Description
These gluten-free chicken meatballs turn into 4 easy dinners with buffalo, Greek, sesame, and chimichurri sauces. Perfect for meal prep and weeknight dinners.
Ingredients
Units
Scale
- 1 lb. ground chicken
- 1 teaspoon each garlic powder, onion powder and dried oregano
- 1/2 teaspoon salt
- a pinch or a couple turns on a pepper mill of black pepper
- 1/4 cup cottage cheese
- 1 egg
- 1 tablespoon olive oil
- 1/4 cup gluten-free breadcrumbs
Instructions
- Preheat your oven to 450F. Drizzle about 1-2 teaspoon olive oil on a baking sheet tray and set aside.
- In a medium mixing bowl, mix all the meatball ingredients together. I like to use a fork but you can use your hands if you like. Combine until everything is fully incorporated.
- Using a small cookie scoop – about 1 tablespoon – scoop the meatball mixture onto the prepared baking sheet tray. Once all the mixture is made into meatballs – lightly roll and press the meatballs between both of your hands to smooth them out and compact them slightly. Repeat until all meatballs are formed.
- Place in your oven and back for 8 minutes – I put on the top rack of my oven so they get browned on the tops. Or finish with 1 minute on broil. Remove from the oven and let sit or serve right away with whichever sauce you like.
Notes
These meatballs cook great in a air fryer – less than 8 minutes since they are mini.
- Prep Time: 8
- Cook Time: 8
- Category: Dinner
- Method: Baking
- Cuisine: Italian