Chicken Parmesan Meatballs (Gluten-Free, Egg-Free)

If you're craving the savory flavors of Chicken Parmesan, but don't have the time or energy to fry chicken cutlets on a weeknight- we've got you! Satisfy your craving in half the time with our recipe for gluten-free and eggless Chicken Parmesan Meatballs- these savory flavor bombs come together quickly and are great atop pasta, spaghetti squash, or even a bed of arugula salad. 

Pro tip: make double the amount of gluten-free sourdough breadcrumbs and save them in an airtight container for another meal later in the week!

 chicken parmesan meatballs in baking dish

 

How To Make These Chicken Parmesan Meatballs

These chicken meatballs have a sear-and-bake cooking process. First, you'll sear them on the stovetop in ghee to lock in flavor and the meatball shape. Ghee is good to use in this scenario because of its high smoke point and you only want to brown the exterior. 

Next, throw the meatballs in the oven for 15 minutes at 425 degrees, just until the meatballs are cooked all the way through. This quick bake makes it a perfect weeknight dish. The marinara will help keep the meatballs moist throughout this hot bake.

The last step is a quick broil with breadcrumbs and Parmesan sprinkled on top. Mozzarella is a great option too if you want a cheese pull with this recipe. 

 

This Recipe is Gluten-Free and Eggless 

These chicken parmesan meatballs are completely gluten-free. Ground chicken is stickier and more cohesive than ground beef or pork which is why this recipe works without eggs. In fact, with ground chicken you want breadcrumbs to make it less sticky and easier to form. 

To make these meatballs extra delicious, we want our breadcrumbs to act both as a structural binder and a flavor enhancer. Bread SRSLY's gluten-free sourdough adds a tangy depth of flavor unlike other gluten-free breadcrumbs. All you'll need to do is toast the bread in the oven then pulse it in a food processor to make breadcrumbs. 

 

Gluten-Free, Egg-Free
Makes 6 servings
Recipe created by Fiona Riddle // @feelgoodwithfi

 

NUTRITION INFORMATION

Calories: 389 kcal
Fat: 25.3 g
Carbohydrates: 6.8 g
Fiber: 0.5 g
Protein: 34.7 g

 

INGREDIENTS

  • 5 slices (sliced 1/2" thick) Bread SRSLY Gluten-Free Classic Sourdoug
  • 2 lbs ground chicken
  • 1/2 tbsp sea salt
  • 2 tbsp ghee (we like Ancient Organics)
  • At least 2 cups Marinara sauce- use more if you like it saucy! (we like Fody Foods)
  • 1 cup fresh grated parmesan cheese (or your favorite non-dairy alternative)
  • Small handful fresh herbs for garnish, roughly chopped (basil, parsley, rosemary, thyme, or oregano would work well here)

 

DIRECTIONS

  1. To make the breadcrumbs, preheat oven to 425° and place the slices of bread on a baking sheet. Bake until fully toasted and dried through- time varies depending on your oven- check on the slices every few minutes.

  2. Add the toasted bread slices to a food processor and blend until crumbed. You should end up with a little over 1/2 a cup of breadcrumbs.

  3. Add the chicken, bread crumbs and salt to a large bowl and mix well. Wet your hands, then roll the mixture into 2 inch balls.

  4. Add the ghee to a large pan over medium heat and, once hot, add the meatballs. Sear on all sides until brown.

  5. Transfer to an oven safe dish, cover with the marinara and bake in the preheated oven for about 15 minutes or until cooked through- test with a meat thermometer, the internal temp should be 165°.

  6. Top with the remaining bread crumbs and parmesan and return to the oven for a few minutes until the cheese is melted and sauce is bubbling.

  7. Serve topped with fresh herbs and enjoy with pasta, spaghetti squash, or anything your heart desires!

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