Teriyaki Chicken Meatballs with Cauliflower Fried Rice

Ingredients:

Meatballs:
1 lb. 98% fat free ground chicken
1/4 c. Panko breadcrumbs
1 large egg
1/2 tsp. garlic powder
1/2 tsp. onion powder
salt and pepper to taste

Mix all meatball ingredients. I scoop them with a cookie scoop onto a parchment lined baking sheet. Bake for 15-20 minutes at 375.

Sauce ingredients:
3-4 garlic cloves, minced
2 T. water
6 T. coconut aminos
6 T. brown sugar (Sub brown sugar Swerve for a low carb version)
2 tsp. rice wine vinegar
2 T. pineapple juice
1/4 tsp. ground ginger
1 tsp. cornstarch

Combine all ingredients in a bowl. Pour into a skillet and cook for 3-4 minutes until thickened.

Cauliflower rice:
1 bag of frozen cauliflower rice stir fry mix
1 egg
Soy sauce

This was a frozen blend from PictSweet. Cooked it for 3 1/2 minutes in the microwave. Let it cool slightly. Heat a skillet with 1/2 tsp. of olive oil and stir fry the cauliflower rice and cook 1 large scrambled egg to mix in. Add a dash of soy sauce. Remove from heat.