Chicken Sauerkraut Meatballs
100g ground chicken
1/4 cup onion minced
2 tbsp parsley finely chopped
1/2 tsp salt
1/4 tsp pepper
1/4 tsp garlic powder
1/4 tsp oregano
1/4 tsp paprika
1 cup Sauerkraut fresh with live active cultures if possible
1/2 cup fat free chicken broth
3 cups Swiss chard chopped, packed
1/8 tsp salt
1/4 tsp paprika
Dash hot sauce optional
DIRECTIONS
Chicken Sauerkraut Meatballs
Combine the ground chicken, onion, parsley, salt, pepper, garlic powder, oregano, and paprika in a large bowl and mix well.
Scoop the mixture by the tablespoonful and roll into balls. Should be 12 meatballs per 100g.
Heat a large pan over medium-high heat and spray with non-stick cooking spray.
Add the meatballs to the pan and cook for 7-8 minutes, until browned on all sides.
Add the sauerkraut to the pan and sauté for about a minutes.
Stir in the chicken broth, reduce heat to low, cover and simmer for 5-7 minutes.
While meatballs simmer, heat a separate pan over medium-high heat and spray with coconut oil.
Add the chopped chard to the pan and sauté for 3-4 minutes, until it begins to wilt.
Season the chard with the salt, paprika, and hot sauce and continue cooking for another 1-2 minutes.
Divide the meatballs and chard into two portions and serve.