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Chicken Meatballs

Meal: 109 cal Protein: 12 g Carbs: 2 g Fat: 6 g

These meatballs are so moist, you’ll never miss the meat that was replaced with riced broccoli. We’ve saved more than 100 calories and 10g of Fat in every serving.

Serving size 6 Meatballs 109 cal Protein: 12 g Carbs: 2 g Fat: 6 g

Ingredients

  • 1 lb Ground Chicken
  • 2C Riced Broccoli (equal to one 10 oz bag raw broccoli florets)
  • ½ C Almond Flour
  • ½ Med Avocado
  • 1 LG Eggs
  • Sea Salt & Pepper

Directions

  1. NOTE: * These meatballs work equally well with 1 avocado and no egg or 2 eggs and no avocado
  2. Mix all ingredients. Refrigerate for 1 hour (or freezer for 20 minutes). Scoop meatballs on to baking sheet. Bake for 12-15 minutes (until cooked through).
  3. Keeps in fridge for up to 3 days or in freezer up to 1 month. To prepare from freezer, thaw over night in fridge and warm pan on stovetop on Medium.
Sandy
  • Hurdle 9: Prepared Foods
  • Hurdle 5: Protein
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