I remember the first time I did the 21 Day Sugar Detox. I was scared; I had no idea if I could complete it. I won’t lie, there were some rough moments, but it turned out to be the absolute best journey for me. Even though I follow a Paleo diet, I realized I was going at the treats too hard and was able to find a better balance in my diet. However, I still enjoy whipping up something sweet in kitchen from time to time, and at my heart, I am a comfort-food devotee. However, no one ever said that comfort food was only about sweets, which is why in my new cookbook, Paleo Eats, I focus on comfort food that is sweet and savory and always feeds the soul.
In addition to a celebration of my family’s favorite comfort food recipes, Paleo Eats empowers you with information on how to recreate your own family recipes that you just don’t ever want to live without! If you miss being able to enjoy some of your favorite comfort food recipes, pick up a copy of Paleo Eats to discover how to reinvent them in your Paleo kitchen so that you can start enjoying them again.
Now back to this Oven-Baked Crispy Chicken Balls recipe. In a strange way it reminds me of holiday stuffing with its warm spices. It freezes well and is great for an easy dinner on those nights you can’t work up the energy to cook.
Crispy Oven-Baked Crispy Chicken Balls
Prep time: 10 minutes
Cook time: 25 minutes
1 small onion, diced
1 (4-ounce) bag plain plantain chips, crushed
1 pound ground chicken (see Note)
½ teaspoon sea salt
½ teaspoon ground black pepper
1 tablespoon dried cilantro leaves
½ teaspoon garlic powder
½ teaspoon ginger powder
Preheat the oven to 365 degrees. Line a rimmed baking sheet with parchment paper.
In a small bowl, combine the diced onion, crushed plantain chips, ground chicken, salt, and spices and mix until well combined. Shape the mixture into 2-inch balls.
Place the balls on the prepared baking sheet and bake for 20 to 25 minutes. Halfway through baking time, turn the chicken balls so the other side gets nicely browned.
Remove from the oven and serve immediately. Have some homemade ketchup on the side, for dipping, if desired.
Note: If you can’t find ground chicken in your grocery store, it’s simple to make at home. Simply cut 1 pound of boneless, skinless chicken breasts or thighs into 2-inch chunks and place in a food processor and pulse. Do not set the machine on automatic – just pulse until you get the right texture. For me that is about 15 pulses. Voila. Easy peasy.