Juicy Chicken Meatballs 

My Russian girlfriend Nina shared this incredible recipe with me and I tweaked it a bit. I personally like to ground my own meat so I can make sure there isn’t any skin or excess fat added. You can skip this step and buy pre made ground chicken or turkey meat from the store or simply ask the butcher to do it for you. These taste incredibly delicious with my Wasabi Mashed Potatoes. Enjoy any leftovers the next day for lunch with a Orzo Greek Salad.

Juicy Chicken Meatballs

Yields 8 Meatballs 

INGREDIENTS 

• 2 skinless chicken breast
• 1 small onion
• 1 jalapeño, seeds removed 
• 2 tbsp parsley
• 1/2 tsp cumin
• 1 tsp oregano 
• 1 egg 
• 3 tbsp almond meal
• Sea salt and pepper to taste

For The Stuffing:

• 1 tsp ghee or olive oil
• 1 cup portobello mushrooms, finely chopped
• Sea salt and pepper to taste 
• 2 tbsp shredded vegan cheese of choice
• 1 tbsp avocado oil or ghee 

DIRECTIONS

• STEP 1. Preheat oven to 400 F or 200 C
• STEP 2. Add the chicken breasts to a food processor and blend well. Set aside. 
• STEP 3. Add the onion, jalapeño and parsley to the food processor and pulse a few times until they are finely chopped. 
• STEP 4. In a large mixing bowl, combine the ground chicken meat, chopped veggies, spices, egg and almond meal. Mix well and set aside. 
• STEP 5. Heat ghee or olive oil in a skillet over medium heat and cook the mushrooms. Set aside to cool. Once the mushrooms have cooled add the vegan cheese and mix. 
• STEP 6. Form 8 meatballs and stuff the inside with the mushroom mix. You can do this by placing some of the ground chicken on your hand, add a teaspoon of the mushroom mix and top it off with more chicken. 
• STEP 7. Heat avocado oil or ghee in a large skillet over medium heat. Sear the meatballs for 1 minute on each side. 
• STEP 8. Line a baking dish with parchment paper and place the seared meatballs on top. Bake for 10 minutes on 400 F or 200 C. 

Tools/Products Used In This Recipe: