Chinchilla Store

Chicken Meatballs

(From Spunky Coconut)
  • 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 almond flour
  • 1 egg 500g boneless skinless chicken breasts
  • 1 teaspoon celtic sea salt
  • ½ teaspoon ground pepper
  • ¼ teaspoon chili powder
    • 1.Preheat oven to 175°C.

    • 2. In a food processor, pulse together the zucchini, carrots, parsley and garlic.

    • 3. Add almond flour, eggs and chicken.

    • 4. Then add salt, pepper and chili powder and process until thoroughly combined.

    • 5. Drop tablespoon sized balls of the chicken mixture onto a parchment lined baking tray.

    • 6. Bake meatballs for 20 to 25 minutes.
THIS RECIPE IS: GLUTEN FREE, GRAIN FREE, DAIRY FREE AND PALEO
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