Made with ground chicken breast and bound with almond flour, these meatballs are baked and finished with a smoky chilli tomato sauce. Dairy-free and low in carbohydrates, they suit both children and a crowded brunch table.
Knead the ground chicken with the almond flour, egg, grated onion and salt, then shape into small round meatballs.
Grate the tomatoes and simmer them briefly in olive oil with the garlic, dried chilli, sweet paprika and cumin.
Arrange the meatballs on a baking tray, pour the sauce over them and bake in an oven preheated to 190°C until the meatballs are cooked through and the sauce thickens.
Leave space between the meatballs on the tray; if they touch they will steam instead of browning. Allergens: contains egg and tree nuts (almond).
Leaving out the dried chilli makes the sauce milder for children; adding an extra spoon of sweet paprika keeps the colour and flavour balanced in that case.
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