I’ve always been more of a baker than a cook, but I’m working hard to change that, especially since starting my Whole30. It’s exciting to try lots of different meats in lots of different forms. Yesterday I made pork belly (you can see the before & after pics on Instagram–it was good, but not quite good enough to share with you!). Today I used ground chicken to make meatballs. I am so happy with the way this dish turned out–it’s one of the best savory recipes I’ve made! The meatballs are moist and rich, and the sauce provides the perfect level of tart tomato and roasted garlic flavor.
Looking for more Whole30 recipes? Check out my cookbook Paleo Planet (there are over 80 in there!) and the Whole30 section of my recipe index.
Phew! Posting every single day is starting to get very exhausting!
Don’t get me wrong–I love to dream up recipes, cook, take pictures, and then write about it. It’s just that somehow I find myself on the couch each evening around 11, realizing there is so much work left to do! Yesterday’s post went up at 11:59 pm. It always takes a little bit of pressure to actually get my nose to the grindstone.
I think that since it’s 10:58 right now, and I already have the photos and the recipe all set, I should be getting this one up a little earlier.
But before I hit “publish”, though, let me tell you about this good-looking gratin!
These deliciously moist paleo & gluten-free chicken meatballs with garlic kale marinara are Whole30 compliant and contain two hidden vegetables!