Paleo Gluten Free Italian Chicken Meatballs in Marinara
Total time55 min
Prep time20 min
Cook time35 min
4.8(7)
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Learn more →Ingredients
4 servings
For the meatballs
- 1 lb ground chicken
- ⅓ cup gluten free breadcrumbs
- 1 large egg
- ¼ cup finely grated parmesan cheese
Chef's tipChoose a grated-style vegan parmesan and use the same amount. - 2 cloves garlic, minced
- 1 tsp dried oregano
- ½ tsp dried basil
- 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
- ½ tsp kosher salt
- ¼ tsp black pepper
For serving
- ¼ cup fresh basil leaves, torn (optional)
- extra parmesan cheese, for serving (optional)
Can be omittedparmesan cheese
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.
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