One of my favorite shortcuts is to skip rolling perfectly round meatballs altogether. Instead, I use two spoons to portion the mixture onto a parchment-lined baking sheet, giving them a rustic, homemade look. Not only does it save time, but I think they look even more inviting that way.
Chicken Cilantro Lime Meatballs
Ingredients
1 pound ground chicken
¼ cup fine almond flour (I used Honeyville.) (Optional)
1 egg
6 large garlic cloves, grated
¼ cup fresh cilantro, roughly chopped
Juice of 2 limes
1 tablespoon mayonnaise
Salt, to taste
Directions
Preheat the oven to 350°F. Line a baking sheet with parchment paper.
In a large bowl, combine the ground chicken, almond flour, egg, garlic, cilantro, lime juice, mayonnaise, and salt. Mix until everything is evenly incorporated.
The mayonnaise may seem like an unusual addition, but it helps keep the meatballs exceptionally moist without affecting the flavor.
Using two spoons, portion the mixture onto the prepared baking sheet, leaving a little space between each meatball. They don’t have to be perfectly round—that rustic shape is part of their charm.
Bake for about 30 minutes, or until the meatballs are cooked through and lightly golden.
Lemon Spinach
Ingredients
8 cups baby spinach
1 tablespoon extra-virgin olive oil
1 small onion, finely chopped
Juice of 1 lemon
Directions
Heat the olive oil in a large skillet over medium-high heat. Add the onion and cook until softened and translucent.
Stir in the lemon juice, then add the spinach. Cook for about 3 to 4 minutes, tossing occasionally, until the spinach is wilted.
Serve the spinach alongside the chicken cilantro lime meatballs for a quick, fresh, and flavorful meal.
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