MARRY ME CHICKEN MEATBALLS
MARRY ME CHICKEN MEATBALLS
There easy gluten-free, dairy-free, and egg-free chicken meatballs are tossed in an irresistibly creamy and flavorful sauce that will have your whole family coming back for seconds!
Ingredients
- 2 lbs ground chicken see note 1
- 7 cloves garlic grated or minced (divided)
- 1 cup sun-dried tomatoes in oil roughly chopped (divided)
- 1 1/2 tsp onion powder
- 1/2 tsp crushed red pepper flakes divided
- 1 cup fresh basil chopped (divided)
- 1 tsp dried oregano divided
- 1/2 cup almond flour
- 13.5 oz can coconut milk
- 1/2 cup chicken bone broth
- 1 tbsp nutritional yeast
- salt and pepper to season
- 1 tbsp arrowroot starch + 2-3 tbsp of water or bone broth
Instructions
- Preheat your oven to 400
- In a large bowl, combine the ground chicken, 1/3 cup sun-dried tomatoes, 1/2 of your chopped garlic, onion powder, 1/4 tsp crushed red pepper flakes, 1/2 tsp oregano, almond flour, 1/2 cup chopped basil, 1 tsp salt, and 1/4 tsp pepper and mix gently until combined
- Using damp hands ( like to coat my hands in avocado oil) roll the meatball mixture into 1 1/2 inch balls
- Add the meatballs to a parchment-lined baking sheet and bake in your preheated oven for 20 minutes then broil for 2-3 minutes until golden brown
- When the meatballs have almost finished baking, start making your sauce by heating a large nonstick skillet over medium heat
- Add the rest of your sun-dried tomatoes, garlic, oregano, and crushed red pepper flakes to the pan (the tomatoes should have enough oil but feel free to add a drizzle of oil here as needed) and cooked for 1-2 minutes until fragrant
- Add the coconut milk, bone broth, and nutritional yeast, stirring to combine, and bring to a slow simmer
- In a small glass, combine the arrowroot starch and a few tbsp of water or broth and whisk until no lumps remain
- Whisk the arrowroot slurry into the simmering sauce and allow the sauce to thicken and stir in the remaining fresh chopped basil
- When the meatballs have finished broiling, remove them from the oven and add them to the sauce, stirring gently to coat
- Simmer for a few minutes before removing from heat
- Serve over starch of choice and enjoy!
Notes
Note 1: I prefer to use chilled ground chicken straight from the fridge for this recipe instead of letting the meat come to room temperature like I usually would. I find this helps the meatballs stay roll into tight balls.
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