NIGHTSHADE-FREE
This dish is one of my favorite weeknight meals to make. The meatballs are not only super flavorful, they’re also easy to cook in bulk and store well in the freezer, giving you more bang for your dinner-making buck.
Makes about 6 servings (around thirty-two 1½-inch meatballs)
Prep time: 15 minutes
Cooking time: 20 minutes
1½ teaspoons coconut oil or ghee
½ medium sweet onion, diced
2 pounds ground chicken
1 large egg, lightly beaten
¼ cup almond flour
1½ teaspoons ground sage
1 teaspoon dried parsley
1 teaspoon garlic powder
½ teaspoon sea salt
½ teaspoon freshly ground black pepper
1. Preheat the oven to 400°F. Line a baking sheet with parchment paper or aluminum foil.
2. In a large skillet, melt the coconut oil over medium heat. Add the onion and cook until soft, 4 to 5 minutes. Remove the onion from the skillet and let it cool.
3. In a large bowl, combine the onion, chicken, egg, almond flour, sage, parsley, garlic powder, salt, and pepper. Form the mixture into about thirty-two 1½-inch balls (1.2 ounces each) and place them on the prepared baking sheet.
4. Bake for 18 to 20 minutes, or until fully cooked inside.
Serve it with: Creamy Mashed Cauliflower