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 1 egg 1 pound boneless skinless chicken breasts 1 teaspoon celtic sea salt ½ teaspoon ground pepper ¼ teaspoon chili powder Preheat oven to 350° In a food processor, 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 Serve these meatballs over homemade Zucchini Noodles, with a Tomato Sauce. The Zucchini Noodles taste even better if you toss them in a bit of olive oil and tomato sauce and let them sit and marinate for an hour on the counter. Then top with these gluten-free meatballs. Then yum.
Posted on: Fri, 11 Jul 2014 17:00:00 +0000
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