Gluten-Free Chicken Meatballs (Baked)
Chicken meatballs without breadcrumbs! Gluten-free chicken meatballs are made with oats for a healthy option with 28 grams of protein.
Ingredients
- 1 lb lean ground chicken, or turkey
- 1 large egg
- 1/3 cup gluten-free quick oats
- 1/2 cup grated parmesan
- 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
Instructions
- Position your oven rack to the middle and pre-heat 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. Mix until combined and smooth, using a gloved hand or wooden spoon.
- Use a 2-tbsp cookie scoop to form gluten-free chicken meatballs. Transfer to the parchment-lined baking pan, with at least 2 cm between each meatball. Repeat until all meat has been used. If you're using a cookie scoop, you don't need to roll your meatballs! If you don't have a scoop, grab meat with a gloved hand and gently press into shape.
- Bake for 14-18 minutes or until the bottom of your meatballs are golden brown. You'll know they're done when a thermometer inserted into the center reads 165 F. There should be no pink remaining in the center of your meatballs. Be careful not to over-cook!
Serving: 5meatballs, Calories: 289kcal, Carbohydrates: 8g, Protein: 28g, Fat: 17g, Saturated Fat: 5g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 6g, Trans Fat: 0.1g, Cholesterol: 136mg, Sodium: 927mg, Potassium: 359mg, Fiber: 1g, Sugar: 1g, Vitamin A: 312IU, Vitamin C: 1mg, Calcium: 148mg, Iron: 2mg