BAKED CHICKEN AND VEGGIE MEATBALLS WITH CILANTRO LIME SAUCE

Baked Chicken and Veggie Meatballs 2 - Olivia Adriance

BAKED CHICKEN AND VEGGIE MEATBALLS WITH CILANTRO LIME SAUCE

These easy, veggie-packed chicken meatballs are a family-friendly meal everyone will love! It’s the perfect casual summer entree for dinner tonight, and for lunches all week long.

Prep Time15

Cook Time22

Total Time37

Servings:

Author: Olivia Adriance

Ingredients

Chicken Meatballs:

1 pound ground chicken
1 egg
⅓ cup almond flour
¼ cup finely chopped cilantro
½ cup finely chopped spinach
⅓ cup finely grated carrot
¾ cup corn
¼ teaspoon garlic powder
¼ teaspoon onion powder
¾ teaspoon salt
¼ teaspoon black pepper
2 tablespoons olive oil (for wetting hands)

Cilantro Yogurt Sauce:

½ cup dairy-free yogurt
¼ cup cilantro, roughly chopped
2 tablespoons lime juice
¼ of an avocado
1 teaspoon honey
¼ teaspoon salt

For Serving:

Cooked coconut rice
Mixed greens
Avocado slices
Pickled red onion

Instructions

Preheat the oven to 350°F. Line a baking sheet with parchment paper and set aside.
In a bowl, combine the ground chicken, egg, almond flour, cilantro, grated carrot, corn, spinach, garlic and onion powders, salt, and pepper. Using your hands, mix until just combined.
Pour about 2 tablespoons of olive oil into a small dish. Wet your hands with a bit of the olive oil to avoid them from sticking. Form the chicken mixture into 1 1/2-inch meatballs, and place them on the prepared baking sheet.
Bake for 22 minutes. Remove from the oven and allow to cool.
Meanwhile, while the meatballs cook, make the cilantro yogurt sauce. Add the dairy-free yogurt, cilantro, lime juice, avocado, honey, and salt to a small blender or food processor and blend until smooth.
When ready to eat, drizzle the yogurt sauce over the meatballs. I like to serve this in a bowl with coconut rice, mixed greens, additional avocado slices, and pickled red onions. Enjoy!

Notes

Storage Instructions: This is a meal prep-friendly recipe! Simply make the meatballs and store them in a sealed container in the refrigerator for three to four days, or in the freezer for two to three months. The sauce can be prepped ahead and stored in a jar in the refrigerator for three to five days.

Nutrition