Low-Carb Mediterranean Meatball Lunch Bowls

by KetoDietApp.com

Step 1In a bowl, mix all of the ingredients for the meatballs: ground chicken, grated Parmesan cheese, egg, minced garlic, lemon zest, herbs, salt and pepper.

Step 2Using your hands, create 25 small meatballs (about 26 g/ 0.9 oz each).

Step 3Heat a large skillet greased with ghee over a high heat. Once hot, reduce to medium-high and add the meatballs. Cook for about 2 minutes or until crisped up and turn on the other side using a fork. Cook for another 2 minutes or until cooked through. When done, set aside.

Step 4Peel and slice the cucumber, halve the tomatoes and slice the green pepper. Peel and slice the onion.

Step 5To assemble the bowls, fold the lettuce leaves inside a 5 Tupperware containers or a bowl. Add the vegetables. If you're making this for meal prep, you can store the vegetables, meatballs and dressing separately in 3 containers and assemble the bowls before serving.

Step 6To serve, add the meatballs (5 into each bowl) and drizzle with the Tomato & Basil Dressing, 3 tablespoons per serving. Drizzle the meatballs with the olive oil. Eat immediately or refrigerate for up to a day. The meatballs can be stored in the fridge for up to 4 days or freezer for up to 3 months.