Fried chicken meatballs, Okra, summer Squash Casserole, and Breakfast!

I am terrible about remembering to take pictures of the food I cook but managed to remember to snap some of our Sunday dinner.  I made fried chicken meatballs, oven roasted okra, and summer squash casserole. 

This was the first time for me to make Well Fed's fried chicken meatballs by Melissa Joulwan and they were like little bite size fried chickens!  I made a double batch but next time I will triple to have leftovers for lunches.

Fried Chicken Meatballs

Meatballs:

1 1/2 pounds ground chicken

1 teaspoon salt

1/2 teaspoon black pepper

2 tablespoons olive oil

Coating:

3 tablespoons tapioca starch

1/2 teaspoon salt

1/2 teaspoon black pepper

1/4 teaspoon sage

1/4 teaspoon onion powder

1/4 teaspoon garlic powder

Pinch of dried marjoram

Pinch of ground cayenne 

Pinch ground cloves

Preheat oven to 425 degrees and line a baking sheet with parchment paper or aluminum foil.

Place all meatball ingredients in a bowl and mix.  Then place all of the coating mixture in a shallow pan or bowl.

Roll the meat into balls and then roll into coating mixture.  Set the meat balls aside until all are rolled and coated.  

Next, fry the meatballs in a tablespoon ( I used a little more than that) of olive oil on high heat.  They will cook for about 2-3 minutes on each side.  Don't overcrowd the pan, you will need to cook them in batches.  Place on baking sheet then bake for about 10 minutes.

 

I love breaded okra and have a paleo recipe for it but it takes up so much time rolling all of those pieces in batter.  This recipe is a quicker way to use okra.  The kids like it as long as we have ketchup to dip it in.😋 

Oven Roasted Okra

Okra

Olive oil

Salt and pepper

Preheat oven to 375 degrees

Dice okra and throw away ends.

Toss okra with olive oil to coat and season with salt and pepper.

Cook for about 35-40 minutes.

 

This next recipe is a favorite of my son, Wyatt.  It is also great to have with eggs for breakfast.  I got this recipe from

Jennifer Robins book called Down South Paleo. I doubled this recipe.

Summer Squash Casserole

1-2 tablespoons of avocado oil or your preferred cooking oil

3 tablespoons coconut sugar

3 medium yellow squash coarsely chopped

2 eggs

1 teaspoon salt

1/4 teaspoon black pepper

1 cup pecan pieces

Preheat oven to 350.  Grease a casserole dish.  Boil the squash in some water for about 10-15 minutes.

Drain the squash and mash with a potato masher. Add the eggs, sugar, salt and pepper and mix.  Pour in to a casserole dish and top with pecans.  Place and oven and bake for 30 minutes.  If you double the recipe you will need to allot it to cook for about 40 minutes.  

Enjoy!