Sun Dried Tomato Chicken Meatballs

This recipe is Whole30, Paleo, Gluten and Dairy Free.

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These Sun-Dried Tomato Chicken Meatballs have been on repeat since I started Whole30 over 5 years ago. They are easy and delicious and I always double this recipe to have enough to meal prep lunches for the week or to freeze them for another time. They get gobbled up really quick around here and most often are being stolen right from the pan out of the oven! Even the kiddos will love them. I promise!

INGREDIENTS

1 lb ground chicken, I like Rastelli's Delivered

1/2 cup sun dried tomatoes, not in oil, diced

1/2 cup almond flour

1 egg, whisked

1/2 cup sweet onion, diced fine

1 tsp garlic powder

1 tsp basil

1 tsp salt

1/2 tsp pepper

For the most up-to-date discount codes on some specific ingredients that I have used in my recipes you can check out my Discounts page.

DIRECTIONS

Preheat oven to 350˚

Line a baking sheet with parchment paper

Combine all ingredients in a bowl

Form into good sized meatballs

I got about 10 (mixture will be wet)

Bake 40-45 minutes till they start to brown

NOTE: I double this recipe to have extra for meal prepping lunches or freezing for another time

Enjoy this recipe by Penny's Primal!

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