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Colorful Veggie Meatball Bowl 🌈

Summer veggies like fresh okra, zucchini and bell pepper shine through and come together nicely with fresh herbs and tomatoes πŸ…πŸ«‘

We decided to poach some meatballs in the sauce, but of course you can use any protein of your choice or even crack in some eggs for a summer style shazuka 🍳

We opted for chicken meatballs from Force of Nature which makes the tastiest regeneratively farmed chicken around πŸ’ͺπŸ»πŸ™ŒπŸ»

The recipe is similar to my chicken herb burgers and is so so yummy 🀀

For the meatballs you need (2-3 servings):

1 pound ground chicken πŸ”

1/2 medium grated zucchini πŸ₯’

Chopped herbs 🌿

Salt and pepper πŸ§‚

Ghee, Duck fat or another ancestral fat for frying

Optionally garlic πŸ§„ and onion πŸ§… , and psyllium husk powder/coconut flour as a binder

For the veggies (2-3 servings):

1 pound okra sliced πŸ₯¬

Handful of cherry tomatoes πŸ…

2 colorful bell peppers πŸ«‘

2 zucchini diced πŸ₯’

Green onion πŸ§…

Oregano 🌿

Salt, pepper, garlic powder πŸ§„

Avocado oil for sautΓ©ing πŸ₯‘

How to:

Prepare two pans with your fat of choice and heat it up.

In a Bowl, mix together all your meatball ingredients and form small balls with your hands. Fry them until crispy brown.

In another pan, sautΓ© the okra, bell pepper and zucchini with oregano powder, salt and garlic powder. When those are crispy, add in the green onions and sliced tomatoes. Season again and let simmer. The tomatoes should fall apart and form a sauce.

When the meatballs are ready, place them into the veggie pan and let them simmer. Serve with avocado slices and optionally a pasta swap 😍

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