Gluten-Free Baked Chicken Meatballs
Ingredients
- 1 lb lean ground chicken, or turkey
- 1 large egg
- 1/3 cup gluten-free quick oats
- 1/2 cup grated parmesan (if you can grate this fresh it’s SO yummy)
- 1 Tbsp tomato paste, optional
- 1 tsp salt
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried parsley
- freshly cracked black pepper, to taste
- 2 tsp olive oil
Preparation
Position your oven rack to the middle and preheat to 400 F.
Line a baking tray with parchment paper and set aside.
In a large mixing bowl, add all ingredients for gluten-free meatballs and mix until combined and smooth, using a gloved hand or wooden spoon.
Use a 2-tablespoon cookie scoop to form gluten-free chicken meatballs and transfer to the parchment-lined baking pan, with at least 2 cm between each. Repeat until all meat has been used. If using a cookie scoop, no need to roll; otherwise, gently press into shape with a gloved hand.
Bake for 14-18 minutes or until the bottom is golden brown. Check doneness with a thermometer reading 165 F in the center, with no pink remaining.
Tips
These meatballs provide 28 grams of protein per serving and are loaded with flavor.
