I love meatballs and these delightful chicken bites are an absolute winner. The best part of this recipe is that the meatballs are baked in the oven, not fried, so they are light on oil but also kitchen time. I love set and forget type meals. Yum!
. 500 g chicken mince, organic if possible
. 1/4 cup basil leaves, loosely packed
. 1/4 cup coriander (cilantro) leaves, loosely packed
. 2 spring onions, chopped finely
. 1 tbspn wheat free tamari or coconut aminos
. 1 tbspn fish sauce
. 1 tbspn lime juice
. 1 tspn garlic powder
. 1/4 cup coconut cream
. 2 tspn coconut flour
. Fresh red chili, add to taste, optional
. Olive oil
1. Grease a 24 mini-muffin tray with olive oil, preheat oven to 200 *C and finely chop herbs
2. Mix all ingredients together well by hand and using a tablespoon scoop out rounded measures into the tray. The mixture is meant to be quite sloppy.
3. Bake for 20 – 25 minutes until golden brown and cooked through. Take out immediately and drain on paper towel .
I served these with a simple green salad and purposely left out the chilli so my young-uns would eat them. They would have been fantastic with a bit of extra kick but I figured a side of chilli sauce for the grown ups would be fine:)