Meal Prep Recipe: Sweet & Spicy Chicken Meatballs with Pineapple Salsa over Baby Spinach

It's meal prep time again!  Today I will post my recipe for my sweet and spicy chicken meatballs with pineapple salsa.  Lets get to it.

Ingredients Needed:

• 3 pounds ground chicken
• 2 cans of chopped pineapple (or fresh pineapple, whatever your preference)
• 1 medium red onion
• 2 red bell peppers
• 2 orange bell peppers
• 1 bunch of cilantro
• 2 containers of ready to eat baby spinach
• Honey and Siracha Sauces

For the Chicken Meatballs:

• Put all of the ground chicken in a large bowl and season with pepper, garlic salt, red pepper flakes, honey and Siracha. (This is going to be messy! Also if you want to spice these meatballs up feel free to add red onion, scallions, etc. to the mix to give them that extra bit of pop!)
• Cover the bowl and store in the refrigerator for 30 minutes to one hour to marinate (During this time I prepped the salsa and was cooking my chicken, rice and veggies for my other meals.)
• Once the meatballs have marinated, preheat the oven to 400 F, line baking sheets with foil and spray with oil. (As a short side note: extra foil wouldn't hurt on this one! If the sweet and spicy sauce leaks onto the pan and caramelizes, then clean up can be a little more of a hassle.)
• Make the meatballs whatever size you want, and depending on your macro intake/protein and caloric needs.  I made 14 giant ones, and had some for a snack while I was prepping the meals.
• Put them in the oven for 15 minutes.
• Pull the meatballs out of the oven, flip the meatballs and pour some sauce over them.
• Return to the oven for 15 minutes.

For the Sweet & Spicy Sauce:

• This is all about taste and personal preference for the sauce.
• I mixed some honey and Siracha sauce with some of the leftover pineapple juice from the salsa, and that was it! I liked mine spicy so I added more Siracha than honey.

For the Pineapple Salsa:

• Wash the red onion, red and orange peppers and the cilantro.
• Finely dice ~ 1/2 of the red onion and put in a large bowl
• Cut and dice 1.5-2 of each of the peppers and add to the onion
• Drain both cans of pineapple (Save some of the juice for the sauce!), and cut/dice into smaller pieces, and add to the other ingredients.
• Finely chop the cilantro and add as much as you would like, mine was a bit cilantro heavy because I love the taste, also season the mixture with salt and pepper.

Finishing the dish:

• Place baby spinach in the bottom of each container, as little or as much as you want.
• Split the pineapple salsa evenly between the five containers.
• Each container got two meatballs that were topped with additional sauce.

Viola and you are done! Enjoy and stay healthy!