|Sweet Chicken and Parsnip Balls|
Sweet Chicken and Parsnip Balls
1 lb boneless chicken breasts
1 lb potatoes (abt 4 small), peeled and quartered
3 large parsnips, peeled and cut in lg pieces
1 medium onion, peeled and chopped
2 carrots, peeled and grated
4 - 6 Tbsp coconut oil
2 tsp salt
Poach chicken breasts by simmering in a large pot of salted water over low heat for about 10 minutes (longer if frozen). Drain and set aside.
Boil potatoes and parsnips in salted water until soft, about 20 minutes. Drain and set aside.
Soften onions, carrots, and a pinch of salt in 3 Tbsp coconut oil in a small saucepan over medium heat, about 10 minutes.
In a large food processor, finely chop the chicken, onions and carrots. Scrape mixture into a large mixing bowl. Then process the potatoes and parsnips with 1 Tbsp coconut oil. Add this mixture to the mixing bowl. Add 1 tsp of salt and stir thoroughly until well blended.
Roll or scoop the chicken mixture into 1" balls (makes 50 - 60 balls). You can cook these two ways -- either by frying in batches in coconut oil on the stove, or baking in the oven. If you choose to bake, add a good tablespoon of coconut oil onto each of three baking sheets, and cook the balls at 425 degrees for about 10 minutes. Using tongs, turn the balls at least once.
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