Chicken and Basil Meatballs with an Autumn Salad
Mini Meatballs might be your next best friend. They’re easy to make, and that roly poly bite sized shape is a crowd pleaser, at all ages. Hot out of the pan, they sizzle with flavour. Found in a lunchbox, they delight. Cold out of the fridge, they’re a tasty snack. And they turn a fresh and vibrant salad into a balanced meal in a moment. And these Chicken and Basil Meatballs, as well as being Paleo and AIP, are low FODMAP – you can’t do better than that.
Meatballs with No Onion – But Why?Jump to Recipe
Onion is a powerful FODMAP, and the FODMAP’s get me down. Literally. There’s something about that uncomfortable bloated belly that triggers anxiety. It transports me away from my usual state of joy and dumps me in a muddy and bleak place that lies somewhere between sadness, impatience and grief. It makes me believe fully in the Gut and Psychology Syndrome (GAPS). It’s all related: what we eat, how we feel, how we behave. Having followed the Paleo Diet for a few years now, my bloated days are mostly over. But I remember the cycle well: there’d be a couple of okay days, and then I’d swell up again. There seemed to be an accumulative effect going on. it seemed I wasn’t reacting to any one food in particular, but if I ate a little of this and a little of that over a few days, then all of a sudden I’d find that I had a watermelon growing in my belly – one that didn’t want to come out.
Most tasty meatballs are made with onion and garlic – ingredients which can unsettle the balance of microbes in the gut. For this reason, these lovely, simple and tender Chicken and Basil Meatballs were born.
These meatballs are packed with fresh basil. Fried until golden, they’re fantastic on a mountain of baby spinach leaves and rocket. Add a generous portion of pan-roasted pumpkin, a scattering of blackberries for a touch of wilderness and just a few strawberries for sweetness. Douse the lot with extra virgin olive oil and apple cider vinegar, and finish with a fresh grinding of salt. Serve this lovely Autumn salad with the meatballs hissing straight from the pan, so that the spinach and rocket begin wilting. Or, make the meatballs earlier and serve them cold, maybe sliced on top of the salad, with a little chutney on the side.
I hope you love this recipe. If you do, please give it a rating! And before you go don’t forget to sign up for the Quality Life News and download your Free Guide to the Paleo Reset 31.
Best Wishes, Good Health and Happiness.
Chicken and Basil Meatballs with a Fresh Leaf Salad
- 300 grams chicken ground
- 1/2 cup fresh basil leaves firmly packed
- 4 tablespoons cassava flour divided
- 2 cups pumpkin diced into 2cm cubes
- 6 tablespoons olive oil
- 4 cups baby spinach leaves
- 4 cups rocket
- 1 cup fresh blackberries
- 1 cup fresh strawberries
- extra virgin olive oil
- apple cider vinegar
- sea salt for grinding
- Finely mince the basil leaves, and add to a bowl with the ground chicken, 1 tablespoon of cassava flour and a ¼ teaspoon of salt. Mix well with your hands, and form into 16 small balls. Roll the balls in the extra flour until they are well coated.
- Heat two frypans, and add 3 tablespoons of olive oil or lard to each pan. In one pan, fry the pumpkin, and in the other the meatballs. Turn and shake often until the meatballs are well cooked and golden, and the pumpkin is soft and coloured on the edges, about 20 minutes.
- Meanwhile, distribute the spinach, rocket, blackberries and strawberries onto plates.
- Pile the hot pumpkin and meatballs into the centre of the salad, or wait for them to cool and serve them at room temperature.
- Douse the salads generously with extra virgin olive oil and vinegar, and with a fresh grinding of salt (or place the bottles and the grinder on the table, so that each can dress their own.