Ingredients:

  • 1 lb (450g) ground chicken breast
  • 1/2 cup (50g) almond flour
  • 1 large egg, beaten
  • 2 cloves (6g) garlic, minced
  • 1/4 cup (30g) finely diced white onion
  • 1 tsp (2g) ground cumin
  • 1/2 tsp (1g) ground cinnamon
  • 1/2 tsp (3g) salt
  • 1/4 tsp (1g) black pepper
  • 1/2 cup (160g) low-sugar apricot preserves
  • 1 tbsp (15ml) apple cider vinegar
  • 1 tbsp (15ml) soy sauce
  • 1 tsp (5g) fresh ginger, grated
  • 1/4 tsp (1g) red pepper flakes

Instructions:

  1. In a large mixing bowl, combine the ground chicken, almond flour, egg, minced garlic, and diced onion. Stir in the cumin, cinnamon, salt, and pepper. Use your hands to gently incorporate the ingredients until just combined.
  2. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Scoop approximately 1.5 tbsp (22g) of the mixture and roll into 1-inch spheres. Place them on the sheet with space between each ball.
  3. Bake for 15-18 minutes or until the internal temperature reaches 165°F (74°C) and the edges are golden brown.
  4. While the meatballs bake, combine the apricot preserves, apple cider vinegar, soy sauce, grated ginger, and red pepper flakes in a small saucepan over medium heat. Whisk constantly for 3-5 minutes until the preserves melt and the sauce simmers into a thick, syrupy consistency.
  5. Remove the meatballs from the oven. While they are still hot, transfer them to the saucepan with the glaze or drizzle the glaze over them on the baking sheet. Toss gently until every meatball is coated.