CHICKEN AND ZUCCHINI SAGE MEATBALLS

You know what I love. Balls.
(Meatballs guys………meatballs)

The super awesome thing about meatballs is that you can put them with pretty much anything. Salad. Yup. Pasta. Duh. Spiralized veggies. You betcha.

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These are so bomb.com, so make them. Like today.

CHICKEN AND ZUCCHINI SAGE MEATBALLS
– 2 lbs ground chicken
– 1 zucchini, shredded
– 1 egg
– 1 tbl lemon juice
– 2 tbl dried or fresh thyme
– 5 fresh sage leaves, chopped
– salt and pepper
– Oil for pan
– 1/4 c broth

–Shred zucchini and pat dry.
–Combine all ingredients (except oil and broth) to the ground chicken and mix well.
–Heat oil up in pan and roll chicken into balls.
–Place meatballs in pan and let cook for 5 min on the 1st side. Flip and add in 1/4 c broth. Cover and cook another 5 min or so. Remove and repeat until all meatballs are done.

SAGE LEMON AND CAPER SAUCE
– 1/2 jar of capers
– 1/2 c bone broth (or any broth)
– 1 tbl apple cider vinegar
– 8 or so fresh sage leaves
– 1 tbl thyme
– 2 tbl ghee or butter
– OPTIONAL: almond flour to thicken

–De-glaze pan by pouring in bone broth. Take your spatula or spoon and get all the meat pieces off. Stir around.
–Add all other ingredients. Stir and let simmer until reduced by 1/2.
–Slowly whisk in almond flour, turn off heat and set aside.

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I made zoodles and placed the meatballs on top of them.
Spoon the sauce over the meatballs and then spoon your husband or boyfriend or cat.

Whole30: yes
Paleo: yes

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