Smashed Chicken Basil Meatballs
By Big Dave from SLN Serves 4
Smashed chicken basil meatballs are one of the most versatile things to have on-hand for delicious meals. They can be used for everything from traditional spaghetti to burger sliders or even in a curry.
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- 2 Eggs
- ½ Cup Oats
- 1 lb Ground Chicken
- 10 Fresh Basil Leaves, Washed and Chopped
- Salt and Pepper to Taste
You may also need:
Bowl, Freezer, Kitchen Knife, Plate, Spatula, Spoon
Nutrition Info Beta (?)
- Serving Size: 4
- Servings Per Batch: 4
- Calories: 202.7
- Fat: 10.4g
- Cholesterol: 185.2mg
- Sodium: 94.3mg
- Carbs: 7.2g
- Fiber: 1.1g
- Sugar: 0.2g
- Protein: 19.9g
Start by getting your ground chicken into a bowl with the eggs.
Chop your basil and add it to the mix of meat and eggs, along with salt, pepper, and oats.
Mix well until combined. If the mix seems too wet or loose, feel free to add another spoonful of oats or breadcrumbs.
Heat up a nonstick frying pan (or your favorite pan with a bit of olive oil or coconut oil) drop spoonfuls of the mixture into the pan.
After the bottom and sides have cooked and you can see the meat change from pink to greyish to golden brown, flip them and smash down a bit with your spatula to help with the smashed shape.
Once both sides are cooked and you're confident the middle is cooked through, remove from heat and plate up. Then start cooking the next few meatballs.
Sometimes the most important ingredients don't go in the pan, know what I mean?
Once all your meatballs are cooked, set aside the ones you want to eat for now. Allow the rest to cool a bit and store them in a container in your fridge or freezer.
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