Meatballs:

• 1 lb. ground chicken
• 1/4 cup almond flour
• 1 tsp. garlic powder
• 1 tsp. onion powder
• 1/8 tsp. black pepper
• 2 tsp. dried parsley  

Sauce:

• 1  8-ounce can crushed pineapple, in water
• 1 cup unsweetened, low-sodium BBQ sauce
• 3/4 cup chicken broth, reduced sodium

Sauce:

1. In a large skillet, combine crushed pineapple (and its water), BBQ sauce and broth.

2. Bring to a simmer, stirring occasionally.

3. Reduce heat slightly and allow to simmer while you make the meatballs.

Meatballs:

1. Preheat oven to 350 degrees F. Line a large rimmed baking sheet with parchment paper. 

2. In a bowl, combine ground chicken, almond flour, garlic powder, onion powder, pepper, and parsley. Mix well to combine.

3. Using a small cookie scoop or spoon, shape meat mixture into 18 ping-pong ball-sized balls and place on baking sheet, leaving a little space between each one.

4. Bake for 12-15 minutes, or until cooked through and no longer pink inside.

5. When meatballs are done, add them to the sauce. Stir to coat and garnish as desired