Gluten Free Chicken Meatballs
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 7
Ingredients
1/5 cup Raw Walnut Halves & Pieces1/3 cup Pecan Halves1/3 cup Bob's Red Mill Steel Cut Gluten Free Oatmeal1 Tbsp Oregano1 Tbsp Sea Salt2 Tbsp Black Pepper1 Tbsp Basil1 1/2 Tsp Fennel Seed1 Tbsp Garlic Powder1 Medium white onion1 Garlic Clove10 Sun Dried Cherry Tomatoes 16oz of Ground Chicken1 tsp Sweet Paprika (Pimentón) 1 1/2 Tbsp Extra Virgin Olive Oil
Place:
1/5 cup Raw Walnut Halves & Pieces
1/3 cup Pecan Halves
1/3 cup Bob's Red Mill Steel Cut Gluten Free Oatmeal
In grinder or food processor and make fine like course flour.
Beat 2 eggs
Add the flour substitute you just made
Add these Spices & Dried Herbs:
1 Tbsp Oregano
1 Tbsp Basil
1 1/2 Tsp Fennel Seed
1 Tbsp Garlic Powder
1 Tbsp Sea Salt
2 Tbsp Black Pepper
Finely chop and add these to the mixture (raw, without sautéing):
1 Medium white onion
1 Garlic Clove
10 Sun Dried Cherry Tomatoes
Thoroughly incorporate 16oz of ground chicken with the mixture.
Preheat the oven to 400°
Make 14 generous 3" meatballs and space evenly on a parchment covered sheet.
Mix:
1 tsp Sweet Paprika (Pimentón)
1 1/2 Tbsp Extra Virgin Olive Oil
Brush over the top of each meatball
Bake 15 - 20 minutes.
**Serve with spaghetti squash and the sauce of your choice!
Enjoy!!
Serving Size: 7 servings (2 meatballs per serving)
Number of Servings: 7
Recipe submitted by SparkPeople user PRNCSSPTCHWRK.
1/5 cup Raw Walnut Halves & Pieces
1/3 cup Pecan Halves
1/3 cup Bob's Red Mill Steel Cut Gluten Free Oatmeal
In grinder or food processor and make fine like course flour.
Beat 2 eggs
Add the flour substitute you just made
Add these Spices & Dried Herbs:
1 Tbsp Oregano
1 Tbsp Basil
1 1/2 Tsp Fennel Seed
1 Tbsp Garlic Powder
1 Tbsp Sea Salt
2 Tbsp Black Pepper
Finely chop and add these to the mixture (raw, without sautéing):
1 Medium white onion
1 Garlic Clove
10 Sun Dried Cherry Tomatoes
Thoroughly incorporate 16oz of ground chicken with the mixture.
Preheat the oven to 400°
Make 14 generous 3" meatballs and space evenly on a parchment covered sheet.
Mix:
1 tsp Sweet Paprika (Pimentón)
1 1/2 Tbsp Extra Virgin Olive Oil
Brush over the top of each meatball
Bake 15 - 20 minutes.
**Serve with spaghetti squash and the sauce of your choice!
Enjoy!!
Serving Size: 7 servings (2 meatballs per serving)
Number of Servings: 7
Recipe submitted by SparkPeople user PRNCSSPTCHWRK.
Nutritional Info Amount Per Serving
- Calories: 313.1
- Total Fat: 21.3 g
- Cholesterol: 102.8 mg
- Sodium: 1,068.6 mg
- Total Carbs: 8.7 g
- Dietary Fiber: 3.6 g
- Protein: 17.8 g
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