PHASE 2-Chicken Sauerkraut Meatballs with Wilted Chard

Chicken Sauerkraut Meatballs
100g ground chicken

1/4 cup onion minced

2 tbsp parsley finely chopped

1/2 tsp salt

1/4 tsp pepper

1/4 tsp garlic powder

1/4 tsp oregano

1/4 tsp paprika

1 cup Sauerkraut fresh with live active cultures if possible

1/2 cup fat free chicken broth

3 cups Swiss chard chopped, packed

1/8 tsp salt

1/4 tsp paprika

Dash hot sauce optional


DIRECTIONS

Chicken Sauerkraut Meatballs

Combine the ground chicken, onion, parsley, salt, pepper, garlic powder, oregano, and paprika in a large bowl and mix well.

Scoop the mixture by the tablespoonful and roll into balls. Should be 12 meatballs per 100g.

Heat a large pan over medium-high heat and spray with non-stick cooking spray.

Add the meatballs to the pan and cook for 7-8 minutes, until browned on all sides.

Add the sauerkraut to the pan and sauté for about a minutes.

Stir in the chicken broth, reduce heat to low, cover and simmer for 5-7 minutes.

While meatballs simmer, heat a separate pan over medium-high heat and spray with coconut oil.

Add the chopped chard to the pan and sauté for 3-4 minutes, until it begins to wilt.

Season the chard with the salt, paprika, and hot sauce and continue cooking for another 1-2 minutes.

Divide the meatballs and chard into two portions and serve.

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