Name: Spinach Basil Chicken meatballs with Balsamic Sauce (with or without plums)
Yield: 4 servings
Ingredients: 1 lb ground chicken; ¼ lb spinach; 2 tsp salt; 10 basil leaves; 5 cloves Garlic, peeled; 3 tbsp olive oil; 2 tbsp olive oil or avocado oil to cook in; 2 plumbs, pitted; ½ tbsp balsamic vinegar; ½ tbsp honey; 2 tbsp water

Yields4 Servings

1 lb ground chicken

¼ lb spinach

2 tsp salt

10 basil leaves

5 cloves Garlic, peeled

3 tbsp olive oil

2 tbsp olive oil or avocado oil to cook in

2 plumbs, pitted

½ tbsp balsamic vinegar

½ tbsp honey

2 tbsp water

Place chicken, spinach, salt, basil leaves, garlic, and 3 tbs of olive oil into a food processor and process well.

Make ping pong sized meatballs from the meat mixture

Add the 2 TBS olive oil or avocado oil to a frying pan and fry the meatballs for 5 minutes on medium heat (fry in 2 batches if necessary). Turn the meatballs and fry for another 10 minutes. Make sure the meatballs don't get burnt.

Meanwhile make the plum balsamic sauce- place the pitted plumbs, balsamic vinegar, raw honey, and water into a blender and blend well.

Pour half the sauce into the frying pan with the meatballs and turn up the heat. Brown the meatballs in the sauce- keep turning the meatballs in the sauce until the sauce is gone and the meatballs are brown.

Check the meatballs are fully cooked by cutting into one or using a meat thermometer. Serve with the rest of the plum balsamic sauce

Ingredients