1 lb ground chicken or turkey
1/2 cup shredded cheese of your choice
4 cloves minced garlic
2 tsp Italian seasoning (rosemary, thyme, basil, oregano)
1 tsp crushed chili flakes
1 cup chicken stock or bone broth
3 tbsp avocado oil (or other high temp oil)
Juice from 1/2 lemon (save the other half of the lemon for garnish)
Hot sauce of choice (sriracha was used in this recipe)
1. In a large bowl, combine ground chicken, cheese, 1/2 of the garlic, Italian seasoning, red chili pepper flakes, egg white, salt and black pepper to taste. Mix well with your hands or fork and form medium balls. Arrange on a plate and set aside.
2. Pour 2 tablespoons avocado oil a large skillet over medium-low heat. Cook the chicken meatballs for 8 – 10 minutes on all sides, until browned and cooked through. Remove to a clean plate and set aside.
3. In the same skillet pour remaining avocado oil; then add lemon juice, chicken stock, hot sauce, the other 1/2 of minced garlic, and red pepper flakes (if you want). Cook for 5 or 5 minutes, stirring regularly until the sauce has reduced a bit. Adjust seasoning with salt and pepper to preferred taste.
4. Place chicken meatballs on a bed of riced cauliflower or regular rice and garnish with lemon slices. Drizzle a little of the sauce over the meatballs and cauliflower rice, or keep the sauce into small containers. Reheat your chicken meatballs meal prep quickly in the microwave when ready to eat. Enjoy!
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The original recipe and photo credit was found via eatwell101.com