I love making delicious food from fresh produce and herbs during the summer! The basil meatballs was the first recipe I ever concocted on my own. It’s easy and full of basil and tomato flavor.
Paleo Chicken Meatballs with Basil
Prep time
Cook time
Total time
Author: Heather Resler
Recipe type: Main
Yield: 4 servings
Ingredients
- Meatballs:
- boneless skinless chicken breast - 3 large
- fresh basil - ¼ cup packed
- garlic - 1 clove, chopped
- egg - 1 small
- coconut flour - 1 teaspoon
- salt - to taste
- black pepper - to taste
- fat of choice - 4-5 tablespoons
- Sauce:
- canned tomato sauce - 7 oz.
- fresh basil - 2 tablespoons, minced
- dried oregano - dash
- garlic powder - ¼ teaspoon
- water - 3 tablespoons
Instructions
- In a food processor, Add the chicken, basil, garlic, egg, coconut four, salt and pepper. Process until well mixed. Grease a small ice cream/cookie scooper with a bit of olive oil. Use the scooper to form the chicken mixture into about 20 small meatballs. Heat a large skillet over medium heat and add 4-5 tablespoons fat or oil of choice. Add about half the meatballs. Turn every couple minutes until cooked through and golden on all sides. (should take 6-8 minutes) Repeat with the other half of the meatballs. Keep them warm. Meanwhile, stir together all of the sauce ingredients in a small saucepan. Simmer for 10 minutes. Remove form heat and stir the meatballs into the sauce to coat. Serve sprinkled with Parmesan cheese
