Who’s been drooling over Tawnya’s latest creation in the Facebook group. Gorgeous, isn’t it? Again, she was gracious enough to share one of her recipes and we’re so excited! Check out her Wild Boar Petite Loaf with Spicy Blackberry-Bacon Chutney recipe here.
Cooking is a wonderful outlet for some people and Tawnya has certainly found her stride since her passion is creating beautiful, healthy Whole30 gourmet meals. She found her creative spark in the process of recovery and learned to cook through her emotions. She finds joy in combining nature and color into her meals and is inspired by ancestral health and wellness. One day, she hopes to become a certified Whole30 coach so that she can help people heal through the miracle of healthy food.
Makes 12 large meatballs. I always make a large portion at dinnertime so that my husband and I can have leftovers the next day for lunch. I provide for three meatballs for each of us for dinner and for lunch.
Preheat oven to 400 degrees Fahrenheit.
2 lbs. ground chicken
4 slices of bacon, chopped into tiny pieces
1/2 -3/4 of a Granny Smith apple (depending on size), chopped into small pieces. You can save the remainder of the apple to accompany tomorrow’s leftovers!
1 Tbsp red pepper flakes
1/2 cup almond flour
1/2 tbsp sea salt
In a bowl, add the egg and whisk. Then add the rest of your ingredients, mixing thoroughly with your hands. Bake in oven for 25 minutes at 400F, then broil for 3 minutes.
For serving, I topped mine with extra salt and some pepper to taste and garnished with black sesame seeds (not shown) and chopped green onions.