It can often be hard to find a recipe for meatballs that doesn’t include breadcrumbs and still tastes great. These chicken meatballs substitute oats to help retain their structure, plus can easily be made gluten-free without sacrificing flavour or nutrition.
These chicken meatballs are incredibly versatile, and can be served a number of ways. Try using them to top a salad, have as a lunch protein in a bento box-style lunch or a quick snack! You can also serve them the old fashioned way, with whole grain pasta and marinara (or other tomato based sauces). For a low-carb spin, try substituting pasta with spiralized zucchini or sweet potato noodles!
Chicken Meatballs (Without Breadcrumbs)
Adapted from Diabetes Strong
- 454 grams (1 pound) ground chicken
- 2 handfuls spinach, chopped into small pieces
- ¼ cup quick cooking oatmeal (gluten free optional)
- 2 egg whites
- 2 celery sticks, finely diced
- 4 cloves garlic, finely chopped or grated
- ½ red pepper, finely diced
- ½ medium red onion, finely diced
- ½ tsp. ground cumin
- 1 tsp. mustard powder
- 1 tsp. thyme
- ½ tsp. turmeric
- ½ tsp. chipotle pepper
- ½ tsp. salt
- Pinch of pepper
- Preheat the oven to 350 F (175 C). Line a baking sheet with parchment paper.
- Dice onion, garlic, celery, bell pepper and spinach, then place in a large mixing bowl with chicken, egg whites, oatmeal and spices. Mix ingredients thoroughly.
- Roll the chicken mixture into 15+ balls (about the size of golf balls) and place them on the baking sheet.
- Bake for 25 minutes, or until cooked through.
Per serving, 1/5 of the recipe
|Calories (kcal)||162||Protein (g)||20|
|Carbohydrates (g)||7||Fat (g)||6.1|
|Sugar (g)||1.6||Saturated Fat||0.1|
|Fibre (g)||1.6||Sodium (mg)||341|