Italian Baked Gluten Free Chicken Meatballs
The ultimate comfort food awaits with these Italian Baked Gluten Free Chicken Meatballs. Juicy, flavorful, and easy to prepare, they're perfect for a weeknight dinner or a gathering with friends. Enjoy the delicious blend of chicken, herbs, and spices, topped with your favorite tomato sauce. Make them tonight!
Equipment
- Baking Sheet
- Food Processor
- Oven
- Mixing Bowl
- Grater
- Chef's Knife
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 cloves garlic minced
- 1 large shallot minced
- 1 teaspoon sea salt
- ½ teaspoon smoked paprika
- ½ teaspoon red chili flakes
- ⅓ 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, sea salt, smoked paprika, red chili flakes, and Parmesan cheese. Mix well until everything is evenly incorporated, but be careful not to overmix. This will help keep the meatballs tender.
- In a small food processor, pulse the gluten-free oats until they are coarsely ground. This gives the meatballs the right texture without making them too dense.
- Add the ground oats to the meat mixture in the bowl. Using clean hands, gently mix everything together until just combined. You want to ensure the meat and other ingredients are evenly distributed without overly breaking the meat's texture.
- Next, form the mixture into 2-inch balls. An ice cream scoop works great for this—just scoop, roll in your hands, and place on a parchment-lined baking sheet. Aim for a smooth surface.
- Arrange the meatballs on the baking sheet with some space between them. This makes sure they cook evenly and don’t stick together.
- Bake in the preheated oven for about 20 to 25 minutes, or until they are cooked through and starting to brown on the bottom. You can check for doneness by cutting one open to ensure it's no longer pink inside.
- Once cooked, remove them from the oven. Toss the meatballs with your favorite tomato sauce while they’re still hot, then serve immediately. Enjoy the melty goodness!
Notes
- Tip 1: Store leftovers in an airtight container in the refrigerator for up to three days.
- Tip 2: Freeze uncooked meatballs on a baking sheet, then transfer to a freezer bag. Bake from frozen, adding a few extra minutes to the cooking time.
- Tip 3: Serve these meatballs with a side of gluten-free pasta, a fresh salad, or even as an appetizer with toothpicks.
- Tip 4: Feel free to adjust the heat level by adding more or fewer red chili flakes according to your taste.
- Tip 5: Mix in finely chopped carrots or zucchini for added nutrition and flavor.