|Nutritional Guidelines (per serving)|
|Servings: About 3 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 40g||52%|
|Saturated Fat 10g||52%|
|Total Carbohydrate 9g||3%|
|Dietary Fiber 2g||8%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
It's true that Paleo is every meat lover's dream diet. After tasting these Chicken Thai Meatballs, I may just fit into this "Meat Lover" category.
My favorite aspect of this dish are the spices used in creating such an authentic flavor. With the use of fresh minced ginger and Thai Red Chiles, it will have you addicted. You may even have to make a second batch, I know I did.
It is important for me to point out that while Sesame Seed oil is very controversial in the Paleo world, it can be consumed in moderation. One of the reasons for this issue is that Sesame Seed Oil contains many more omega-6 than the Omega-3 fatty acids we long for. If you are strictly against sesame seed oil, feel free to substitute it for another of your choice, but the recipe may turn out slightly different. In this case, don't blame me. Blame the sesame seed oil.
One of my all time loved uses for these meatballs are to make small bites out of them by placing a fresh slice of pineapple on top of the meatballs and securing a toothpick through both. This allows easy snacking for guests and also allows me to eat them even faster.
1 # ground chicken
- ¼ C shredded chives
- ¼ C carrot, shredded
- ¼ C zucchini, shredded
- 2 Tbsp. ginger, minced
- 2 Tbsp. Tamari Soy Sauce (Gluten Free)
- 2 Thai Red chilies, chiffonade
- 1 egg
- 1 Tbsp. of
- White Pepper, ground
- 2 Tbsp. Sesame Oil
- ¾ tsp.
- Pink Himalayan Salt, finely ground
Preheat your oven to 400 degrees Fahrenheit.
Combine all ingredients in mixing bowl and mix thoroughly to create consistency with every meatball you form. Ingredients should be mixed well enough to allow all ingredients to be found throughout each meatball.
Take a heaping tablespoon of mixture and form into a round ball the size of a golf ball.
Repeat step 3 until all of the mixture is used to form the golf ball-sized meatballs. Place the formed meat balls on a parchment lined sheet tray and bake until doneness is at 160 degrees in the center of ball. This may take about 20-25 minutes.
Allow meatballs to cool for 5-10 minutes. Serve over Zucchini Noodles (Zoodles) or eat dipped in Paleo Ranch Dressing!
Storage: Depending on how soon you plan on eating the meatballs, you can store them in the freezer inside a gallon freezer bag. If using this method, ensure that all of the air is let out of the bag, leaving only the meatballs. If you plan to eat the leftovers relatively soon, store in an airtight container in the refrigerator. To reheat simply preheat oven to 400 degrees F and bake for 10 minutes or until meatballs are warm.