Baked Chicken & Herb Meatballs

Prep Time: 15

Cook Time: 20-25

Servings: 4 (about 16 meatballs total)

::: Ingredients

1½ pounds ground pasture-raised chicken

½ cup almond flour

1 egg, lightly beaten

2 tablespoons olive oil

2 tablespoons fresh parsley, finely chopped

1 tablespoon fresh thyme or oregano, chopped

½ teaspoon sea salt

¼ teaspoon black pepper (optional, omit if sensitive)

Optional gentle additions:

1 tablespoon fresh chives

½ teaspoon ground fennel seed

::: Instructions

• Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.

• In a large bowl, gently combine all ingredients until just mixed. Avoid overworking the meat.

• Using a tablespoon or small scoop, form into evenly sized meatballs and place on the baking sheet.

• Bake for 20–25 minutes, until cooked through and lightly golden on the outside.

• Remove from oven and rest for 3–5 minutes before serving.
  

::: Notes & Variations

n/a