Paleo Fried Chicken Meatballs with Collard Greens
This delicious recipe for paleo fried chicken meatballs is from Well Fed Weeknights by Melissa Joulwan. Served with collard greens, this is a comfort classic.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.cookedandloved.com.
Cooking tools:
- Oven
- Stove
- Baking sheet
- Parchment paper
- Mixing bowl
- Fork
- Nonstick skillet
- Wooden spoon
- Kitchen timer
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Plate
- Airtight container
- Refrigerator
Ingredients
- 1 1/2 pounds ground chicken (700 g)
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 tablespoons extra-virgin olive oil
- 3 tablespoons tapioca starch (or cassava flour)
- 1/2 teaspoon salt
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon rubbed sage
- 1/4 teaspoon coarse (granulated garlic powder)
- 1/4 teaspoon coarse (granulated onion powder)
- Pinch dried marjoram
- Pinch ground cayenne pepper
- Pinch ground cloves
- 1 bunch collard greens (about 1 pound/ 500 grams)
- 1/2 cup water
- 2 teaspoons extra-virgin olive oil
- 1 clove garlic
- 1/4 teaspoon salt
- Pinch ground black pepper
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