Cook Book Challenge

The Whole30 : The 30-Day Guide to TOTAL HEALTH and FOOD FREEDOM —

Melissa Hartwig and Dallas Hartwig

When someone says the word chicken what pops into your head? “Dry,” “boring,” “rubbery.” The truth is, you think you don’t like chicken but you’re just cooking it wrong. Check out this recipe for chicken meatballs.


Serves 2

  • 1 pound ground chicken thigh
  • 1 large egg, beaten
  • ¼ onion, finely chopped
  • 2 cloves garlic, minced
  • 2 teaspoons minced fresh oregano
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 2 tablespoons cooking fat, plus more if needed


  1. Preheat the oven to 350 F. Line a baking sheet with parchment paper
  2. Thoroughly mix the chicken, egg, onion, garlic, oregano, salt and pepper in a large bow. Roll into 15 to 20 meatballs, each about the size of a golf ball.
  3. Melt the cooking fat in a large skillet over medium-high heat. When the fat is hot, add the meatballs. Cook for about 30 seconds per side, turning to prevent burning, until browned all over, about 5 minutes. Reduce the heat and add more cooking fat if the pan begins to smoke.
  4. Transfer the meatballs to the prepared baking sheet. Transfer to the oven to finish cooking for 8 to 10 minutes, until the internal temperature reaches 160 F. Let the meatballs rest for 5 minutes and serve.

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