Paleo Confetti Chicken Meatballs

This is one of those use-up-odds-and-ends-in-your-fridge recipes.

But all the flavors came together beautifully. These meatballs are moist, flavorful, and full of colorful veggies (hence the “confetti”). They are paleo and Whole30 friendly.

• Money-saving tip: Inventory your fridge and freezer to use up what you already have. These meatballs are the perfect example of what you can make out of odds-and-ends in your fridge!

Serving Suggestions

• Eat plain and serve with a side of sriracha mayonnaise
• Serve on top of sauteed zucchini noodles
• Use as pizza topping
• Use as a sub sandwich filling (a banh mi-type sandwich would be delicious)

Print Recipe

Confetti Chicken Meatballs

Yield: 22 meatballs

Prep Time: 10 min

Cook Time: 20 min

Frying the meatballs briefly before baking ensures a crispy golden brown crust.

Ingredients:

• 1 lb ground chicken
• 1/3 cup chopped red onion
• 1/3 cup diced red bell pepper
• 2 cups packed spinach, chopped
• 1 clove garlic, finely minced
• 1 small knob ginger, finely minced
• 1 tablespoon coconut aminos (or soy sauce)
• Juice from 1/2 lime
• 1 teaspoon sea salt
• 1 teaspoon sesame oil
• Oil, for frying
• Green onion, for topping
• Sriracha mayonnaise, for serving

Directions:

1. Preheat oven to 400F.
2. Mix all ingredients in a large bowl.
3. Take a tablespoon of chicken mixture and form into a ball. Repeat with remaining chicken.
4. Heat a tablespoon of oil in a skillet over medium-high heat. Place a few meatballs in the pan at a time to brown. Rotate the meatballs to ensure even browning, cooking for no more than 2 minutes. Repeat with remaining meatballs.
5. Place meatballs on a parchment-lined baking sheet. Bake for 12 to 15 minutes, until chicken is cooked through (165 degrees).