Chicken Meatballs
They provide solid protein and keep you full for a long time thanks to the chicken thigh and egg, while almond flour helps hold a tender texture without bread or crumbs. Butter and paprika make the flavor softer and deeper, so the meatballs stay juicy even with quick pan cooking.
Cut the boneless skinless chicken thigh (170 g) into pieces and pulse it in a blender until you get a coarse mince. Add the egg (25 g), almond flour (10 g), paprika (1 g), table salt (to taste), and black pepper (to taste), then mix the mass until even.
Shape small meatballs. Heat the ghee (5 g) in a frying pan and fry them for 8-10 minutes, turning from time to time, until they are fully cooked inside and browned outside.
Melt the butter (5 g), add the remaining paprika (1 g), and quickly toss it with the hot meatballs. Serve them with cucumbers (180 g), romaine lettuce (120 g), and 30% sour cream (30 g).
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