Servings:  ~30 Meatballs

Does it keep? About a week in the fridge and up to 6 months in the freezer. 

Ingredients

• 4 lbs ground chicken
• 1 onion, minced
• 1 small bag Brass Roots Crunch Puffs
• 2 tsp sea salt
• 2 tsp garlic powder
• 1½ tsp mild curry powder
• 1 tbsp parsley flakes
• 1 tbsp nutritional yeast (optional)
• 1 tbsp seed or veggie oil 

Instructions:

1. Preheat oven to 420F
2. Blitz bag of Brass Roots Crunch Puffs until it creates a fine breadcrumb texture. 
3. In a large bowl, add all dry ingredients (using only 1/2 of crunch puff breadcrumbs) and stir quickly to combine.
4. Add ground meat, minced onion, and oil, and mix thoroughly until spices are completely mixed in.
5. Roll chicken into round balls {about a small palm full}, and line up in rows in a deep oven-safe pan/dish.
6. Bake in the preheated oven for 30-35 minutes*, until color is light golden brown and juices are clear.
7. Remove from oven, allow meatballs to sit for 2-3 minutes before enjoying.
8. If you want extra crispy meatballs like pictured below, heat a skillet (preferably cast iron) over medium-high heat and pour in a tbsp of oil. Cook the raw meatballs on each side until lightly brown before putting in the oven. Reduce baking time until cooked through. 

NOTES:

*Cooking time depends on the size of your meatballs and if you pre-brown them. You may have to sacrifice one to see if they're fully cooked through.