We tried chicken meatballs a few years ago and really weren't impressed. It might have been one of the least edible meals we have ever had. As a glutton for punishment, I bought more ground chicken this week to see if I could mix it with something to make a healthier version of a ground beef recipe. Scouring the internet for a recipe, I came up blank. Chicken meatballs kept coming up and I knew it was time to try again.
As you might remember, we are eating dairy-free right now. Many of the recipes call for seasoned breadcrumbs (which often have dairy) and parmesan cheese. Ok, I guess I am on my own for this one. Looking over some of the recipes here is what I threw together that is dairy, soy and nut free. Wouldn't you know everyone ate it up and there is nothing left to post a picture of to go along with the recipe below.
Ingredients:
1 small yellow onion (or vidalia if you prefer a little more sweetness)
1 lb of ground chicken (any kind is fine)
1/2 tsp garlic powder
1/2 tsp kosher salt
pinch of ground black pepper
3 tbs all purpose flour
1 tbs olive or vegetable oil
Preheat the oven to 425°F. Coat a glass 9"x 12" pan with olive oil and set aside. Chop the onion into a fine chop. You can also grate or fine pulse to get a more smooth texture. Mix the garlic, salt, pepper and flour in a medium sized bowl. Add the onion and ground chicken and mix well. Roll the chicken mixture into about 1" sized meatballs (or larger if you prefer). Bake for about 18 minutes or until the center of the meatballs reaches at least 165°F. Serve with your favorite spaghetti and pasta sauce. This recipe should make about 18-20 small meatballs.
Tip: to get a little color, after 15 minutes at 425°F, turn the broiler on and watch closely for the last few minutes.