Are you a meatball fan? Who isn’t? When life gets in the way the humble meatball paves the way to easy, stress-free dinners. That is, if you don’t mind getting your hands a bit dirty 😉
This version of meatballs (or rissoles, depending on how big you make them) is tested hurry-proof and lazy cook-proof. My man has now trialled a variety of versions as this is such a forgiving recipe. This is also fabulous for making huge batches to munch on or lunch on. Here goes!
1 cup zucchini, chopped (about 1 zucchini)
1 cup carrots, chopped (about 2 carrots)
½ cup parsley, coarsely chopped
3 medium cloves garlic
¼ cup almond meal
1 freerange egg
450g chicken, turkey, or beef (free range / grassfed is best)
1 teaspoon sea salt
½ teaspoon ground pepper
¼ teaspoon chilli powder
Preheat oven to 180°C.
In a food processor, pulse together the zucchini, carrots, parsley, and garlic. Add almond flour, egg and chicken. (If you don’t have a food processor, shred the carrots and zucchini and make sure everything else is chopped finely.)
Then add salt, pepper, and chilli powder, and process until thoroughly combined. Drop tablespoon-sized balls of the chicken mixture onto a baking sheet-lined baking tray / pan.
Bake meatballs for 20 to 25 minutes and serve warm. Enjoy! x
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