Baked Paleo Meatballs
A lighter version of meatballs, these are tasty and super easy to make. You can even make a batch and freeze ahead of time to use as needed!
1 cup zucchini, chopped
1 cup carrots, chopped
1/2 cup parsley, coarsely chopped
3 medium cloves garlic
1/4 cup almond flour/meal
1/2 kg ground chicken or turkey
1 teaspoon sea salt
1/2 teaspoon ground pepper
1/4 teaspoon chili powder
In a food processor, pulse together the zucchini, carrots, parsley, and garlic.
Place mixture in a large bowl and add almond flour, egg, meat, salt, pepper and chili powder. Mix well.
Preheat oven to 450F/230C. Evenly coat a baking dish with olive oil.
Roll the mixture into round, golf ball-sized meatballs (about 1 1/2 inches), making sure to pack the meat firmly.
Place the balls in the prepared baking dish, being careful to line them up snugly and in even rows vertically and horizontally, to form a grid. The meatballs should be touching one another.
Roast for 20 minutes, or until the meatballs are firm and cooked through.
When the meatballs are firm and fully cooked, remove them from the oven and drain the excess grease from the pan and remove and serve.