Meatballs with Warm Tomato and Asparagus Salad

Meatballs with Warm Tomato and Asparagus Salad

No ratings yet
Prep Time 10 minutes
Cook Time 25 minutes
Course Main Dish
Cuisine Paleo
Servings 4 servings


  • 2 pounds ground chicken
  • 1/4 cup coconut flour
  • Sea salt and freshly ground black pepper to taste
  • 2 cloves garlic minced
  • 2 tablespoons chopped fresh rosemary
  • 1 tablespoon coconut oil
  • 1 cup halved cherry tomatoes
  • 1 large bunch bunch asparagus ends trimmed and shaved with a vegetable peeler
  • 1/4 cup low sodium chicken broth or use homemade bone broth


  • In a large bowl, mix the first 5 ingredients (ground chicken through rosemary). Form meat mixture into meatballs.
  • In a large skillet over medium heat, heat coconut oil. To the skillet, add the meatballs and cook for 3-5 minutes on each side, or until browned.
  • To the meatballs, tomatoes, asparagus and chicken broth and cover. Reduce heat to low and simmer for 5 minutes, until meatballs are cooked through and asparagus is tender. Serve warm.


Serving Suggestion:
Serve with Faux-Tay-Toes (Steam cauliflower till tender; drain; mash with grass fed butter, salt and pepper to taste till you get a mashed potatoes texture.)
Tried this recipe?Let us know how it was!

Subscribe to Dinner Answers today for more scrumptious Paleo recipes!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating