Chicken meatballs

What you will need:

1/2 kg minced chicken thighs or breast
6 cloves of garlic
1/2 cup butter milk
1 egg
1 cup bread crumbs
1 tbsp of chicken spice.
1 tbsp finely chopped parsley
1 tbsp lemon juice
1 finely chopped red onion
1 grated carrot
1 grated zucchini
1 ½ cup of coconut cream
canola oil/avocado oil/ grapeseed oil/nut oil/sunflower oil/corn oil.

How to:

1. In a large bowl place the minced chicken meat and to it add the garlic (3 cloves), buttermilk, egg, bread crumbs, parsley, lemon juice and the spices.
2. Mix everything together making sure all the ingredients are fully incorporated.
3. With a 1tbsp measuring spoon, scoop out the chicken mince to make the balls. This helps to make sure the balls are of the same size to enable the chicken meatballs cook evenly. To make the shaping of the balls easy make sure you have wet hand to ensure the mince chicken doesn’t stick to your fingers.
4. On a baking sheet spray some avocado oil and place the balls on the sheet ensuring there is enough space between them to
   make them cook evenly.
5. Bake them in a 180 degree oven for 20 mins or until they are golden brown on the outside with an internal temperature of 160 degrees.
6. In the meantime, make the sauce, in a large saucepan heat the oil of your choice, add the onions and cook them till they are translucent. Add the chicken spice and cook it out for another minute. Add the white vinegar or wine to deglaze the pan. Add the remaining garlic and the coconut cream and let the mixture simmer. Add your grated vegetables at this stage to avoid overcooking them.
7. Add your chicken meatball at this stage and mix everything carefully making sure the chicken meatball are fully coated with the sauce. Simmer for an additional 10 mins. Serve with a side of salad or vegetables, mashed potatoes or steamed rice. Enjoy.