A delicious, healthy lower-calorie alternative to meatballs the whole family will enjoy. Quick and easy to prepare!

Serves 8; freezes well.

Ingredients:

2 lb. extra lean ground chicken

1 bunch green onion, finely chopped

3 cloves garlic, minced

2 eggs

2 tsp Himalayan pink salt, divided

1/2 tsp black pepper

1 cup organic vegetable broth

2/3 cup organic tomato paste

1/2 cup organic raw honey

2 Tablespoons raw organic apple cider vinegar

1 Tablespoon organic chili powder

1/2 tsp paprika

1/2 tsp organic ground mustard powder

Putting it all together:

• Preheat oven to 350 F.
• Line a large pan with unbleached parchment paper.
• In a large bowl, combine ground chicken, green onion, minced garlic, eggs, 1 tsp of the salt and black pepper.
• Mix well and, using wet hands form mixture (will be loose and a little difficult to form into balls otherwise) into meatballs and place on parchment lined pan, spaced a little apart from one another.
• Bake for 30-35 minutes until lightly browned.
• Meanwhile, in a medium saucepan, combine broth, tomato paste, honey, apple cider vinegar, chili powder, paprika, ground mustard and remaining 1 tsp salt.
• Bring to a boil, then reduce heat and simmer for 5 minutes, stirring occasionally. Adjust seasoning if needed.
• Remove meatballs from the oven and top with sauce.

Notes:

Delicious over gluten free pasta or plain roasted spagetti squash.