I’ve been making a variation of these meatballs since I first started dabbling in gluten-free and dairy-free cooking in college and am surprised this is my first time sharing this recipe! These meatballs are sooo easy to make and are a great weeknight meal option and are also fabulous for meal prep, which is how I often used them.
This recipe is inspired by Giada Delaurentiis’s feta and sun-dried tomato turkey meatloaf which you should also definitely make! I like to use oil-packed sun-dried tomatoes because in addition to imparting incredible flavor, they add great moisture to the meatballs 🍅☀️
Two Meatball Tips:
1. The mixture will be sticky when combined. To make it easier to form a meatball, coat your hands with a little olive oil before each roll.
2. To help the meatballs keep their shape, put them in the fridge for about 20 minutes prior to cooking.
1 lb ground chicken
1/2 cup almond flour
1 egg beaten
1/2 cup diced onion
2 cloves minced garlic
1/2 cup chopped sun-dried tomatoes
1/2 tsp dried oregano
1/4 tsp crushed red pepper
1 tsp salt
1/4 – 1/2 cup chicken bone broth
A drizzle of olive oil for your pan
Green Goddess Vinaigrette – recipe coming SOON – turn on post notifications if you want to be alerted 🤩
In a medium-sized bowl gently mix together all of the above ingredients except for the bone broth and oil until well combined.
Roll into balls slightly smaller than a golf ball.
Add a drizzle of avocado (or olive) oil to a skillet heat over medium high.
Add your meatballs in a single layer and cook for 3 minutes, allowing the meatballs to get a nice sear.
Flip them and sear for another 3 minutes. Flip and sear for another 3 minutes so that three sides of the meatball are seared.
Turn the heat to medium-low and add enough bone broth to just cover the bottom of the skillet.
Cover and cook for 5 minutes, allowing the meatballs to absorb the bone broth. Add more broth as needed if the pan start to dry out.
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