The Atlanta Journal-Constitution
LINDA HARRELL’S GLUTEN-FREE CHICKEN MEATBALLS
Harrell, chef and partner at Cibo e Beve Italian Kitchen & Bar, has many meatball tricks up her sleeve. We like these morsels tossed with spaghetti (gluten free, if you’re avoiding wheat) and Marcella Hazan’s Tomato Sauce with Garlic and Basil (see accompanying recipe). 1 pound ground chicken 2 ounces (about 1/2 cup) grated ParmigianoReggiano 1 1/2 teaspoons dry
oregano 1/2 teaspoon onion powder 1 teaspoon fresh garlic,
finely minced 1egg 1/2 cup unseasoned instant mashed-potato flakes 3/4 teaspoon salt freshly ground black
pepper 3/4 cup chicken stock or
water 1 tablespoon olive oil or
coconut oil
Preheat oven to 350 degrees.
In a large mixing bowl, place ground chicken, Parmigiano-Reggiano, oregano, onion powder, garlic, egg, instant mashedpotato flakes, salt and black pepper to taste. Mix well, using your hands.
Form into balls (about the size of a golf ball), and place on a large baking tray. Swirl the chicken stock and the oil, and pour in the pan. Bake until the meatballs are brown on top and cooked through, about 25 minutes. (I like to flip the meatballs half way through.) Serve with your favorite sauce or pasta. Makes: 15-18 meatballs.
Per meatball, based on 15: 105 calories (percent of calories from fat, 45), 12 grams protein, 2 grams carbohydrates, trace fiber, 5 grams fat (2 grams saturated), 46 milligrams cholesterol, 213 milligrams sodium.