500grams organic free range skinless chicken breast
1 spring onion
2-3 sprigs of fresh tarragon and basil approx a tbsp
thyme and sage are also a good mix, herbs are easy to grow in the garden or pots.
1 carrot finely grated
1 courgette chopped
3-4 spinach leaves
1 free range egg well beaten
1 tbsp almonds soaked overnight in water with a pinch of pink salt, drained on paper towel.
Place almonds in blender first so there are on chunks then add all ingredients in a blender and whiz until it resembles a paste. Add egg last and pulse until well combined.
Place in glass bowl cover and refrigerate for a few hours.
With wet hands shape the mixture into meatballs. I find fine kitchen gloves work well when doing this just make sure you give them a wash first to remove any residue. You will need to keep wetting your hands and gloves so the mixture doesn’t stick.
It is a bit messy but so worth it! Give some to the kids to try – lots of fun for them.
Heat pan on med heat add some coconut oil and gently cook turning often. Cook slowly or they will burn on the outside and not be cooked through.
Serve with a fresh crisp salad or lightly steamed mixed vegetables or as below.
Or with serve as spaghetti and meatballs – click for tomato sauce recipe here
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