Servings: 16 chicken balls
Ingredients
For the chicken balls:
- 1 lb organic ground chicken
- 1 medium sized onion
- ½ cup parsley
- 2 cloves garlic
- 1 drops rosemary essential oil sub 1 tbsp dried rosemary
- ¼ tsp pink rock or grey sea salt
- + 1 tbsp avocado oil for baking
For the breading:
- 1 - 1 ½ cups almond meal
- 1 tsp ground turmeric
- ½ tsp pink rock or grey sea salt
- 1 egg for dredging
Optional boosters:
- 2 medium-sized carrots roughly chopped
- 2 medium-sized kale leaves stems removed and roughly chopped
Instructions
- Preheat oven to 400C. Line a baking sheet with parchment paper.
- Combine all the ingredients for the breading ,except the egg and avocado oil, together in a bowl and set aside.
- In a second bowl, scramble the egg to be used to dredge the chicken balls. Set aside.
- Combine all of the ingredients for the chicken balls in the food processor (including boosters) and pulse until well combined. *If you don’t have a food processor, finely chop the onion, parsley, garlic, and boosters. Combine with the chicken, rosemary, and sea salt.
- Roll into approximately 2” sized balls and place on lined baking sheet. *The mixture is quite sticky so I put a little water or oil on my hands before and do the best I can to make ball shapes. Doesn’t have to be perfect at this stage.
- One at a time, dip the chicken balls in the egg mixture. Then, gently roll in the almond meal mixture. Place pack on parchment paper.
- Drizzle with avocado oil and bake in the oven for 15-20 minutes or until cooked through.
Notes
I like to set up a breading assembly line to make it easy on myself. In a row I have the egg mixture, then the breading mixture, then the tray. I use one hand to dip the egg and the other hand to roll in the breading.