Gluten Free Chicken Meatballs (Edit recipe)

There is just something about a garlic and lemon combination that gets me salivating every time! These Gluten Free Chicken Meatballs come together quickly and have a ridiculous amount of flavor. The fresh basil adds a burst of herby flavor that cannot be beat. Theres plenty of mouthwatering sauce so that you can serve them over pasta or mashed potatoes. See my Whipped Mashed Potatoes

20 minutes

25 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	618
Fat:	55 g
Carbohydrates:	7 g
Protein:	28 g
Cholesterol:	120 g
Sodium:	1322 mg
Fiber:	3 g
Sugars:	2 g
Calculated for total recipe.

by Penny's Primal

Serves: 4-6

Ingredients

1 lb Ground Chicken, I like Rastelli Delivered
0.5 cup Almond Meal/Flour
1 whole Egg
1 tsp Salt
0.5 tsp Black Pepper
0.5 cup Onion, diced fine

Sauce

0.25 cup Ghee, I like Fourth & Heart
2 whole Lemon, 1 juiced, 1 sliced
4 cloves Garlic, minced fine
0.5 cup fresh Basil, chopped
1 tsp Salt
0.5 tsp Black Pepper
0.5 cup Onion, diced
13.5 oz Coconut Cream
2 cups Chicken Bone Broth, or broth
0.5 tsp Paprika

Shop

Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 350
Combine meatball ingredients in a bowl and mix well
Form into 12 meatballs being careful not to roll to hard so they don’t become dense when baked
Bake till no longer pink, about 10 minutes
Meanwhile melt ghee in large skillet
Add onions and cook till translucent
Add garlic and stir one minute
Add broth and coconut cream and simmer on low 10 minutes
Add lemon juice, salt and pepper, simmer 5 minutes
Add meatballs to pan and toss in sauce
Add basil, stirring in gently
Sprinkle with paprika
Add lemon slices to pan
Simmer 10 minutes
Enjoy!