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Chicken Meatballs In Broth with Shiritaki Noodles and Kale

By ascendbodySeptember 9, 2016

Ingredients:

  • ½ pounds chicken
  • 1/4c cup packed fresh cilantro leaves, chopped
  • 1 scallion, minced
  • 1/4 cup shredded zucchini
  • 1 large pastured egg yolk
  • 1 teaspoon chopped fresh thyme leaves
  • 1 teaspoon ground cumin
  • ½ teaspoon ground allspice
  • ½ teaspoon ground ginger
  • 1 tablespoon high-quality olive oil
  • 1 tablespoons coconut oil
  • 1/4 teaspoon salt

 

  • 2 cups chicken broth
  • 1 pkg Shiritaki noodles
  • 3 cups kale
  • herbs for garnish

 

Instructions:

  1. Preheat the oven to 325 ° F. Line a baking sheet with parchment paper.
  2. In a large bowl, combine the ground meat, cilantro, scallion, zucchini, egg yolk, thyme, cumin, allspice, ginger, olive oil and the salt. Mix well until combined.
  3. Form into a patty and place on the baking sheet. Drizzle with the remaining 1 tablespoon oil.
  4. Bake, uncovered, until the meat is cooked through and registers an internal temperature of 140 ° F, about 15 minutes or so. Can be made a day ahead of time.  
  5. When ready to eat, boil noodles in chicken broth for 5 minutes with the kale, add meatballs just to warm through and garnish with herbs of choice.
  6. Enjoy!

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