Ingredients
1. 16 ounces of ground chicken
2. 2 medium onions
3. 1/2 cup shredded parmesan cheese
4. 2 tablespoons of dried thyme
5. 1/4 cup milled flax-seed
6. 1/4 cup minced garlic
7. 1 tablespoon granulated onion
8. 1/2 tablespoon mustard
Recipe
1. Combine chicken, cheese, thyme, garlic, granulated onion, mustard and milled flax-seed in a bowl. Using hands, unless you know a better way, mix this into a big bowl of pasty chicken loafy stuff.
2. Spoon out 1oz (by weight) gobs of meat paste and roll it around into a ball. Weighing it out is the best way. This will make approximately 18-20 of these monkeys.
3. Put in the fridge. They will harden up and do a better job of staying together, remember the usual bread crumbs and eggs are lacking in this recipe.
4. Slice the 2 onions into pedals and sweat in a pan with 1 teaspoon of olive oil. The operative word is sweat, you want liquid from the onions. It takes about 10-15 minutes, they will look translucent and will have rendered some liquid.
5. Get the meatballs out of the fridge and put in pan and crank the heat to medium-high, and lid tight. Leave it alone for about 10 minutes.
6. After 10 minutes, open lid, stir, turn the meatballs over and repeat for another 5 minutes.
7. At this point, they should be done. I would highly recommend taking one out and cutting it open to make sure it is done. If it is, yay! If not, throw it away and check another one in 5 minutes.
At the end of the day, you should have approximately 4 servings of 4 ounces worth with maybe 2 extra or so. These are yummy and are right in the wheelhouse of phase II.
The Healthy Us 