Chicken meatballs

by | Jan 4, 2011 | Columns, Elana's Gluten-Free Pantry, Featured | 0 comments


Chicken meatballs

photo provided courtesy of elanaspantry.com


This recipe comes from The Spunky Coconut Cookbook by my adorable friend, Kelly Brozyna of the spunkycoconut.com. Below is my version of Kelly’s delightfully delicious gluten free chicken meatballs.


ingredients
1 cup zucchini, chopped (about 1 zucchini)
1 cup carrots, chopped (about 2 carrots)
½ cup parsley, coarsely chopped
3 medium cloves garlic
¼ cup blanched almond flour
1 egg
1 pound boneless skinless chicken breasts
1 teaspoon celtic sea salt
½ teaspoon ground pepper
¼ teaspoon chili powder


directions

  1. Preheat oven to 350°
  2. In a food processor, pulse together the zucchini, carrots, parsley and garlic
  3. Add almond flour, egg, and chicken
  4. Then add salt, pepper and chili powder and process until thoroughly combined
  5. Drop tablespoon sized balls of the chicken mixture onto a parchment lined baking sheet
  6. Bake meatballs for 20 to 25 minutes
  7. Serve


Chicken meatballs

photo provided courtesy of elanaspantry.com


I serve these meatballs over (gluten free) homemade zucchini noodles, with the Tomato Sauce recipe from The Gluten-Free Almond Flour Cookbook, though you can serve them over anything you like! I have found that the zucchini noodles taste even better if you toss them in a bit of olive oil and tomato sauce and let them sit and marinate for an hour on the counter. Then top with these gluten-free meatballs. Then yum.


recipe courtesy elanaspantry.com

Author

  • Earthwalker

    Earthwalker is the username that PT founder Julie Genser created for her online interactions so many years ago when first creating Planet Thrive.

    Julie's (Earthwalker's) life was derailed over twenty years ago when she had a very large organic mercury exposure after she naively used a mouth thermometer to measure the temperature of just-boiled milk while making her very first pizza at home. The mercury instantly expanded into a gas form and exploded out the back of the thermometer right into her face. Unaware that mercury was the third most neurotoxic element on Earth, Julie had no idea she had just received a very high dose of a poisonous substance.

    A series of subsequent toxic exposures over the next few years -- to smoke from two fires (including 9/11), toxic mold, lyme disease, and chemical injuries -- caused catastrophic damage to her health. While figuring out how to survive day-to-day, and often minute-to-minute, she created Planet Thrive to help others avoid some of the misdiagnoses and struggles she had experienced.

    She has clawed her way over many health mountains to get to where she is today. She is excited to bring the latest iteration of Planet Thrive to the chronic illness community.

    In 2019, Julie published her very first cookbook e-book called Low Lectin Lunches (+ Dinners, Too!) after discovering how a low lectin, gluten free diet was helping manage her chronic fascia/muscle pain.

    View all posts

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