Whole 30 Breakfast: Chicken and Turkey Coconut Meatballs

I had leftover meat stuff from the Whole30 larb dinner that I made the night before so I rolled them into balls to make a completely different meal out of them. I needed a binder to dry them up so they can retain their shape, so I used a little bit of coconut flour before I fried them with ghee.

Ingredients:
scant olive oil
2 cloves of garlic, minced
1 small onion, finely chopped
1/4 pound ground chicken meat
1/4 pound ground turkey meat
salt, pepper
red chile flakes
1 small red bell pepper, finely chopped
2 sprigs of mint, finely chopped
1 scallion
lime juice
1/4 cup coconut flour
ghee
2 eggs, soft-boiled

1. Put all the ingredients together in a bowl except the coconut flour, ghee and eggs. Mix well and incorporate. Scoop a generous tablespoon and gently roll them like meatballs between your hands.
2. Put the coconut flour in a separate plate and roll each meatball until slightly covered. It provides a nice thin cover unlike regular flour.
3. In a skillet, heat a tablespoon of ghee and fry the meatballs in medium-low heat, about 2 minutes per side, until most of the ball is golden brown to ensure that it’s cooked inside. Feel free to add more ghee if your pan is burning too fast. Serve with soft-boiled eggs.

Recommended:
The Whole30: The 30-Day Guide to Total Health and Food Freedom
I bought this tub of ghee from Organic Valley Purity Farms from Whole Foods
I picked the least expensive coconut flour because I know I won’t be using it as much