Original recipe here, adapted for your tasting pleasure below.
Having only a manual food processor that can't handle tough foods, I cooked 1 cup of carrots to soften them. While those were on the stove, I put 1 cup of zucchini, a couple cloves of garlic, some parsley and 1/4 of my almond meal in the food processor and beat them to death.
Then I put that all in a bowl and attempted the same thing with a couple chicken breasts. Utter failure. So I upgraded to a blender (we have a small smoothie blender) and ground up the chicken in two batches. One of those batches included the carrots, which led to a very orange chicken. I put that all in a bowl and mixed it.
Very tasty looking chicken and veggies. |
I filled up two pans of those bad boys! Bake for 20-25 minutes at 350*F.
We had so many meatballs we ended up freezing a bunch of them. These went perfectly with spaghetti and sauce, or for a Paleo version (aka what I got to eat), spaghetti squash. For the second pan, I also added a little heat to the meatballs with some cayenne pepper.
I was really pleased with how many leftovers this recipe made - for using only two chicken breasts, we had enough for several meals.
Baked Chicken Meatballs
1 cup zucchini, chopped (about 1 zucchini)
1 cup carrots, chopped (about 2 carrots)
½ cup parsley, coarsely chopped
3 medium cloves garlic
¼ cup blanched almond flour or almond meal
1 egg
1 pound boneless skinless chicken breasts
¼ teaspoon chili powder
S&P to taste
- Preheat oven to 350°F
- In a food processor or blender, pulse together the zucchini, carrots, parsley and garlic
- Add almond flour, egg, and chicken
- Then add salt, pepper and chili powder and process until thoroughly combined
- Drop tablespoon sized balls of the chicken mixture onto a parchment lined baking sheet
- Bake meatballs for 20 to 25 minutes
- Serve!
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