1. In a large bowl, place the ground chicken and eggs.
2. In a food processor or mini chopper, finely chop the full 8 oz. of mushrooms.
3. Add the mushrooms, almond flour, and spices to the chicken mixture. Mix with wet hands or a wet spoon.

How to Cook in a skillet:

1. Heat 2 tablespoons of oil in a large skillet over medium heat. 

2.  

   Using a small cookie scoop, form meatballs.  You could also use your wet hands to roll meatballs, but I highly recommend the cookie scoop - the meat mixture is very sticky, since there is so little fat in it.

3. Place the lid on the skillet. This will help the meatballs steam as they cook, which seems to help them keep their round shape better than when they are cooked in an open pan. Cook and turn  frequently ( about every 2-3 minutes) until browned on all sides and no longer pink in the center. Turn them carefully - they are pretty sticky and fragile until they start to cook and turn more solid. You can remove the lid near the end of cooking time to allow the meatballs to get a little more crispy.

How to Bake in the Oven:

1. Preheat oven to 400℉. Line a baking tray with parchment paper and brush with a little oil.

2.  

   Shape as described above, and as shown in the step by step photos.

3. Bake for about 20 minutes or more, depending on how large the meatballs are. An internal temperature of 160℉ is the best way to tell if they are done.