Kale Chicken Meatballs
Ingredients
- 1 lb ground chicken
- 2 tsp apple cider vinegar
- 1 tsp Italian Seasoning
- 1 tsp dried oregano
- 1 tsp dried parsley
- 1 tsp pink sea salt
- 1/2 tsp black pepper
- 1 green onion
- 3 cloves of garlic
- 1 cup finely chopped kale
- 2/3 cup shredded mozzarella cheese
- 1 egg
- 1/2 cup flax meal
Instructions
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Preheat oven at 350 degrees Fahrenheit. Line a large baking sheet pan with parchment paper. Finely chop green onion and mince garlic. Finely chop kale and measure out 1 cup.
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In a large mixing bowl, combine ground chicken with vinegar and mix together. Sprinkle with Italian seasoning, oregano, parsley, pink sea salt, and black pepper. Toss in green onion, and garlic. Incorporate all the spices and herbs well with the ground chicken.
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Toss in the rest of ingredients; kale, mozzarella cheese, egg, and flax meal. Mix well making sure all ingredients are well combined.
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Using an ice cream scooper or spoon, scoop out ground chicken and start rolling into balls. You can make them as big or as small as you'd like. I usually roll them into about 1.5-2 inch wide balls and get about 12 meatballs. If you roll them into bigger balls, you may have to add more baking time so they can fully cook on the inside.
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Place rolled meatballs on lined baking sheet pan and line them up in rows leaving about 1/2 inch to 1 inch space between them.
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Place meatballs in oven and bake for 30 minutes.
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Remove meatballs from the oven and serve immediately while still hot. Serve with spaghetti, spaghetti squash noodles, or zoodles, any preferred sauce, or in any other way you wish to serve them. Enjoy!
Recipe Notes
Tips and Substitutions:
- Leave about 1/2 inch to 1 inch space between meatballs as you line them up on baking sheet pan- The cheese will start to melt as the meatballs bake in the oven. Leaving enough space between the meatballs will avoid the cheese from melting together and into the other meatballs. This will prevent the meatballs from getting messy while baking.
- Use an ice cream scooper or spoon to scoop out ground chicken to roll into balls- This gives you a good amount of chicken to work with and easily roll into meatballs.
- You can make meatballs as big or as small as you'd like- I usually roll them into about 1.5-2 inch wide balls and get about 12 meatballs.
- If you roll them into bigger balls, you may have to add more baking time- So they can fully cook on the inside. The amount of time you add to the meatballs depends on just how big you make them. Take them out and slightly slice one and check the inside. If it still looks pinkish, place back in the oven.
- No ground chicken?- You can substitute for ground turkey.
- No Kale?- Substitute for baby spinach.
- Not a fan of flax mean?- You can Substitute for almond flour.