Updated: Apr 3
I am a huge fan of leftovers. I also eat everything cold the next day because a) I don't know how to use a microwave (I also have no desire to learn how to) and b) I like to eat leftovers as snacks.
Meatballs are such a great thing to have in the fridge if you are craving a quick, filling, protein-rich snack.
Meatballs are also the perfect thing to eat cold, so no need to waste time heating up the oven either.
The chicken I'm using for this recipe is from the one and only TRULOCAL, don't forget to use my code TRUSHEYWELLNESS for a surprise discount ;)
These guys are made with sweet potato for some extra veggies and no need for flour, panko or other irritants to make this recipe work. Trust me, your gut will thank you for it!
Almond flour works perfectly for this recipe and you will not taste it at all. Sometimes if I'm feeling it, I will sear the meatballs in a pan before baking them for extra colour. Honestly, if you just want to make them and throw them on a cookie sheet, go ahead!
I'm excited for you to try these and see how easy it is to remove common ingredients that I am sure you thought you could never cook without.
1 lb ground chicken (get yours from Trulocal use code TRUSHEYWELLNESS)
2 cups grated sweet potato, peel it and then use a cheese grater
2 tbsp coconut oil
2 tbsp coconut or almond flour
2 green onions, finely chopped
1 tbsp garlic powder
1 tbsp onion powder
1 tsp turmeric
1 tsp smoked paprika
Pinch of sea salt
1/2 tsp chili - optional
Preheat the oven to 350 F
Line a baking sheet with parchment paper
Combine all of the ingredients in a large mixing bowl and mix thoroughly until well combined
Roll the mixture into bite size meatballs, approximately 2 inch diameter and place on baking sheet
Cook for 25 to 35 minutes, flipping them halfway through. They should be slightly browned and cooked throughout
Remove from oven and enjoy hot or as a cold snack the next day
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