CHICKEN FETA MEATBALLS
Prep 20 Minutes
Cook 30 Minutes
Ingredients:
2 Zucchinis, spiralised or peeled
1 Lemon, juiced
½ cup Basil Pesto (homemade or storebought)
Extra Feta, to serve
Fresh Basil, to serve
Chicken Feta Meatballs
Extra Virgin Olive Oil, for cooking
250g Free-Range Chicken Mince
2 Garlic Cloves, minced
¾ cup Fresh Basil, finely chopped
1 Free-Range Egg, beaten
1 cup Almond Flour
1 tsp Onion Powder
1 tsp Salt
Pinch of Pepper
Method:
1.Add all meatball ingredients, except for oil to a bowl and mix until combined.
2. Measure one tablespoon per meatball and roll into balls.
3. Heat oil in a medium frying pan on medium heat.
4. Fry meatballs until lightly browned on each side. Set aside.
5. Meanwhile, heat a separate frying pan and drizzle some oil.
6. Add zucchini, lemon and pesto. Stir to combine and heat through.
7. Serve pesto zucchini topped with chicken feta meatballs.
8. Crumble extra feta and sprinkle some extra basil leaves.
ButcherCrowd is better
BETTER FOR THE FARMING & FISHING FAMILIES, THE ANIMALS, THE ENVIRONMENT AND BETTER FOR YOU. A BETTER WAY OF EATING MEAT.
SKIP, PAUSE OR CANCEL ANYTIME
