Description
These quick Italian chicken meatballs are gluten free, cheesy, and freezer friendly. Made with simple ingredients and ready in under 30 minutes.
Ingredients
Units
Scale
- 2 lbs. Ground chicken
- 2 tablespoons Olive Oil, divided in half
- 1/3 cup Gluten-free breadcrumbs
- 6 Garlic cloves, minced
- 2 tablespoons Italian Seasoning
- 1 teaspoon Onion powder
- 1/2 teaspoon each sea salt and pepper
- 1 Egg
- 1/3 cup Cottage cheese (optional)
- 4 plus cups Marinara sauce (store-bought)
- 1 container (about 14 oz.) Mini mozzarella balls
- small bunch of fresh parsley and basil, roughly chopped
Instructions
- Combine the meatball ingredients in a mixing bowl – ground chicken, 1 tablespoon olive oil, breadcrumbs, garlic, Italian seasoning, onion powder, salt, pepper, egg and cottage cheese (if using). Using a fork or your hands, combine until everything is fully incorporated.
- With the help from a cookie scoop (either a mini or large*), form the mixture into meatballs. Press the mixture together using both hands to make a ball – place them on a cooking sheet. Repeat until all the meatball mixture is used.
- Heat up a heavy duty (cast iron or enamel) skillet over medium heat. Add in 1 tablespoon of olive oil. to the pan and swirl around. When the pan is hot, add the meatballs to the pan (leaving some room between each meatball so they aren’t touching). Let them cook for 4 minutes or until the underside is browned. Using a metal spatula, flip them over and turn the heat down. Place a lid on the skillet for 2-4 minutes or until the meatballs are almost fully cooked.
- Remove the lid and turn the heat to low. Pour in the marinara sauce and mozzarella balls. Bring to a simmer. Garnish with the fresh parsley and basil.
Notes
Use a cookie scoop to help measure your meatballs. I like using a scoop as a guide so all the meatballs are around the same size.
- Prep Time: 10
- Cook Time: 20
- Category: Dinner
- Method: Sautéing
- Cuisine: Italian