Before I get to this week’s delicious low carb meatball recipe, here’s a little “What’s New with the Hungrys?” update.
Some of you know that my allergies have become out of control since we moved from CT to South Carolina 5 years ago. Well it’s gotten so bad that at certain times of the year I’m pretty much housebound on a cocktail of no less than 3 allergy medications, and during the worst of it I wear not only my trusty nasal filter (which helps A LOT with my spring Cypress allergies but not as much with the fall allergies for some reason), but also a full on face mask to keep my throat from closing up.
The last month especially has been pretty brutal, and I have been able to attribute the worst of my symptoms to a Groundseltree allergy. Mr. Hungry and I have been traveling outside of the mapped zone to test our theory, and have found that when I get outside of the range of this tree, I feel completely normal with zero medication and no filter/mask within an hour.
Then after a few days allergy free during our travels, when heading home it takes only minutes once we’re within range before I have full on symptoms again and have to take immediate steps to avoid yet another trip to the ER. We have traveled as far North as Virginia to get outside the zone, and as far West as North Georgia in multiple scouting trips over the past month and a half.
[pullquote3 quotes=”true” align=”right” variation=”steelblue” textColor=”#000000″]We’ve decided to move to North Georgia![/pullquote3]
As a result of our scouting, we’ve finally decided to relocate to North Georgia near the Dahlonega/Helen area. If you follow IBIH on Instagram, that’s probably not a surprise since I’ve posted lots of photos of our recent trips.
In addition to my being allergy free in North Georgia, it’s also a beautiful area that reminds me of home in New England, and there is an abundance of shopping nearby which will make getting ingredients for the blog recipes SO.MUCH.EASIER. So we’re all pretty excited about the move!
Unfortunately though, the next few months will be hectic for us, and I appreciate your patience if I’m not as present here on IBIH as usual. I have a plan and a schedule, so hopefully you won’t even notice a difference! In addition, I’m planning to schedule a few guest posts to fill in the gaps – and it will be fun to change it up a bit with some new voices. But don’t worry, IBIH will be back to normal once we’re settled in! As a side point, we’re also about halfway through the redesign of IBIH which I’m very excited about and hope to launch by the end of the year!
Ok, consider yourself up to date! Now enough of that boring life stuff – let’s talk about why you’re really here – Meatball Monday, WOOT!
This week’s low carb meatball recipe is based on the classic dish “Chicken Piccata.” If you’ve never heard of Chicken Piccata, it’s usually made with a chicken breast cutlet (sometimes pork) served with a lemon and caper flavored butter sauce. It’s simple to make, but so flavorful with a tangy, briny thing going on in the sauce that will have you wanting to lick your plate clean.
When I used to make Chicken Piccata the traditional way, I’d usually serve it with rice pilaf or risotto. So for this recipe I used a simple cauliflower “rice” as a base for the meatballs, which gives a lovely texture – and then the sauce poured over the top complements both elements perfectly.
I made this recipe and the Turkey Saltimbocca Meatballs on the same day a couple of weeks ago, and it was impossible to pick a favorite between the two! I haven’t enjoyed eating leftovers that much in awhile! Hopefully you’ll agree – let me know what you think if you try them!
- 1 lb ground chicken or turkey
- ⅓ cup almond flour
- 1 egg
- ½ tsp kosher salt
- ¼ tsp ground black pepper
- ¼ tsp garlic powder
- ½ tsp lemon zest
- 1 tsp fresh parsley, chopped
- 2 Tbsp olive oil for frying
- ½ cup dry white wine
- 2 Tbsp lemon juice
- 2 Tbsp capers, drained and roughly chopped see example
- ¼ tsp lemon zest
- ¼ cup butter
- Combine the ground meat, almond meal, egg, salt, pepper, garlic powder, lemon zest, and parsley together in a medium bowl and mix thoroughly. Form into 15 meatballs. Heat the olive oil in a nonstick pan and fry the meatballs until golden brown and cooked through. Remove the meatballs and set aside.
- In the same pan as you cooked the meatballs, add the white wine and bring to a boil, scraping all of the meatball bits off of the pan and into the wine. Add the lemon juice and capers and reduce by about half (2-3 minutes). Remove from the heat and whisk in the lemon zest and butter until melted and smooth. Season with salt and pepper to taste. Serve the meatballs and the sauce hot - over cooked, riced, cauliflower if desired.
**This info does not include the optional cauliflower suggested for serving.
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