Chicken meatballs are a great alternative to traditional beef meatballs. They can be served with spaghetti sauce, a sweet chili dipping sauce, ketchup or just plain because they are delicious with or without a dipping sauce.
1 lb. ground chicken
1 large stalk celery (finely chopped)
1 large carrot (finely chopped)
1/2 med onion (finely chopped)
4 tablespoons avocado oil
1/6 teaspoon turmeric
1/6 teaspoon cilantro
1/6 teaspoon onion powder
1/6 teaspoon garlic powder
1/4 teaspoon sea salt
Ground pepper to taste
In a pan heat 3 tablespoons avocado oil. Add celery, carrot and onion and sauté until onion is caramelized. Remove from heat. Put ground chicken in a medium sized bowl and add turmeric, cilantro, onion powder. garlic powder, sea salt and pepper. Add sautéed veggies (celery, carrot and onion) to chicken and spices. Work the spices and sautéed veggies into the ground chicken so that they get mixed in evenly. (If you would like meatballs to be firmer, you can add 1/4 cup breadcrumbs into mixture).
Form ground chicken mixture into 2-inch meatballs until all of the chicken is used and formed into meatballs. Put same pan used to sauté veggies back on medium heat and add 1 tablespoon avocado oil into pan. Heat and then add all of the 2" meatballs (pan should be large enough to cook meatballs in one layer. Do not put meatballs on top of each other).
Let brown on one side then turn. Cover with lid and let meatballs continue to cook until done (20 to 30 minutes). Make sure they are brown on both sides.