Paleo Pineapple Chicken Spinach Meatballs

Ingredients

• Pineapple

  Raw, all varieties

  1 cup, chunks or 165g

• Spinach

  Frozen, chopped or leaf, unprepared

  1 package (10 oz) or 284g

• Ground chicken

  Raw

  16 oz crumbled or 448g

• Curry powder

  Spices

  1 tsp or 2g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

1. Preheat oven to 375°F. Line a large rimmed baking sheet with parchment or nonstick foil.
2. Cut pineapple into chunks then place it in a large mixing bowl.
3. Microwave the spinach according to package directions until hot, then drain and squeeze out as much liquid as possible. Add to the bowl with the pineapple.
4. Add the ground chicken, curry powder, a pinch of salt, and pepper to the bowl. Mix gently with clean hands until evenly combined without overworking.
5. Scoop about 1 1/2 tablespoons per meatball and roll lightly. Arrange on the prepared sheet with a little space between each.
6. Bake until the centers reach 165°F on an instant‑read thermometer, 12–15 minutes. Let rest for 2 minutes before serving.