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Spinach Basil Chicken Meatballs Recipe With Plum Balsamic Sauce [AIP, Paleo, Gluten-Free]

The post Spinach Basil Chicken Meatballs Recipe With Plum Balsamic Sauce [AIP, Paleo, Gluten-Free] appeared first on Paleo Flourish Magazine.

These Spinach Basil Chicken Meatballs are delicious and healthy. It’s autoimmune protocol-friendly (AIP) and if you omit the sauce, they are also keto-friendly.

Plus, if you’re always trying to get yourself (or your kids perhaps) to eat more spinach, then this is a really easy and tasty way.

Serve for dinner or as an appetizer.

Spinach Basil Chicken Meatballs Recipe With Plum Balsamic Sauce [AIP, Paleo, Gluten-Free] Infographic – Please Pin


STEP 1: Place the chicken breasts, spinach, salt, basil leaves, garlic, and olive oil into a food processor and process well.


STEP 2: Make ping-pong sized balls from the meat mixture.


STEP 3: Add the olive oil or avocado oil to a frying pan and fry the meatballs for 5 minutes on medium heat (fry in 2 batches if necessary).


STEP 4: Turn and fry for another 10 minutes. Make sure the meatballs don’t get burnt.


STEP 5: Meanwhile make the plum balsamic sauce – place the pitted plums, balsamic vinegar, raw honey, and water into a blender and blend well.


STEP 6: Pour half the sauce into the frying pan with the meatballs and turn up the heat. Brown the meatballs in the sauce – keep turning the meatballs in the sauce until the sauce is gone and the meatballs are brown. Check the meatballs are fully cooked by cutting into one or using a meat thermometer.


STEP 7: Serve the meatballs with the rest of the sauce.

Spinach Basil Chicken Meatballs Recipe With Plum Balsamic Sauce [AIP, Paleo, Gluten-Free]
 
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Prep time
Cook time
Total time
 
Author:
Recipe type: Appetizer
Cuisine: American
Serves: 20-24 meatballs
Ingredients
For the meatballs:
  • 2 chicken breasts (approx. 1 lb)
  • ¼ lb of spinach
  • 2 teaspoons of salt
  • 10 basil leaves
  • 5 cloves of garlic
  • 3 Tablespoons of olive oil
  • 2 Tablespoons of olive oil or avocado oil to cook in
For the Plum Balsamic Sauce:
  • 2 plums, pitted
  • ½ Tablespoon of balsamic vinegar
  • ½ Tablespoon raw honey
  • 2 Tablespoons water
Instructions
  1. Place the chicken breasts, spinach, salt, basil leaves, garlic, and olive oil into a food processor and process well.
  2. Make ping-pong sized balls from the meat mixture.
  3. Add the olive oil or avocado oil to a frying pan and fry the meatballs for 5 minutes on medium heat (fry in 2 batches if necessary). Turn and fry for another 10 minutes. Make sure the meatballs don’t get burnt.
  4. Meanwhile make the plum balsamic sauce - place the pitted plums, balsamic vinegar, raw honey, and water into a blender and blend well.
  5. Pour half the sauce into the frying pan with the meatballs and turn up the heat. Brown the meatballs in the sauce - keep turning the meatballs in the sauce until the sauce is gone and the meatballs are brown.
  6. Check the meatballs are fully cooked by cutting into one or using a meat thermometer.
  7. Serve the meatballs with the rest of the sauce.
Notes
Mg – 80mg from spinach, + 126mg from chicken breasts
Tryptophan - 1200mg from chicken breasts
 

The post Spinach Basil Chicken Meatballs Recipe With Plum Balsamic Sauce [AIP, Paleo, Gluten-Free] appeared first on Paleo Flourish Magazine.



This post first appeared on Paleo Flourish Magazine, please read the originial post: here

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