4 servings (3 meatballs each) Ingredients: 1 pound ground chicken breast 1/4 cup dried breadcrumbs 1 egg 1 1/2 tbsp jerk seasonings 1 tsp + 1/4 cup splenda 1/2 tsp table salt 1/4 cup soy sauce 1/4 cup water 1/4 cup vinegar 1 tbsp ginger root, minced 1 orange, zest and juice only 1 tbsp worcestershire sauce 2 tsp dijon mustard 1/2 tsp red pepper flakes 1/8 tsp ground allspice 1 tsp tapioca flour Directions: Preheat oven to 350F. Prepare a baking sheet by lining it with foil. Set aside. Combine the ground chicken, breadcrumbs, egg, jerk seasoning, 1 tsp of splenda and salt in a medium bowl. Mix thoroughly. Divide into 12 meatballs (2 tbsp) and place on the prepared baking sheet. Bake for 20 minutes, flipping at 10 minutes. While the meatballs are cooking, combine the soy sauce, water, vinegar, ginger root, orange juice and zest, worcestershire sauce, mustard, red pepper flakes, allspice, 1/4 cup splenda and tapioca starch in a medium saucepan. Bring to a boil and simmer for about 8 minutes, whisking until smooth. When the meatballs are cooked, add them to the sauce and heat for a minute or two, tossing to make sure they are fully coated. Suggested Serving: Serve with pineapple cauliflower rice.
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