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Chicken Zucchini Meatballs

Updated: Mar 28, 2021


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



INGREDIENTS


INSTRUCTIONS

  1. In a food processor pulse together zucchini, parsley, and garlic

  2. Add almond flour, egg, and chicken

  3. Add salt, cayenne pepper, and chili powder and process until thoroughly combined

  4. Drop tablespoon sized balls onto a parchment paper-lined stainless baking sheet. (avoid aluminum baking sheets for toxicity)

  5. Bake meatballs at 350°F for 20 to 25 minutes

  6. Serve





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