1 lb ground chicken (I like to combine light & dark meat for added flavor. The dark obviously has more fat, so keep that in mind)
2 handfuls fresh spinach
1 tsp celtic sea salt
1 Tbl italian herbs
1 Tbl Extra Virgin Olive Oil
Combine chicken, salt & herbs in a large bowl. Next "rip" the spinach leaves into small pieces and toss into bowl. Combine all ingredients.
In a medium size pan, heat olive oil. Using a medium size melon baller, drop meatballs into oil and allow to cook until the centers of the meatballs reach 165 degrees.
Serve over spaghetti squash, with your favorite homemade sauce!
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