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These paleo, fried chicken meatballs are from Melissa Joulwan’s latest cookbook Well Fed Weeknights and they are finger-lickin good. I absolutely love this book! I am super happy that I can share this recipe with you guys. Served with garlicky collard greens, these scrumptious balls make a comforting weeknight dinner.
According to the author, these taste like fried chicken without the annoying deep frying and pesky bones getting in the way. They are great straight out of the oven, but are also awesome at room temperature for picnics, and they freeze/reheat like champs.
Check out Melissa’s book here. It’s full of wonderful meals and recipes for all occasions, and is one of my favourite books for 2016.
Melissa’s cooking notes
- You can replace the ground chicken with ground turkey, pork, or beef.
- Making these ahead of time? Season the ground chicken and form the meatballs. Prep the fried chicken coating. Wash and cut the collard greens. Store everything separately in airtight containers in the fridge, then follow the directions for cooking the meatballs and the greens.
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Paleo Fried Chicken Meatballs with Collard Greens (Guest Recipe)
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Calories: 361kcal
Regular garlic and onion powder can be used in this recipe. Sweet paprika can be used instead of smoked paprika. Any other leafy greens such as silverbeet or chard can be used instead of collard greens.
Nutrition
Calories: 361kcal | Carbohydrates: 8g | Protein: 31g | Fat: 23g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Trans Fat: 0.1g | Cholesterol: 146mg | Sodium: 1419mg | Potassium: 1004mg | Fiber: 2g | Sugar: 0.3g | Vitamin A: 2510IU | Vitamin C: 17mg | Calcium: 125mg | Iron: 2mg
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