INGREDIENTS

  • 450 g of chicken breasts
  • 2 tbsp minced cilantro
  • 1 large green onion chopped
  • 4 cloves garlic, minced
  • ¼ tsp cayenne pepper
  • 2 tbsp extra virgin olive oil
  • cucumbers

INSTRUCTIONS

  1. Place the meatball ingredients in a large bowl and mix to combine.
  2. Roll the mixture into 16 meatballs, about 32 g (1.1 oz) each. Heat
    the coconut oil in a large skillet over medium high heat.
  3. Fry the meatballs 3 minutes per side until golden and the internal temperature reaches 75 °C/ 165 °F. Do not turn too soon or they will crumble.
  4. Serve it hot onions and cucumbers.
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