Heat 2 tablespoons evoo in a large deep pot or Dutch oven over medium high heat. In a large bowl, combine ground chicken, onion, garlic, egg, parsley, oat flour, salt and pepper. Roll into 16 balls and set into hot pan. After a few minutes turn the meatballs over.

Meanwhile combine chopped cranberries, tomato sauce and pineapple in a medium bowl, mix well. Pour into pan with meatballs. Cover and simmer 10-20 minutes until sauce is hot and meatballs are cooked through.

Serve over rice.