1 lb ground chicken
2 eggs, beaten
2 Tbsp coconut flour
¼ cup fresh cilantro, roughly chopped
2 green onions, finely chopped
1 Tbsp mayonnaise
1 Tbsp coconut aminos (can substitute with soy sauce)
1 tsp onion powder
2 tsp garlic powder
Preheat the oven to 400.
Line a sheet pan with parchment paper (this little trick keeps the meatballs from sticking to the pan, and means super easy cleanup!)
Place all of the ingredients into a large bowl and mix well to combine. Form the mixture into 2 inch meatballs and place them onto the sheet pan. Bake for about 20 minutes, or until cooked all the way through and the tops of each meatball is nicely browned.
Store in an airtight container for up to 5 days (but I’ll be surprised if you have any left over by then!).