce just before serving.
Recipe Notes

Per serving: 139 calories; 10 g protein; 7 g total fat (2 g sat. fat); 12 g total carbohydrates

(6 g sugars, 3 g fiber); 436 mg sodium