Here's another recipe, this time chicken meatballs, that I found while hunting and gathering. It was fairly paleo friendly, the original called for cheese in the mixture which I left out. The meatballs are rolled in a ground toasted nut mixture called dukkah. These are really tasty and would make a great appetizer for your next party. I had a few right after they were fried and then later at work I just popped them in my mouth right out of the fridge. They're great hot or cold.
1 pound of ground chicken
1/4 C. minced herbs (recipe recommended basil or cilantro, I used a little of both)
2 cloves garlic, minced
1/2 t. sumac
1/2 t. cinnamon
1/2 t. allspice
1/2 t. paprika
1/2 t. cayenne (I mistakenly added this but it turned out okay so I'm leaving it.)
- Combine all ingredients in a bowl and mix well.
- Form balls. (Wet your hands to keep the mixture from sticking to you during this process.)
For the Dukkah:
1 C. toasted almonds
1/2 C toasted sunflower seeds (Original called for pecans which I didn't have.)
1/2 C. toasted sesame seeds
1 t. ground coriander
1 t. smoked paprika (I only had enough for the meat mixture so I didn't get to add any to the dukkah.)
- After you have toasted the nuts and seeds, pulse finely in a food processor.
- Combine the nuts and seeds in a bowl and add the spices. Mix well.
- Roll the chicken meatballs in the nut mixture.
- Heat about 2-3 cups of oil in a skillet. When it's hot add the meatballs in batches and cook until golden, turning often.
- Serve with honey mustard.
Original recipe found here.