Moist Marry-Me Gluten-Free Chicken Meatballs

Banish the fear that chicken meatballs will be dry and bland, because this easy gluten-free recipe solves it all! Juicy, moist ground chicken meatballs uses dash of olive oil in the mixture as moisture insurance. Plus, they are made without breadcrumbs, using gluten-free quick oats instead for a binder. While they bake, whip up the 5-minute creamy sun dried tomato sauce that legitimately earns oohs, ahhs, and possibly a marriage proposal!

Prep Time 15

Cook Time 20

Total Time 35

Servings

Author Melissa Erdelac

Ingredients

Meatballs

1 large egg
½ cup freshly grated parmesan cheese
2 tablespoons minced fresh basil
2 tablespoons ( ) olive oil
3 garlic cloves minced
1 teaspoon gluten free Worcestershire sauce
1 teaspoon salt
1 teaspoon onion powder
¼ teaspoon ground pepper
2 pounds ground chicken (92-94% lean)
¾ cup gluten-free quick-cooking oats

Sauce

1 tablespoon butter
2 garlic cloves minced
½ cup white wine or additional chicken broth
1 cup chicken broth
½ cup heavy cream
⅓ cup fresh parmesan finely grated
⅓ cup sun dried tomatoes (packed in oil) chopped
¼ teaspoon salt
⅛ teaspoon ground pepper
1 tablespoon cornstarch
¼ cup fresh basil chopped

Instructions

Meatballs

Preheat the oven to 400℉. Line two baking sheets with parchment paper or spray with nonstick cooking spray. Set aside.
In a large bowl, whisk together the egg, parmesan, basil, olive oil, garlic, Worcestershire, salt, onion powder, pepper. Add the ground chicken and quick oats. I use my hands to combine everything together and to make sure it's well mixed.
1 large egg, ½ cup freshly grated parmesan cheese, 2 tablespoons minced fresh basil, 2 tablespoons olive oil, 3 garlic cloves, 1 teaspoon gluten free Worcestershire sauce, 1 teaspoon salt, 1 teaspoon onion powder, ¼ teaspoon ground pepper, 2 pounds ground chicken, ¾ cup gluten-free quick-cooking oats
Scoop the chicken mixture, about 2 tablespoons, and roll into a ball. You should have about 25 large meatballs.
Bake for 18-20 minutes, rotating the pans halfway through. Insert an instant read thermometer to check for doneness. It should read 165°F. While the meatballs are baking, prepare the sauce.

Sauce

Since the sauce comes together very fast, it's best to have the ingredients prepped and ready to go ahead of time. Heat a large deep skillet over medium heat. Add the butter and garlic and sauté for 30 seconds. Slowly pour in the wine and let it simmer for 2 minutes to reduce slightly.
1 tablespoon butter, 2 garlic cloves, ½ cup white wine
Lower the heat and pour in chicken broth, heavy cream, parmesan, sun dried tomatoes, salt, and pepper. Stir to combine and reduce heat to a simmer.
1 cup chicken broth, ½ cup heavy cream, ⅓ cup fresh parmesan , ⅓ cup sun dried tomatoes (packed in oil), ¼ teaspoon salt, ⅛ teaspoon ground pepper
To slightly thicken the sauce ladle about ¼ cup sauce into one of the used liquid measuring cups. Add the cornstarch to the hot liquid and whisk to combine. Pour the cornstarch slurry back into pan. Stir while simmering for one more minute to thicken slightly. Stir in the fresh basil.
1 tablespoon cornstarch, ¼ cup fresh basil
Once the meatballs come out of the oven add them to the sauce. If they were done before the sauce finished, add them to the sauce to rewarm slightly. Serve immediately.

Notes

Sauce recipe adapted from Creamy Sun Dried Tomato Chicken Skillet

Meatballs recipe adpated from Sally's Baking

Nutrition