Author Notes
Serve these meatballs over (gluten free) homemade Zucchini Noodles and my Tomato Sauce recipe from The Gluten-Free Almond Flour Cookbook, though you can serve them over anything you like! http://www.elanaspantry.com/spunky-coconuts-chicken-meatballs/ —elanaspantry
Continue After Advertisement
Ingredients
-
1 cup
zucchini, chopped (about 1 zucchini)
-
1 cup
carrots, chopped (about 2 carrots)
-
1/2 cup
parsley, coarsely chopped
-
3
medium cloves garlic
-
1/4 cup
blanched almond flour
-
1
egg
-
1 pound
boneless skinless chicken breasts
-
1 teaspoon
celtic sea salt
-
1/2 teaspoon
ground pepper
-
1/4 teaspoon
chili powder
Directions
-
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
See what other Food52ers are saying.