Summer veggies like fresh okra, zucchini and bell pepper shine through and come together nicely with fresh herbs and tomatoes 🍅🫑
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 💪🏻🙌🏻
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 🐔
1/2 medium grated zucchini 🥒
Chopped herbs 🌿
Salt and pepper 🧂
Ghee, Duck fat or another ancestral fat for frying
Optionally garlic 🧄 and onion 🧅 , and psyllium husk powder/coconut flour as a binder
For the veggies (2-3 servings):
1 pound okra sliced 🥬
Handful of cherry tomatoes 🍅
2 colorful bell peppers 🫑
2 zucchini diced 🥒
Green onion 🧅
Oregano 🌿
Salt, pepper, garlic powder 🧄
Avocado oil for sautéing 🥑
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, sauté 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 😍
