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MEDITERRANEAN MEATBALLS




SERVINGS: 3 PREPPING TIME: 20 min COOKING TIME: 15 min



INGREDIENTS:

2 chicken breasts

1/2 white onion

2 garlic cloves

1/3 cup feta crumble

1 cup spinach, chopped

1/3 cup almond flour

1 cup white cabbage sliced

1 cup red cabbage sliced

1 carrot, shredded

1/3 cup chopped parsley

1/4 cup apple cider vinegar

olive oil

S&P

For beet tahini sauce:

2 tbsp tahini

1 cooked beet

1/2 lemon juiced

1 garlic clove

S&P





 

DIRECTIONS

  1. In a food processor, combine chicken breasts, 1/2 onion and 2 garlic cloves. S&P generously. Add a dash of olive oil and process until smooth. Transfer into a bowl and fold in feta crumble and chopped spinach. Using your hands for about 9 medium meatballs.

  2. Spread the almond flour into a thin layer on a plate. Roll the meatballs in the almond flour, one at the time, until coated all around.

  3. Over medium high, heat a splash of olive oil in a skillet. Add the meatballs and sear until golden brown all around, about 2 min per side. Reduce the heat to medium, add a 1/4 cup of water to the pan, and cover to steam until chicken is cooked through inside, about 5 min. uncover and let the rest of the water evaporate. Remove from heat and set aside.

  4. In a bowl combine white cabbage, red cabbage, carrots and chopped parsley. Add apple cider vinegar and a splash of olive oil. Salt to taste. Toss the slaw and set aside.

  5. In a blender combine tahini, cooked beet, juice of 1/2 lemon, 1 garlic clove and salt generously. Add 2 ice cubes (this will ensure the sauce is smooth and bright red) and process until completely smooth.

  6. Plate about 1/3 of the slaw, add the chicken meatballs on top and drizzle with the beet tahini sauce. Enjoy!


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