Chicken Veggie Meatballs
Food & Drink
Ingredients
1 lb ground chicken
1/2 cup chopped mushroom
3/4 cup chopped zucchini
1/2 cup chopped onion
1/2 cup chopped carrot
1/4 cup parmesan cheese
1/2 cup almond flour
1 1/2 cups marinara sauce
1 egg
2 teaspoon garlic powder
1 teaspoon Italian seasoning
olive oil
salt and pepper (to taste)
Directions
Start by finely chopping the onion, carrots, zucchini, and mushrooms.
When everything starts to sizzle and become fragrant (about 1-2 minutes later), add 1lb broccoli rabe and ½ cup water. Reduce the heat to medium-low, cover and cook, stirring every now and then until very soft – about 50 minutes to an hour.
Remove them from the heat and let cool slightly.
In a large bowl, combine the ground chicken, egg, parmesan cheese, almond flour, Italian seasoning, and sautéed vegetables.
Roll the mixture into meatballs, about the size of 2 tablespoons.
Cover a nonstick pan with olive oil and place on medium to high heat. Once the oil is hot, add the meatballs to the pan. When the first side is browned and crispy, flip and do the same to the other side. (If you have a big enough pan you can do all the meatballs at once, but if not just do two rounds!)
Once browned on both sides, remove all the meatballs from the pan and lower the heat.
Cover the pan with marinara sauce, use about 1/2 a jar or 1 1/2 cups. Place all the meatballs back in the pan and cover. Let simmer for 15 minutes.
Serve with pasta, more marinara sauce, and a generous sprinkle of parmesan cheese. Enjoy!
This recipe was originally published by @wellnessbykay and is reprinted with the permission of the author. You can find the original recipe here.
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