In a medium bowl, mix together all the ingredients except for the coconut oil.
Scoop out a little of the mixture at a time to roll into medium sized meat balls.
Lay the meat balls out on a clean sheet pan.
In a large skillet, heat the coconut oil over medium-high heat.
Brown the meat balls in batches on all sides.
Remove the browned meatballs with a slotted spoon and place back on the sheet pan.
Once all the meatballs have been browned place the sheet pan in the oven and bake for 12-15 minutes, or until the meatballs are cooked through.
Remove from the oven and serve.
Serving Suggestion: Steamed green beans and cauli-rice. (Process cauliflower in a blender or food processor until it resembles grains of rice; steam “rice” till tender; drain; salt and pepper to taste and fluff with a fork.)
In a large bowl, mix together the first 11 ingredients (ground chicken through the egg). With a small scoop, scoop out the mixture onto a parchment lined sheet pan.
Bake the meatballs in the oven for 15 minutes. Then pour over the tomato sauce and sprinkle over the Parmesan cheese. Return the meatballs to the oven and bake for 5-7 minutes more, or until the meatballs are cooked through and the sauce is bubbling.
Remove from the oven and let rest at least 5 minutes before serving.
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