Italian chicken meatballs

ITALIAN CHICKEN MEATBALLS: 1 lb. 90-93% lean ground chicken or turkey (note: you can sub 99% lean ground chicken breast, but the meatballs will be more dry and less juicy. Highly recommend going with 90-93% lean) + 2 garlic cloves, minced + 1/4 cup fresh parsley, finely chopped + 1.5 teaspoons onion powder + 1/2 teaspoon dried oregano + 1/4 teaspoon dried basil + 1/4 teaspoon sea salt 1/2 cup almond flour. Combine all ingredients in a bowl and mix gently. Using hands, roll into 1.5-inch balls and set aside. In a large skillet, heat 1 tablespoon olive oil or avocado oil over medium high heat; pan fry meatballs for approximately 10 minutes, stirring occasionally to brown all sides.⠀

HERBY SPAGHETTI w/ GARLIC & PARMESAN: toss your favorite noodles (I used chickpea spaghetti) with a drizzle of olive oil, a dash of dried basil + dried oregano (or an italian herbs blend) and freshly grated parmesan cheese.⠀

SAUTÉED GARLICKY SPINACH: Heat 1-2 teaspoons olive or avocado oil in a large skillet; add 2 cloves minced garlic and sauté a couple minutes; add 5-6 cups spinach; sauté 10-15 seconds and season with salt & pepper. Remove from heat and sprinkle with parmesan.⠀
In other quick and cozy news: evening plans include making a quick and cozy cup of hot cocoa because I bought a can of pumpkin spice whipped cream today (!) and it tastes extra delicious atop warm, chocolatey beverages

Be the first to comment

Leave a Reply

Your email address will not be published.