Gluten Free Chicken Meatballs
If you're looking for a quick and easy weeknight dinner that's also packed with flavor and protein, these easy gluten free chicken meatballs are going to be your new go-to! They're also paleo, Whole30 compliant and freezable, making them perfect for meal prep or whipping up a special date night meal. These versatile meatballs can be enjoyed as an appetizer, snack or satisfying meal.
Servings: 4
Calories: 674kcal
Equipment
- 1 mixing bowl
- 1 baking sheet
- 1 frying pan
Ingredients
- 1 lb ground chicken
- 2 cloves garlic
- 2 tsp lemon zest
- 1 tbsp avocado oil
- 1/2 cup gluten free breadcrumbs (I used paleo powder)
- 2 tbsp fresh parsley
- 1 tbsp chives
- 1/2 tsp salt
Creamy Lemon Sauce
- 4 tbsp avocado oil
- 1/2 sweet onion
- 1 1/2 cups canned coconut cream
- 1/2 tsp salt
- 3 tbsp lemon juice
Instructions
- Gather your ingredients and preheat oven to 400ºF.
- Mince garlic and chop fresh parsley and chives. Finely chop the sweet onion.
- Combine ground chicken, garlic, lemon zest, oil, breadcrumbs, parsley, chives and salt in a bowl.
- Roll mixture into 1 inch balls and place on baking sheet lined with parchment paper.
- Bake for 35-40 minutes, or until done. Option to broil at the end for 1-2 minutes for extra crispiness.
- While meatballs are baking, prepare the lemon sauce by combining avocado oil, sweet onion, coconut cream, salt and lemon juice in a pan over low-medium heat.
- Once meatballs are done, place them into the sauce to soak up the flavor!
Notes
NOTES:
HOW TO ZEST A LEMON
I wanted to also provide guidance on how to zest a lemon because I know there can be some confusion!
Using a microplane: This is the easiest and most efficient method, especially for beginners. A microplane has tiny, sharp teeth that grate off only the zest, avoiding the bitter white pith. Wash and dry the lemon. Hold the lemon in one hand and the microplane in the other. Gently run the lemon back and forth across the microplane, applying light pressure and rotating the lemon as you go. Zest until you have the desired amount.
Using a box grater: This method is also effective, but requires slightly more care to avoid incorporating the pith. Wash and dry the lemon. Locate the fine side of the box grater (not the cheese shredding side). Hold the lemon firmly and grate it across the fine side, using long strokes and rotating the lemon as you go. Be mindful not to press too hard, as this can incorporate the bitter pith.
Using a vegetable peeler (in a pinch): While not ideal, a vegetable peeler can be used to zest a lemon if you don't have other tools available. However, this method requires more attention and may result in a thicker zest with some pith. Wash and dry the lemon. Use the sharp edge of the peeler to remove thin strips of the yellow peel, avoiding the white pith as much as possible. Once you have enough peel, finely chop it to create zest.
General Tips:
Regardless of the method, only zest the yellow part of the peel. The white pith underneath is bitter and will affect the flavor of your dish.
Wash your lemon before zesting to remove any surface dirt or wax.
If the zest seems too dry, you can rub it between your fingers to release the oils and make it more fragrant.
Use the zested lemon right away for the best flavor, or store it in the refrigerator for up to a day or in the freezer for up to 3 months.
Nutrition
Calories: 674kcal | Carbohydrates: 19g | Protein: 25g | Fat: 58g | Saturated Fat: 32g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 18g | Trans Fat: 0.1g | Cholesterol: 98mg | Sodium: 658mg | Potassium: 966mg | Fiber: 3g | Sugar: 3g | Vitamin A: 203IU | Vitamin C: 14mg | Calcium: 34mg | Iron: 3mg