Large package chicken thighs (about 4lbs)
1/2 cup Gluten free bread crumbs
2 medium Carrots shredded
1 Zucchini shredded
3/4 – 1 cup of Kale pulverized in food processor
2 tsp or a couple cloves chopped Garlic
Salt & pepper to taste
2 TB Mint
2 TB Tarragon
Olive oil as needed for frying up the meatballs.
Cut chicken into smaller pieces and then grind chicken thighs in kitchen aid with meat grinder attachment or buy ground turkey/chicken.
Shred carrots, zucchini and kale (you could do any type of mixture of veggies you want). Line the colander with a paper towel and let the vegetables drain of extra water.
If you don’t have gluten free bread crumbs, you can make them with gluten free bread in the food processor, which I needed to do this time.
Mix veggies, ground chicken, seasonings, bread crumbs, eggs with your hands really well.
Roll into 2” balls and cook on high heat with olive oil on the stove.
I usually have at least two pans going to cook up all the meatballs. It takes a few minutes on each side to brown up and cook through the meatballs. I try to keep them round and uniform looking but they usually look triangular or square. I’m not sure how people get them to stay so round.
The kids love them so much. All of the veggies make the meatballs so moist and they are really flavorful. I have been serving these with zucchini noodles tossed with kale cashew pesto (recipe to come in the future).
Mega doses of vegetables snuck right in to their mouths. I made 65 of them the other day thinking I wanted to be able to have plenty leftover for lunches. No such luck! My 13 year old ate 15 of them in one sitting and they were all gone by morning. But I’ll take it!
Although it takes quite a bit of time to grind the chicken and shred the veggies, it is well worth it in my opinion. Nothing is better than having all of your children like a meal! Those successes are far and few between.