Gluten Free Meatballs

This is the moment you have all been waiting for… my balls. 

If you’ve been here for more than 30 seconds you know I live and breathe for a good ball. When it comes to balls, I’m not even that picky. A bad ball is better than no ball. Balls. 

These gluten-free meatballs are a delight. They are my go-to for weekly food prep. When you prep things you think you ‘should’ eat, you order uber eats. When you make something you love it’s not going to rot in the fridge for two weeks. You will actually eat It. 

Novel concept. 

CONFESSION: I don’t really measure anything when I cook. I have this character flaw where I eyeball things… I inherited it from my mom who learned It from my grandmother. I wish I wasn’t like this, but I am so here we are. 

Here’s what you will need

• **3lbs of organic ground chicken 
• **3 eggs 
• Gluten-Free bread crumbs 
• One medium onion 
• Parsley 
• Basil 
• Oregano  
• Garlic 
• Pink Salt 
• Pepper 

**you need an egg for every pound of chicken you use. One pound = one egg 

Preheat your oven to 400 degrees.

I sauté the onion in oil on the stove browning them just a little. While they cooled I put the chicken, eggs, 4 cloves of minced garlic in a large bowl with basil, oregano, parsley, salt, and pepper. Don’t be afraid to be generous with your seasonings…That’s the magic. 

(ps onion goggles are a game-changer. I got mine here )

Now let’s talk about the star of the show… the main chick… the only thing that matters…gluten-free bread crumbs. 

THESE ARE GLUTEN FREE GIRLS DREAM. The possibilities are truly endless. 

I used about a cup and a half… closer to two cups of the bread crumbs into the meat mixture…

“Hey Alexa, remind me to never use the phrase meat mixture again”

ANYWAY…. start slow and add as needed. Remember this amount was for THREE pounds. It’s easy to add more and impossible to take back. Which is kind of like a metaphor for unkind words…I digress. 

I mixed everything together with my hands until I had the perfect consistency for rolling the meat into balls. I like my balls big… pun very much intended. You guys, I mean I am trying so hard to keep the meat and ball jokes to a minimum but there is only so much a girl can do. 

After getting a ball to fill my palm (probably about an inch or an inch and a half) I rolled those babies in the gluten-free bread crumbs one more time for a little crunchy coating. 

I popped those bad boys in the oven for about 45 minutes. I checked then at 25, 30 and 40 minutes to see if the bottom edge was browning. When they looked cooked, I took them out and cut into the biggest one to ensure it was cook through. 

Then I plated that sucker with my favorite organic vodka sauce from Trader Joe’s and had myself a ball.