Chicken Meatballs
Boost your protein intake with these flavorful Chicken Meatballs. Versatile and gluten-free, they are the perfect complement to pasta, risotto, or salads. Quick to prepare and ideal for meal prep, they are a must-have in any weekly rotation.
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Servings: 12
Equipment
- oven
Ingredients
- 1 pound ground chicken
- 1 egg
- ½ cup gluten free bread crumbs
- ½ cup parmigiano grated
- ¼ cup finely chopped herbs of choice I used mint and sage
- 2 tbsp miso chili oil
- 1 tsp each garlic & onion powder
- 2 cups kale finely chopped
- ½ tsp salt
- cracked pepper
- 1 tbsp tomato paste + 3 tbsp olive oil
Instructions
- Pre-heat the oven to 400F.
- Lightly whisk the egg in a large bowl. Add all the ingredients except for the olive oil and the second tablespoon of tomato paste and mix together. It’s best to use your hands to mix everything together so you can then form the mixture into 8 to 12 balls. Don’t compress the mixture too much or the formed balls will not cook well. Place the balls on a rimmed cookie sheet or casserole dish. Whisk together the olive oil and the tomato paste and brush the balls.
- Bake the meatballs for 25 to 30 minutes until cooked through. If you have a thermometer the internal temperature should be at least 160 degF when you remove them. Serve immediately.
Notes
These meatballs could be made with ANY type of ground meat.
Nutrition
Serving: 1serving | Calories: 126kcal | Carbohydrates: 7g | Protein: 10g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 49mg | Sodium: 207mg | Potassium: 274mg | Fiber: 2g | Sugar: 0.4g | Vitamin A: 610IU | Vitamin C: 6mg | Calcium: 157mg | Iron: 7mg
*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.