Ingredients
Scale
- 1 lb ground chicken breast
- 1/2 cup almond flour
- 1 large egg
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon onion powder
- Salt and black pepper to taste
- 1/2 cup basil pesto (for the green color)
- 1/4 cup grated Parmesan cheese
- Cherry tomatoes (red ornaments)
- Yellow bell pepper (cut into a star shape)
- Fresh rosemary sprigs (for garnish)
Instructions
- Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper. In a large mixing bowl, combine the ground chicken, almond flour, egg, minced garlic, dried oregano, onion powder, salt, and pepper. Use your hands or a spatula to mix until just combined, being careful not to overwork the meat. If the mixture feels too sticky, lightly wet your hands with water before shaping.
- Scoop about two tablespoons of the mixture at a time and roll them into uniform balls. Place the meatballs on the prepared baking sheet, leaving an inch of space between each. Bake for 18 to 20 minutes, or until the internal temperature reaches 165°F. Remove them from the oven and let them rest for 5 minutes. While they rest, gently toss the meatballs in a bowl with the basil pesto until they are fully coated in a vibrant green color.
- On a large serving platter, begin building your tree. Place a row of meatballs at the bottom to form a wide base. Stack a slightly smaller row on top, continuing this process upward until you reach a single meatball at the peak. Secure the layers with toothpicks if necessary. Place your yellow pepper star at the top and tuck halved cherry tomatoes between the meatballs to act as ornaments. Finish by scattering rosemary sprigs around the base for a forest-like appearance.
- Cook Time: 40 minutes