- 8. 2020
CHICKEN MEATBALLS
Gluten and Lactose-Free
About 12 to 24 meatballs depending on the size you make them. I try for 24.
Since my husband loves, loves, loves, meatballs I decided that I should begin to explore other types of meatballs. I already make Chinese meal balls, which he loves, now I have added chicken meat balls, which are also loved by Peter! These are very good, and so far, we have served them as sliders as well as with rice.
Optionally adding sautéed vegetables such as bell peppers, poblano peppers and onions while taking the flavor to another level does make it longer to make these meatballs. Without these vegetables, the meatballs are still yummy.
Next, I shall make Swedish meat balls. I think I shall try to make them in a Sri Lankan style after that.
Let’s gather and prep what you need:
Meatballs:
Egg – 1 large
Chicken – 1 lb ground, I use the leanest I can find
*Breadcrumbs – 1 c (use ¼ c more if you add the vegetables)
Olive oil – 1 T
Oregano – 1 t, dried
Garlic granules – 1 t
Onion powder – 1 t
Kosher salt – 2 t
Red pepper flakes – ¼ t
Aleppo pepper – ¾ t (optional)
Tomato paste – 1 T
Flat leaf parsley – finely chopped, ¼ c
Red bell pepper – minced, 1 T (optional)
Poblano pepper – minced, 1 T (optional)
Onion – minced, 2 T (optional)
*Parmesan – finely grated, ¼ c, if you need, use vegan
Glaze:
Olive oil – 2 T
Tomato paste – 2 T
Sauce:
Tomato sauce – 1 ½ c
Tomato paste – 2 T
Broth or water – ½ c
Serve with:
Rice, pasta, vegetables, as sliders, subs/hoagies or as an appetizer
Let's get cooking:
Beat the egg in a bowl large enough to hold everything. Add and mix everything except the meat, when everything is well mixed add the meat and mix everything together. Set aside for 30 minutes or just a few minutes. The final mixture should be damp not wet.
Shape this mixture into 1 to 1 ½" balls and place in a tray in the freezer for 10 minutes. Whisk well the tomato paste and olive oil and toss or brush the mixture on the meat balls to coat them well and return to the freezer for further 10 minutes.
At this point, there are three ways I would go about cooking these meatballs. Fry them in a skillet, bake them in a 375F oven for about 15 – 20 minutes. Fry them in an air fryer in one layer at 375F for 8 minutes shake the basket and fry for another 5 minutes.
Serve with rice, pasta, on sliders, as a hero/hoagie, as an appetizer. Spoon some sauce over the chicken meatballs. Add a salad or your favorite vegetable.
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*Homemade breadcrumbs - I use gluten-free white bread for making breadcrumbs. Cut off the crusts and heels and process them medium fine and store separately to use in things like meatballs and meatloaves. Cut the middles into 1-inch cubes. The middles, dry well and process to make breadcrumbs to use as breading.
*Frozen Spinach - I purchase spinach washed and cleaned in bags and put them in the freezer. When the spinach is frozen, I break up the frozen spinach as small as I can and place back in the freezer to use as I need. When I use spinach, frozen in this manner, I find I don’t have to squeeze any water out as needed when I purchase already frozen spinach.
*Homemade vegan Parmesan - the recipe I use is adapted from the minimalist baker, makes about 1 c. Cashews - ¾ raw, Nutritional yeast - ¼ c, Kosher salt - ¾ t, Garlic granules - ½ t. Add all the ingredients into a food processor, a blender, a Nutra bullet, magic bullet or even a mortar and pestle. Pulse or grind until a fine or coarse meal is formed. Is it the same as parmesan? No, but it can be used as and have its own unique taste.
You can of course use store bought breadcrumbs, frozen spinach or vegan parmesan.
Enjoy!