Get ready… this recipe is loaded and SO good for your daily healthy eating habits!! While on my health kick, these little veggie packed meatballs have saved time after time! From adding them in my salads or used as a traditional meatball in my pasta. Making a big batch and freezing them for later has not only saved me time, but has helped me keep up with healthy choices when it comes to food. They are loaded with delicious veggies, with a portion of protein from the organic ground chicken. I love how much flavour they have and just how easy they are to make and include into your daily healthy diet.
I found myself adding in these meatball in:
- 1. My morning breakfast alongside a pouched or boiled egg, with a side fruit.
- 2. A quick tossed salad with olive oil and cut up dates.
- 3. Mixed in with simple tomato sauce, and then conveniently added into my family’s spaghetti for dinner. (The kids love them too!)
- 4. Packed into baggies ready to grab and go, being the perfect bite-sized portion when my day is busy and I’m running out the door.
This recipe makes a lot around 50 meatballs, so feel free to cut it in half, but I love making a big batch and freezing them. I have added in almond flour in place of traditional bread crumbs to keep these gluten free. Also, if you don’t already own a food processor, I highly recommend investing in one! It cuts your chopping time down (really cuts down; no pun intended). Plus, it also chops the food really nice and fine, creating a really nice consistency to your meatball. I’ve linked a number of food processors at the end of the post that have great reviews. I personally use this Kitchen Aid one, which works great. I do, however, wish I went for the bigger version, allowing you to chop more at at time. I really hope you enjoy making (and eating!) these healthy meatballs as much as I do.
6 large kale leaves, de-stemmed
1 Small head cauliflower
1 Small Broccoli
1 Red bell pepper
1 White onion
1/2 Cup fresh cilantro
1 Small apple
2 Cups almond flour
1/2 tbs salt
1/2 Cracked paper
1 tbs garlic powder
1 tbs paprika
1 lb Ground lean chicken
1.) Roughly chop the kale, cauliflower, broccoli, bell pepper, onion, apple and cilantro.
2.) One at a time, add each into your food processor and mix/pulse until it is almost the texture of almond meal. I like to do this step individually with each food, no clogging up your food processor.
2.) Place each chopped food in a large bowl mixing bowl, add in the ground chicken, almond flour, eggs and seasoning, mix well to combine. You can use your hands to get all the ingredients mixed well together.
3.) Preheat the oven to 375 F and line your baking sheets with parchment paper, set aside.
4.) With your hands, roll into large balls (about 1-1 1/2 inch in size). Place each one on the prepared baking sheets, spacing a 1/2 inch in between each meatball.
5.) Bake in the oven for 25-30 minutes, until the internal temperature of the meatball reaches 165F.
6.) Remove from the oven, serve right away or let cool to store.
These meatballs will keep in the fridge in a sealed container for up to 3 days. You can alternatively freeze them in a sealed container for up to 3 months. I recommend using parchment paper in between layers, so they are easy to pull out a couple at a time. Enjoy!