Gluten Free Chicken Meatballs in Garlic Lemon Sauce
There is just something about a garlic and lemon combination that gets me salivating every time! These Garlic & Lemon Basil Chicken Meatballs come together quickly and have a ridiculous amount of flavor. The fresh basil adds a burst of herby flavor that cannot be beat. Theres plenty of mouthwatering sauce so that you can serve them over pasta or mashed potatoes. See my Whipped Mashed Potatoes
Ingredients
- 1 lb Ground Chicken I like Grass Roots Coop
- ½ cup Almond Meal/Flour
- 1 Egg
- 1 teaspoon Salt
- ½ teaspoon Black Pepper
- ½ cup Onion diced fine
- Sauce:
- ¼ cup Ghee I like Fourth & Heart
- 2 Lemon 1 juiced, 1 sliced
- 4 cloves Garlic minced fine
- ½ cup Basil fresh, chopped
- 1 teaspoon Salt
- ½ teaspoon Black Pepper
- ½ cup Onion diced
- 13 ½ oz Coconut Cream
- 2 cups Chicken Bone Broth or broth
- ½ teaspoon Paprika
Instructions
- Preheat oven to 350
- Combine meatball ingredients in a bowl and mix well
- Form into 12 meatballs being careful not to roll to hard so they don’t become dense when baked
- Bake till no longer pink, about 10 minutes
- Meanwhile melt ghee in large skillet
- Add onions and cook till translucent
- Add garlic and stir one minute
- Add broth and coconut cream and simmer on low 10 minutes
- Add lemon juice, salt and pepper, simmer 5 minutes
- Add meatballs to pan and toss in sauce
- Add basil, stirring in gently
- Sprinkle with paprika
- Add lemon slices to pan
- Simmer 10 minutes
- Enjoy!
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