My kids absolutely love meatballs, and I aim to keep things on the healthier side by avoiding excessive frying.

You’ll need boneless, ground chicken breasts or thighs. For added tenderness, toss in a small zucchini—grated and squeezed to remove excess water.

For the meatballs:

• 1 ground chicken breast (approximately 500 grams)
• 1 egg
• 2 tablespoons of coconut flour
• ½ teaspoon of Himalayan salt
• ½ teaspoon of pepper
• ½ teaspoon of turmeric
• ½ teaspoon of powdered ginger
• 2-3 crushed garlic cloves

For the coating:

• ¼ cup coconut flour
• 1 tablespoon almond flour
• 2 tablespoons ground flax seeds (omit for those on the Specific Carbohydrate Diet)
• ½ teaspoon fine Himalayan salt
• ½ teaspoon garlic powder
• 1 teaspoon smoked paprika

Thoroughly mix the ground meat with the ingredients listed above. Line a baking tray with parchment paper and shape the meatballs by hand.

Combine all the coating ingredients in a bowl. Roll each meatball in the mixture, ensuring both sides are well-coated. Place them on the baking paper and slide into the oven.

Bake for 15 minutes, then take them out, brush both sides with ghee, and return to the oven for another 5-10 minutes until fully cooked.

Serve them up with homemade ketchup or your preferred side dish. Enjoy!