They are just REALLY REALLY good!
Serve them over a spaghetti squash, brown rice, or with a side of quinoa for dinner tonight – get them ready ASAP!
Very good with sweet potato fries too!
Double this recipe for your weekend football nights! Follow the recipe, then slowly add your cooked meatballs and barbecue sauce to your slow cooker or slow cooker on LOW. I laid out bamboo sticks for skewering the meatballs next to the slow cooker and our teens devoured them completely last weekend.
These meatballs are also great for preparing meals. They keep well in an airtight container in the refrigerator for 3 days.
➡️ Here is our homemade barbecue sauce recipe.
- 1-1 / 2 lbs ground chicken (dark meat if possible, makes them more tender)
- ½ cup almond flour
- ¼ cup grated Parmesan
- 2 fresh garlic cloves, squeezed
- ¼ medium onion, very finely chopped
- 1 large egg
- 1 bunch of fresh parsley, finely chopped
- sea salt and ground black pepper, to taste
- 2 tablespoons of olive or avocado oil
- 2 cups of homemade barbecue sauce
In a large bowl, add the ground chicken, almond flour, Parmesan, garlic, onion, egg, chopped parsley, sea salt and pepper. Stir very well to combine everything.
Using your clean hands, shape spoonfuls of the meat mixture into 1-inch balls as shown.
Heat your oil in a large skillet over medium-high heat.
Cook your meatballs, stirring, until golden brown and cooked through, about 8 to 10 minutes.
Once your meatballs are cooked, add the barbecue sauce.
Simmer for a few more minutes, stirring frequently to coat all the meatballs in the barbecue sauce.
Decorate with chopped parsley and serve immediately!
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