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Leek Chicken Meatballs

Leek Chicken Meatballs

Leek Chicken Meatballs offer a fresh and flavorful twist on traditional meatballs, combining the mild, sweet taste of leeks with the lean protein of chicken. These meatballs are perfect for a low-carb, ketogenic, or paleo diet, as they…

Source

Ingredients:

1
lb
(450g) ground chicken
2
item
medium leeks, cleaned and finely chopped
60
ml
almond flour
1
item
large egg
2
clove
garlic, minced
0.5
tsp
dried thyme
0.5
tsp
dried oregano
1
item
salt and pepper, to taste
1
tbsp
olive oil (for cooking)

Instructions:

Preheat the Oven: Preheat your oven to 375°F (190°C) if baking the meatballs.
Prepare the Leeks: Clean the leeks thoroughly to remove any dirt. Slice them thinly and sauté in a pan with a little olive oil over medium heat until they are soft and translucent, about 5-7 minutes. Allow to cool slightly.
Mix the Ingredients: In a large bowl, combine the ground chicken, sautéed leeks, almond flour, egg, garlic, thyme, oregano, salt, and pepper. Mix until all ingredients are well combined but avoid overmixing.
Form the Meatballs: Shape the mixture into small meatballs, about 1-inch in diameter. You should get approximately 20-24 meatballs.
Cook the Meatballs: For Baking: Place the meatballs on a baking sheet lined with parchment paper. Bake in the preheated oven for 20-25 minutes, or until the internal temperature reaches 165°F (74°C).
For Pan-Frying: Heat the olive oil in a large skillet over medium heat. Cook the meatballs in batches, turning occasionally, until they are browned on all sides and cooked through, about 10-12 minutes.
Cool and Serve: Allow the meatballs to cool slightly before serving. Enjoy them warm with your favorite low-carb sides.

1
lb
(450g) ground chicken
2
item
medium leeks, cleaned and finely chopped
60
ml
almond flour
1
item
large egg
2
clove
garlic, minced
0.5
tsp
dried thyme
0.5
tsp
dried oregano
1
item
salt and pepper, to taste
1
tbsp
olive oil (for cooking)

Preheat the Oven: Preheat your oven to 375°F (190°C) if baking the meatballs.

Prepare the Leeks: Clean the leeks thoroughly to remove any dirt. Slice them thinly and sauté in a pan with a little olive oil over medium heat until they are soft and translucent, about 5-7 minutes. Allow to cool slightly.

Mix the Ingredients: In a large bowl, combine the ground chicken, sautéed leeks, almond flour, egg, garlic, thyme, oregano, salt, and pepper. Mix until all ingredients are well combined but avoid overmixing.

Form the Meatballs: Shape the mixture into small meatballs, about 1-inch in diameter. You should get approximately 20-24 meatballs.

Cook the Meatballs: For Baking: Place the meatballs on a baking sheet lined with parchment paper. Bake in the preheated oven for 20-25 minutes, or until the internal temperature reaches 165°F (74°C).

For Pan-Frying: Heat the olive oil in a large skillet over medium heat. Cook the meatballs in batches, turning occasionally, until they are browned on all sides and cooked through, about 10-12 minutes.

Cool and Serve: Allow the meatballs to cool slightly before serving. Enjoy them warm with your favorite low-carb sides.