Recipe for Gluten Free Chicken Meatballs
My gluten free chicken meatballs don't contain breadcrumbs, or any starches for that matter! They are low carb, low calorie, moist, and so easy to make!
Ingredients
Scale
- 1 and 1/2 pounds ground chicken or turkey breast
- 8 oz. mushrooms, or about 3 cups
- 1 tsp . salt
- 1/2 tsp . pepper
- 1/2 teaspoon garlic powder
- 1/2 tsp . curry powder, or 1 teaspoon Italian seasoning, if desired
- 2 large eggs
- 2 tablespoons cooking oil of your choice ( I like avocado oil)
Instructions
- In a food processor or mini chopper, finely chop the full 8 oz. of mushrooms.
- In a large bowl, place the ground chicken. Then add all other remaining ingredients. Wet hands ( because ground chicken is very sticky) and mix well by hand.
- Heat 2 tablespoons of oil in a large frying pan over medium heat. Using a small cookie scoop, form meatballs. You could also use your wet hands to form the meatballs, but I highly recommend the cookie scoop - the mixture is very sticky, since there is so little fat in it.
- Cook and turn until browned on all sides, and no longer pink in the center. Turn them carefully - they are pretty sticky and fragile until they start to cook and turn more solid.
Notes
You can also double this recipe and bake them in bulk on a large cookie sheet, that has been coated with the 2 tablespoons oil. Bake at 375 - 400 degrees until browned and no longer pink in center.
You can store them in the freezer until needed for future meals.