If you liked breakfast sausage that is. Which, I don’t. The blueberry aspect might make it tolerable, but I wasn’t willing to buy some since I don’t think Tom would eat it either. But then I came across this recipe, using ground chicken and blueberries to make meatballs.
Needless to say, I was intrigued. I like ground chicken. I like meatballs. Blueberries are actually my least favorite in the family of berries but the combination was just intriguing enough to convince me to try them.
- for the meatballs:
- 1 lb. ground chicken
- 1/4 cup onion, minced
- 14 large basil leaves, chiffonade
- 3 tbsp. coconut flour
- 2 tbsp. lemon juice
- 1 tbsp. fresh parsley, chopped
- 1 tbsp. garlic, minced
- 1 tsp. salt
- 1 cup fresh blueberries
- 1 cup balsamic vinegar
for the glaze:
1. Preheat the oven to 450. Spray a wire cooling rack with non-stick spray and place on top of a large baking sheet.
2. In a large bowl, combine all of the meatball ingredients except for the blueberries. Mix until everything is combined then gently fold in the blueberries being careful not to burst the berry. Form into 20 evenly sized meatballs and place on the prepared rack.
3. Bake for 12 minutes or until cooked through.
4.While the meatballs are baking, add the balsamic vinegar to a saucepan over medium high heat and bring to a boil. Then reduce the the heat to medium-low and allow to simmer for 10-12 minutes or until the mixture has reduced by half.
5. Brush the glaze over the baked meatballs.
The original recipe calls for 2 tablespoons of coconut flour and 1 tablespoon of tapicoa starch but my tapioca starch has not arrived yet, so I used all coconut flour. I thought it might dry out the meatballs or make them gummy, but that was not the case. Also, the original recipe calls for a white balsamic vinegar. I was not going to Wegman’s the week that I made these and my local grocery store does not carry it so I opted to use regular balsamic, hence the dark glaze on the meatballs.