Gluten-Free Chicken Meatballs
For the first part of this Labor Day weekend, we headed up to New York City for a friend's wedding and my parents came down from Erie to babysit the kids. Of course, whenever my mom and dad come in to visit, I stock up on as much gluten free food as I can so that my dad (who has celiac) won't go hungry. One of my go-tos for him is quinoa pasta - no wheat and really easy.
But what's spaghetti without meatballs? This time I wanted to try something a little different so I decided to make chicken meatballs with a couple packs of the Washington's Green Grocer chicken breast. I've never ground my own chicken, but with my food processor, it literally took 10 seconds. I felt like a butcher and patted myself on the back for trying something new in the kitchen. The meatballs were good plain or atop pasta. Next time I'm going to try stuffing them with mozzarella cheese...
Gluten Free Chicken Meatballs
4 chicken breasts
2 tablespoons olive oil
1 onion, chopped
1/2 cup grated pecorino romano cheese or parmesan
4 cloves garlic, minced
handful of fresh herbs, chopped (I used parsley, basil, and thyme)
kosher salt, to taste...but don't be stingy.
First, grind your meat. This is very easy, just make sure to chop it up a bit before tossing into your food processor. I cut each breast into like four pieces. Pulse until ground. Then, in a large bowl, whisk together eggs, salt, and olive oil. Mix in the ground chicken, herbs, cheese,, and chopped onion.
Form the meatballs and time to cook! I put mine in a glass baking dish and they didn't stick.
Top the meatballs with a dollop of sauce. Pop in the oven on 350 for 30 minutes or so, depending on your oven. Serve atop your favorite pasta or eat plain.