For the meatballs:

• 2 lbs. ground chicken
• 1/4 cups red onion, finely chopped
• 1/3 cups green onion, chopped
• 1 cup almond flour
• 2 eggs, lightly beaten
• 1/2 cup reduced sodium Teriyaki sauce

For the sauce:

• 1 cup reduced sodium Teriyaki sauce
• 1/2 cup pure pineapple juice
• 2 Tbsp. arrowroot starch (or cornstarch)
• 2 Tbsp. water

For toppings:

• 3 green onion, chopped
• 1 Tbsp. sesame seeds

1. Preheat oven to 400 degrees F.

2. In a bowl, mix all the meatball ingredients together. Line a baking sheet with parchment paper.

3. Wet hands and roll mixture into 1-1.5 inch balls and place side by side on the baking sheet. Bake for 20 minutes.

4. While meatballs are baking, heat teriyaki suace and pinapple juice in a skillet. Mix arrowroot starch with water in a small bowl until fully dissolved before adding to sauce.

5. Bring to a boil, then bring down to a simmer. Add fully cooked meatballs, toss in the sauce, and top with green onion and sesame seeds.