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These meatballs are a go-to easy dinner! You can make it in less than 30 minutes, meaning you can whip them up quickly! These healthy chicken meatballs can be tossed in your favorite sauce with pasta or pasta alternative – whatever you want! They are also an easy way to sneak in some more veggies with kids or picky adults. Nutritious, delicious, and quick to get on the dinner table. What’s better than that?

GLUTEN FREE CHICKEN MEATBALLS

AUTHOR: Sarah Subrize

Ingredients:

  • 1 pound ground chicken
  • 1 egg, slightly beaten
  • 3/4 cup nut mix
  • 1 tablespoon EVOO
  • 1/2 package of BSF Arugula
  • 2 garlic cloves, minced
  • 1 1/2 teaspoons dried oregano
  • 3/4 teaspoon salt
  • 1/2 teaspoon red pepper flakes
  • 1/4 teaspoon black pepper
  • handful basil leaves

Pasta:

Instructions:

  1. In a medium bowl, combine the chicken and slightly beaten egg. Set aside.
  2. In a food processor, pulse the arugula, nut crumbs, garlic, dried oregano and red pepper flakes until finely chopped.
  3. Carefully add the arugula mixture to the ground chicken and stir until combined. Season with salt and pepper.
  4. Form the ground chicken mixture into small meatballs, each the size of a golf ball.
  5. Heat the olive oil in a large heavy bottom or cast-iron skillet over medium high heat. Once the oil is hot, add half of the meatballs and sauté for 3-4 minutes, flip and cook for another few minutes until cooked through.
  6. Once the meatballs are browned, remove them from the oil and repeat the process with the remaining meatballs.
  7. Once all meatballs are browned, toss with pasta sauce and serve alongside favorite pasta or pasta alternative!
  8. To serve: Add torn basil leaves or basil microgreens.

 

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