Ready for a meatball remix?
This isn’t your typical Italian meatball. And it is so much easier than any of the fancy bison or Thai meatballs I’ve made in the past. Just a few ingredients (and I have a tip at the end to save even more time) so it’s great for a weeknight meal. It even meal preps amazingly well!
It pairs perfectly with this Bok Choy Salad or serve with noodles, rice, or roasted vegetables.
Ready for a carrot, ginger, chicken meatball with big flavor and just a little work?
Gluten free, grain free, dairy free, low FODMAP, low carb, Paleo.
Ingredients:
- 4 oz Carrot Puree*
- 1 lb Ground Chicken
- 2 tbs Coconut Aminos
- 1 tsp Turmeric
- 1/2 tsp Ground Ginger
- 1 tsp Sea Salt
Instructions:
- Preheat oven to 400 degrees and line a large baking pan with parchment paper.
- Combine all the ingredients in a large bowl.
- Scoop out about 2 tbs of the meat mixture at a time, form into a ball, and place on prepared baking pan.
- Bake for 12-14 minutes, or until juices run clear, then place under the broiler for 2-3 minutes or until slightly browned on the outside.
- Remove from oven and serve warm.
*Carrot puree can be made by steaming 1-2 large carrots and blending in a food processor with a little water or oil. Alternately, buy a 4 oz can of baby food (check label for carrot and water as the ONLY ingredients) and save some time.
Interested in more tips and tricks on nourishing your body with great food AND all the other pieces to the “healthy lifestyle” puzzle? Join me in a private Facebook community where we work together toward healthy -> Peak Wellness Tribe. We would love to see you there!
