I had a lonesome pound of organic pastured ground chicken in the freezer and I thought I’d experiment using it to make chicken meatballs. I made this recipe with just ingredients I had in my house and what I thought might taste interesting. Here’s the recipe!
1 pound of ground chicken (organic pasture raised chicken is best)
1 egg (organic)
1/2-1 cup of grated pecorino romano cheese (This cheese is made with sheep’s milk, which isn’t given hormones or antibiotics)
1/2-1 cup of almond flour
1-1/2 teaspoons of dried basil
1/2 cup of chopped walnuts
2 cloves of garlic (minced)
1 tbs of ghee (or other oil/fat)
Mix all ingredients into the meat. Form meat into meatballs, and place them into a pan with olive oil and garlic. Brown on all sides (shouldn’t take longer than 20 minutes). Grease baking sheet with ghee or other oil/fat. Place meatballs on the baking sheet and bake in the oven at 375 degrees fahrenheit for 30-45 minutes (tuning occasionally).
Note: You can cook meatballs in the pan, if wanted. I noticed that the baking may have dried my meatballs out a little too much or it could have been too much almond flour. So, use your own judgement on how the consistency and moisture of your meatballs feel and add more or less of ingredients accordingly.
I had some plum tomatoes, so I decided to cook them down with some sea salt and used it to top off the meatballs. If you have a favorite sauce you like to make or use, that’s fine too.