Make Ahead

Baked Chicken Meatballs

October  1, 2010
Author Notes

Serve these meatballs over (gluten free) homemade Zucchini Noodles and my Tomato Sauce recipe from The Gluten-Free Almond Flour Cookbook, though you can serve them over anything you like! http://www.elanaspantry.com/spunky-coconuts-chicken-meatballs/ —elanaspantry

  • Serves 4
Ingredients
  • 1 cup zucchini, chopped (about 1 zucchini)
  • 1 cup carrots, chopped (about 2 carrots)
  • 1/2 cup parsley, coarsely chopped
  • 3 medium cloves garlic
  • 1/4 cup blanched almond flour
  • 1 egg
  • 1 pound boneless skinless chicken breasts
  • 1 teaspoon celtic sea salt
  • 1/2 teaspoon ground pepper
  • 1/4 teaspoon chili powder
In This Recipe
Directions
  1. Preheat oven to 350°
  2. In a food processor, pulse together the zucchini, carrots, parsley and garlic
  3. Add almond flour, egg, and chicken
  4. Then add salt, pepper and chili powder and process until thoroughly combined
  5. Drop tablespoon sized balls of the chicken mixture onto a parchment lined baking sheet
  6. Bake meatballs for 20 to 25 minutes
  7. Serve

See Reviews

See what other Food52ers are saying.

Review