1 lb ground chicken (or turkey)
1 yellow onion, chopped (~1 cup)
2 garlic cloves, minced
1/4 cup ground chia (or flax)
1/4 cup almond flour
1 tsp sea salt (divided)
1/4 tsp black pepper
2 tbsp coconut oil (divided)
1/2 cup chicken broth
1/3 cup tomato paste
1/4 cup honey
1 tbsp apple cider vinegar
1/2 tsp chilli powder (more to taste)
1/4 tsp paprika
1/4 tsp ground mustard
optional topping: green onion or parsley
Preheat oven to 350 degrees F.
In a large oven safe pan sauté onion and garlic with 1 tsp coconut oil until soft (~5 mins)
In a large bowl, combine ground chicken, onion, garlic, egg, chia, almond flour, half the salt, and black pepper. Form mixture into meatballs, about 1 1/2 inches thick.
Melt remaining coconut oil in the pan over medium-high heat. Add meatballs and cook until browned, about 5 minutes. Transfer to oven and bake for an additional 20 minutes or until cooked through.
Meanwhile in a medium saucepan, combine chicken broth, tomato paste, honey, apple cider vinegar, chilli powder, paprika, ground mustard and remaining salt. Bring to a boil then reduce heat and simmer for 5 minutes, stirring occasionally. Adjust seasoning if needed.
Remove meatballs from the oven. Evenly coat meatballs with sauce and divide into bowls. Top with chopped green onions or parsley if desired.