Nickel Allergy Friendly Gluten Free Italian Chicken Meatballs in Marinara

Total time55 min

Prep time20 min

Cook time35 min

Nickel Allergy Friendly Gluten Free Italian Chicken Meatballs in Marinara

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

For the meatballs

1 lb ground chicken
⅓ cup gluten free breadcrumbs
El Mexicano Pan Molido Bread Crumbs Aiva Products Bread Crumbs
See all
1 large egg
¼ cup finely grated parmesan cheese
2 cloves garlic, minced
1 tsp dried oregano
Ingredient note
Herbs and spices can carry nickel, so a low nickel diet limits them, but the small amount of oregano used to season this recipe is likely fine. If you prefer to always avoid oregano, please tap it and change its rating to Red.
½ tsp dried basil
Ingredient note
Herbs and spices can carry nickel, so a low nickel diet limits them, but the small amount of basil used to season this recipe is likely fine. If you prefer to always avoid basil, please tap it and change its rating to Red.
½ tsp kosher salt
¼ tsp black pepper
2 tbsp olive oil

For the marinara

2 tbsp olive oil
3 cloves garlic, thinly sliced
½ tsp red pepper flakes
1 can (28 oz) crushed tomatoes
1 tsp dried oregano
Ingredient note
Herbs and spices can carry nickel, so a low nickel diet limits them, but the small amount of oregano used to season this recipe is likely fine. If you prefer to always avoid oregano, please tap it and change its rating to Red.
½ tsp kosher salt
¼ tsp black pepper

For serving

¼ cup fresh basil leaves, torn (optional)
Ingredient note
Herbs and spices can carry nickel, so a low nickel diet limits them, but the small amount of basil used to season this recipe is likely fine. If you prefer to always avoid basil, please tap it and change its rating to Red.
extra parmesan cheese, for serving (optional)

Instructions

1
Preheat the oven to 400°F (205°C). Line a rimmed baking sheet with parchment paper.
2
In a large mixing bowl, combine the ground chicken, gluten free breadcrumbs, egg, Parmesan, minced garlic, dried oregano, dried basil, salt, and black pepper. Mix with your hands or a fork until just combined — do not overwork the mixture or the meatballs will be dense.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!