1large bunchbunch asparagusends trimmed and shaved with a vegetable peeler
1/4cuplow sodium chicken brothor use homemade bone broth
Instructions
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.
Notes
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.)