I found a deal on Purdue ground chicken the other day and picked up a package. I don’t usually buy ground chicken – because I think it tends to be bland, but I threw together some mini meatballs and they were SO good. The whole family gobbled them up!
- 1.3 lb ground chicken (standard package)
- 1/2 cup of Aldi Live G Free Rosemary & Olive Oil Crackers ground into bread crumb consistency (can sub regular or gluten free Italian seasoned bread crumbs)
- 1 egg
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/2 tsp salt
- 2 tbsp olive oil
Mix all ingredients together and scoop into mini meatball size. The consistency of this will be soft. Wet your hands if it feels too sticky to help form the meatballs.
I use my mini cookie scoop so they’re all even. Place on parchment lined cookie sheet. Bake at 450 degrees (or 425 degrees for a convection oven) for about 15 minutes.
High heat helps the meatballs brown quickly and gives more flavor.
I always use a digital meat thermometer to check for doneness. It’s one of my favorite kitchen tools. The ground chicken should have an internal temp of 165 degrees to be considered done. (I even use my digital thermometer to check for the doneness of gluten free baked goods.)
Serve with gluten free buttered noodles/rice and broccoli.
Super fast, nutritious and yummy!
This served my family of four with leftovers.