Paleo Breakfast: Baked Chicken Meatballs Recipe

30 Days of Paleo Breakfast Meals

(Day 12)

Baked Chicken Meatballs

This is a really good paleo breakfast recipe because you can prepare the meatballs ahead, and then simply bake them for 15 minutes in the morning. If you are baking them from chilled, you might need to give them 20 minutes instead, but it depends on your oven.

Alternatively they can be served cold, even as a hurried snack you can grab from the refrigerator in the morning and eat while you’re rushing out of the door! We all have mornings like that. These baked chicken meatballs are made with ground chicken, onion, garlic, egg, parsley and tomato sauce, to offer a juicy texture and perfectly balanced flavors.

Use homemade tomato sauce in this recipe or else check the packaging to ensure there is nothing in there apart from tomatoes. You can buy the ground chicken or mince a couple of chicken breasts in a food processor if you prefer.

What You Need:

1 tablespoon coconut oil
1 diced, small yellow onion
1 minced garlic clove
1 lb organic ground chicken
1 free-range egg yolk
3 tablespoons chopped fresh parsley
2 tablespoons tomato sauce
1 tablespoon olive oil
Salt and black pepper, to taste

How to Make Them:

Preheat the oven to 400 degrees F and put a rack in the top third of the oven. Melt the coconut oil in a skillet. Sauté the onion and garlic in there until translucent, then remove to a plate to cool.

Combine the chicken with the egg yolk, onion, parsley, garlic and 1 tablespoon of tomato sauce in a bowl. Grind in some salt and black pepper. Mix well, then shape the mixture into small meatballs. Arrange them an inch apart in a large baking dish.

Combine the olive oil with the tomato sauce, and brush this over each meatball. You can now bake them for 15 minutes or until cooked through.

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Save Print Paleo Breakfast: Baked Chicken Meatballs Author: CavemanDietBlog.com   Ingredients

• 1 tablespoon coconut oil
• 1 diced, small yellow onion
• 1 minced garlic clove
• 1 lb organic ground chicken
• 1 free-range egg yolk
• 3 tablespoons chopped fresh parsley
• 2 tablespoons tomato sauce
• 1 tablespoon olive oil
• Salt and black pepper, to taste

Instructions

1. Preheat the oven to 400 degrees F
2. Put a rack in the top third of the oven.
3. Melt the coconut oil in a skillet.
4. Sauté the onion and garlic in there until translucent, then remove to a plate to cool.
5. Combine the chicken with the egg yolk, onion, parsley, garlic and 1 tablespoon of tomato sauce in a bowl.
6. Grind in some salt and black pepper.
7. Mix well, then shape the mixture into small meatballs.
8. Arrange them an inch apart in a large baking dish.
9. Combine the olive oil with the tomato sauce, and brush this over each meatball.
10. Bake them for 15 minutes or until cooked through.

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