Spinach Basil Chicken Meatballs Recipe With Plum Balsamic Sauce

By: Louise Hendon from paleoflourish.com

By: Louise Hendon from paleoflourish.com

"The plum balsamic sauce goes really well with these meatballs. These spinach basil chicken meatballs are delicious and healthy. It’s autoimmune protocol-friendly (AIP) and if you omit the sauce, they are also keto-friendly. Plus, if you’re always trying to get yourself (or your kids perhaps) to eat more spinach, then this is a really easy and tasty way. Serve for dinner or as an appetizer. This Spinach Basil Chicken Meatballs Recipe With Plum Balsamic Sauce [AIP, Paleo, Gluten-Free] is very easy to make and perfect for the whole family to enjoy."

NotesMg – 80mg from spinach, + 126mg from chicken breasts
Tryptophan – 1200mg from chicken breasts

Click here for the easy recipe

Yields24 meatballs

Preparation Time15 min

Cooking Time20 min

Ingredients

2 chicken breasts (approx. 1 lb)
1/4 lb of spinach
2 teaspoons of salt
10 basil leaves
5 cloves of garlic
3 Tablespoons of olive oil
2 Tablespoons of olive oil or avocado oil to cook in
2 plums, pitted
1/2 Tablespoon of balsamic vinegar
1/2 Tablespoon raw honey

Place the chicken breasts, spinach, salt, basil leaves, garlic, and olive oil into a food processor and process well.
Make ping-pong sized balls from the meat mixture.
Add the olive oil or avocado oil to a frying pan and fry the meatballs for 5 minutes on medium heat (fry in 2 batches if necessary). Turn and fry for another 10 minutes. Make sure the meatballs don’t get burnt.
Meanwhile make the plum balsamic sauce – place the pitted plums, balsamic vinegar, raw honey, and water into a blender and blend well.
Pour half the sauce into the frying pan with the meatballs and turn up the heat. Brown the meatballs in the sauce – keep turning the meatballs in the sauce until the sauce is gone and the meatballs are brown.
Check the meatballs are fully cooked by cutting into one or using a meat thermometer.