Chicken Meatballs  with Tomatoes and Carrot Noodles (Gluten-free, Dairy-free)

Ground chicken Almond flour  Olive Oil Ground cumin Ground coriander Ground ginger Garlic powder Cilantro Carrots Cherry tomatoes Dried oregano Broth Garlic Shallot Maple Syrup

Step 1. Combine chicken, almond flour, cumin, coriander, 1/2 tsp salt, 1/4 tsp pepper, ground ginger, garlic powder, chopped cilantro, and form 1″ balls, and set aside.

Step 2. Add 2 tbsp oil and chicken meatballs and cook on each side for about 3-4 minutes until brown. Set aside.  Using a peeler, create long thin strips of carrot. Set aside.

Step 4. Add broth and lower the heat. Add salt, pepper, maple syrup, and simmer for 5 minutes. Return meatballs to pan and cook an additional 10 minutes stirring occasionally.

Step 5. Add 1 tbsp olive oil, garlic, shallot and sauté on medium heat stirring continuously for 2-3 minutes. Add tomatoes and oregano and cook for 2 minutes. Serve over cooked carrot noodles.

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