Spinach Basil Chicken Meatballs Recipe With Plum Balsamic Sauce
"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
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
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Place the chicken breasts, spinach, salt, basil leaves, garlic, and olive oil into a food processor and process well.
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Make ping-pong sized balls from the meat mixture.
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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.
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Meanwhile make the plum balsamic sauce – place the pitted plums, balsamic vinegar, raw honey, and water into a blender and blend well.
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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.
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Check the meatballs are fully cooked by cutting into one or using a meat thermometer.