Gluten Free Chicken Meatballs
Nutritional Info
- Servings Per Recipe: 7
- 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
View full nutritional breakdown of Gluten Free Chicken Meatballs calories by ingredient
Introduction
This recipe is the compromise between my husband's wariness of animal fat, my adherence to a Paleo diet (or at the least gluten-free) and our love of Italian comfort food.James (my husband) proclaimed that "I have never met a better meatball!" and ask "What kind of meat is this?". What he didn't know was that he was detecting a better balance of Omega 3 and Omega 6 fats thanks to the Walnuts.
Who needs french bread crumbs?!? This recipe is the compromise between my husband's wariness of animal fat, my adherence to a Paleo diet (or at the least gluten-free) and our love of Italian comfort food.
James (my husband) proclaimed that "I have never met a better meatball!" and ask "What kind of meat is this?". What he didn't know was that he was detecting a better balance of Omega 3 and Omega 6 fats thanks to the Walnuts.
Who needs french bread crumbs?!?
Number of Servings: 7
Ingredients
-
1/5 cup Raw Walnut Halves & Pieces
1/3 cup Pecan Halves
1/3 cup Bob's Red Mill Steel Cut Gluten Free Oatmeal
1 Tbsp Oregano
1 Tbsp Sea Salt
2 Tbsp Black Pepper
1 Tbsp Basil
1 1/2 Tsp Fennel Seed
1 Tbsp Garlic Powder
1 Medium white onion
1 Garlic Clove
10 Sun Dried Cherry Tomatoes
16oz of Ground Chicken
1 tsp Sweet Paprika (Pimentón)
1 1/2 Tbsp Extra Virgin Olive Oil
Directions
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.