Ingredients For the meatballs: 500 g ground chicken breast
¾ cup almond meal
1 tablespoon fresh parsley, chopped
½ cup Greek yogurt
½ teaspoon sea salt
¼ teaspoon ground black pepper
¼ teaspoon garlic powder
¾ cup coconut flour
For the topping: 2 tablespoons pumpkin oil
2 teaspoons sesame seeds
Preheat the oven to 220°C and line the baking dish with aluminium foil, then set aside.
In a large bowl, combine the ground chicken, almond meal, chopped parsley, yogurt, sea salt, pepper, garlic powder and egg. Mix all the ingredients well.
Using your hands, form the mixture into the meatballs. Roll each meatball in the coconut flour, before placing it into the baking dish.
Bake the meatballs for about 20-25 minutes, until almost cooked through, and then turn the oven to broil for about 5 minutes to create a crispy top.
Before serving the meatballs, top them with the pumpkin oil and sesame seeds.