08 Mar Turmeric Spiced Chicken Meatballs (Paleo and Whole30 approved)
I’ve been dying to share these meatballs with you guys but I just couldn’t snag an aesthetic photo. Welcome to the struggles of a 60 hour work week and 5 pm sunsets. Who else is counting down to daylight savings?! Sunday can’t come soon enough. We have this amazing screen porch we eat all our meals on when the weather warms up that I’m dying to re-decorate. Where should I look for the best outdoor furniture? If you guys have suggestions I’d love to know.
Anyways, back to these meatballs. I’m a little obsessed with meatballs lately, is that weird? it feels a little weird. We love making the lamb meatballs almost every week for gyros, and now I’m dropping these turmeric chicken meatballs that I’ve been eating on all week, they’re perfect for meal prep. I’ve paired them with roasted potatoes, roasted sweet potatoes and jasmine rice but I think my favorite way to enjoy them has been mixed with wild rice and roasted carrots with a little garlic tahini dressing from Whole Foods. It’s actually what I’m having today as soon as I finish this blog post, so I’m gonna go ahead and give you the recipe because I’m ready to throw down on these meatballs. If you want to get as excited about your lunch as I am, I highly suggest making these.
Ingredients
1 pound lean ground chicken
2 tbsp. coconut flour
1/4 cup. chopped parsley
1 tsp. ground turmeric
1/4 tsp. paprika
1 tsp. salt
2 garlic cloves minced
3 tablespoons minced onion
1 egg slightly beaten
ground pepper to taste
Instructions
Preheat oven to 400 degrees. Line a large baking sheet with parchment paper and spray or drizzle with olive oil. Combine all all ingredients for meatballs and mix by hand (so gross I know). Using a small cookie dough scoop or large spoon, form meatballs (you should get about 18). Place on baking sheet and cook for 17-20 minutes or until thoroughly done.
Wanna dip your balls? Try with…
garlic tahini dressing
dijon mustard
green goddess dressing
hummus
harrisa
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