• 400 gr. ground free range organic  chicken
• 200 gr. carrots
• 1 large leek
• 2 eggs
• 80 gr. almond meal
• 1 Handfuld pumkin seeds
• 1 Tbsp chilipowder
• S&P to taste
• organic Butter

Preparation

Grate the carrots and chop the leek nicely. Toss in all of the ingredients, except butter, in a batter and mix well. You should get a firm mass to make meatballs – add some more almond meal if the mass is too loose, since the carrots provides water/juices.

Melt butter in a skillet over low to medium heat, use a spoon to form the meatballs and put onto skillet.