Italian Baked Gluten-Free Chicken Meatballs
This healthy gluten-free version of baked chicken meatballs uses oats instead of breadcrumbs. It's a great easy spin on a classic Italian meatball recipe.
Servings 12 balls
Ingredients
- 1 1/4 pound ground dark meat chicken or turkey
- 1 extra large egg, beaten
- 2 tablespoons tomato paste
- 2 tablespoons extra virgin olive oil
- ¼ cup finely chopped parsley
- 2 garlic cloves, minced
- 1 large shallot, minced
- 1 teaspoon sea salt
- ½ teaspoon smoked paprika
- ½ teaspoon red chili flakes
- 1/3 cup grated aged parmesan cheese
- ½ cup gluten-free oats
- 2 cups tomato sauce (preferably homemade)
Instructions
- Preheat the oven to 400 degrees F.
- In a large bowl, combine the ground chicken or turkey, egg, tomato paste, olive oil, parsley, garlic, shallot, salt, paprika, chili flakes, and Parmesan.
- In a small food processor, pulse the oats until coarsely ground. Add to the bowl. With clean hands, mix the chicken with the other ingredients until loosely combined. You don’t want to overly break up the meat. Form the chicken into 2-inch balls (an ice cream scoop works well for portioning) and roll in your hands until round and smooth. Arrange the balls on a parchment-lined baking sheet and bake in the oven until cooked through and beginning to brown on the bottom, about 20-25 minutes.
- Toss the meatballs with your favorite tomato sauce and serve immediately.
Nutrition
Serving: 4g