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Spinach Basil Chicken Meatballs Recipe With Plum Balsamic Sauce [AIP, Paleo, Gluten-Free]

These spinach basil chicken meatballs are delicious and healthy. It’s autoimmune protocol-friendly (AIP) and if you omit the sauce, they are also keto-friendly.

Plus, if you’re always trying to get yourself (or your kids perhaps) to eat more spinach, then this is a really easy and tasty way.

Serve for dinner or as an appetizer.

Spinach Basil Chicken Meatballs Recipe With Plum Balsamic Sauce [AIP, Paleo, Gluten-Free] Infographic – Please Pin

STEP 1: Place the chicken breasts, spinach, salt, basil leaves, garlic, and olive oil into a food processor and process well.

STEP 2: Make ping-pong sized balls from the meat mixture.

STEP 3: Add the 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).

STEP 4: Turn and fry for another 10 minutes. Make sure the meatballs don’t get burnt.

STEP 5: Meanwhile make the plum balsamic sauce – place the pitted plums, balsamic vinegar, raw honey, and water into a blender and blend well.

STEP 6: 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.

STEP 7: Serve the meatballs with the rest of the sauce.

Spinach Basil Chicken Meatballs Recipe With Plum Balsamic Sauce [AIP, Paleo, Gluten-Free]

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• Author: Louise Hendon
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 20-24 meatballs 1x
• Category: Appetizer
• Cuisine: American

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Ingredients

For the meatballs:

• 2 chicken breasts (approx. 1 lb)
• 1/4 lb of spinach
• 2 teaspoons of salt
• 10 basil leaves
• 5 cloves of garlic
• 3 Tablespoons of olive oil
• 2 Tablespoons of olive oil or avocado oil to cook in

For the Plum Balsamic Sauce:

• 2 plums, pitted
• 1/2 Tablespoon of balsamic vinegar
• 1/2 Tablespoon raw honey
• 2 Tablespoons water

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Instructions

1. Place the chicken breasts, spinach, salt, basil leaves, garlic, and olive oil into a food processor and process well.
2. Make ping-pong sized balls from the meat mixture.
3. Add the 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 and fry for another 10 minutes. Make sure the meatballs don’t get burnt.
4. Meanwhile make the plum balsamic sauce – place the pitted plums, balsamic vinegar, raw honey, and water into a blender and blend well.
5. 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.
6. Check the meatballs are fully cooked by cutting into one or using a meat thermometer.
7. Serve the meatballs with the rest of the sauce.

Notes

Mg – 80mg from spinach, + 126mg from chicken breasts
Tryptophan – 1200mg from chicken breasts