Baked Chimichurri & Greens Chicken Meatballs
Dietary
dairy-free
,
gluten-free
Recipe Bundle
March 2019
Meal Course
Dinner
Servings
4
(3 meatballs each)
Servings
4
(3 meatballs each)
Ingredients
1
tbsp
coconut oil
(for cooking)
1
lb.
ground chicken
(ground turkey would work well too)
1
egg
2
cloves
garlic
, chopped
2
tbsp
scallions
, chopped
1/2
cup
fresh or frozen kale
, chopped
1
tbsp
freshly chopped cilantro
1/2
tsp
sea salt
1/4
tsp
cracked black pepper
Chimichurri Sauce Ingredients
1/2
cup
olive oil
2
tsp
freshly squeezed lemon juice
2
tbsp
fresh cilantro
2
tbsp
fresh parsley
1
clove
garlic
, chopped
1/2
tsp
crushed red pepper
sea salt to taste
Instructions
Start by preheating the oven to 400 degrees F and greasing a baking sheet with coconut oil.
Next, add the ground chicken to a large mixing bowl with the egg, and mix well.
Add the remaining ingredients and form into medium sized meatballs.
Place in the oven and bake for 25-30 minutes or until the meatballs are fully cooked and no longer pink in the center.
While the meatballs are cooking, make the chimichurri sauce by adding all the ingredients to a food processor or blender. Blend until smooth.
Serve the meatballs with gluten free rice pasta or spiralized zucchini noodles and drizzle with the chimichurri sauce.