These meatballs are "grain-free"/"gluten-free" and filled with pastured chicken and organic zucchini. Great for dipping, kids finger food or use them as a main dish over cauli-rice.
These take a little cutting up and food prep but are worth the time. Once I cut up and prepare all the ingredients I roll them into bite-size balls and place them on a stainless steel baking sheet.
If you like them a little more crispy on the outside you can put about 1/2 inch of avocado oil in a frying pan on the top of the stove and heat the oil until it's hot then place the chicken meatballs into the oil and fry them up. Standing in the kitchen for hours frying things up is not my idea of cooking to heal. I like meals and recipes that take little effort on the part of the person who is sick OR little effort on the part of the caregivers helping out.
KITCHEN ITEMS YOU'LL NEED
Food processor - (See our list of kitchen items we recommend here)
Parchment paper (unbleached for non-toxic cooking)
1 cup organic zucchini, chopped (about 1 zucchini)
½ cup parsley, coarsely chopped
3 cloves organic garlic
¼ cup blanched almond flour (not almond meal)
1 large pastured egg (We love Vital Farms)
1 pound boneless skinless pastured chicken breasts (if pastured is not available always choose organic)
1 t celtic sea salt
½ teaspoon organic cayenne pepper
¼ teaspoon organic chili powder
In a food processor pulse together zucchini, parsley, and garlic
Add almond flour, egg, and chicken
Add salt, cayenne pepper, and chili powder and process until thoroughly combined
Drop tablespoon sized balls onto a parchment paper-lined stainless baking sheet. (avoid aluminum baking sheets for toxicity)
Bake meatballs at 350°F for 20 to 25 minutes