Ingredients: 1 yellow onion, diced 4 cloves minced garlic 28oz can diced tomatoes 2 tbsp extra virgin olive oil 1/2 tsp cinnamon 2 tbsp raw honey 1 tbsp apple cider vinegar 4 cups chopped kale 1 lb ground chicken 1/4 cup fresh cilantro 2 tbsp Asian chili sauce 1 egg, whisked 1/3 cup whole wheat breadcrumbs 2 tsp coconut aminos 1/4 tsp salt Pam Coconut Oil
Directions: Preheat the oven to 350 degrees Spray large cooking sheet with Coconut Oil Pam In a large bowl whisk the egg Add the ground chicken 1/3 of diced onion, minced garlic, cilantro, Asian chili sauce, coconut aminos, breadcrumbs and salt Mix together and create 1-inch sized meatballs and place them on the cooking sheet Bake the meatballs for 15 minutes
In a large pot, heat olive oil on medium heat Add the remaining 2/3 of diced onion, 2 minces gloves of garlic and 1/2 tsp cinnamon Cook for 5 minutes allowing the onion to sweat Drain the can of tomatoes and add to the mix along with the honey and apple cider vinegar Reduce heat and add the kale Once the kale has softened (wilted), add the meatballs and allow to simmer on low heat for 15 minutes