Hayl's Kitchen

1 Preheat oven to 350°F and lightly grease a baking sheet.
Prepare Chicken and Vegetables:
1 If using whole chicken breast, cut into large chunks and place in a food processor.
2 Pulse (do not process, use the pulse option, or the chicken will form mush) about 10-15 times until it turns into a ground chicken. Set aside.Work in batches if needed.
3 Place cabbage, carrots, white onion and green onion in food processor and pulse until finely chopped.
Make Meatballs:
1 In a large bowl combine chicken, chopped vegetables, coconut aminos/soy sauce, garlic, ginger, salt, pepper and, almond flour, and stir until uniform.
2 Spoon out a heaping 1-2 tablespoons worth of the mix, toss between hands to shape into meatballs (about 20) and transfer to baking sheet. Use clean hands!
3 Bake for 23 minutes.
Cook Sauce:
1 While meatballs cook, heat a small pot over medium and combine vinegar, water, broth, coconut aminos or soy sauce, chili flakes, garlic, ginger and stevia sweetener. Bring to a simmer. Simmer for 3-4 minutes until it starts to thicken.
2 Add in xanthan gum, whisking until it starts to thicken. Set aside.
3 Sauce will thicken more when cooled. Add more water if too thin.
Serve:
1 Transfer meatballs to a serving dish, top with sauce and garnish with more cilantro.
2 Serve with your choice of side. Rice or Cauliflower Rice go well!