Grain-Free Crispy Chicken Meatballs
These Crispy Chicken Meatballs are a healthier and delicious take on classic fried chicken. Made without any gluten, dairy, eggs or grains!
Ingredients
Meatballs
- 2 lbs Ground Chicken
- 1 teaspoon Salt
- ½ teaspoon Ground Pepper
- ½ teaspoon Baking Soda
- ¼ teaspoon Baking Powder
Coating
- ½ cup Tapioca Flour about 6 tablespoons
- 1 teaspoon Salt
- 1 teaspoon Paprika
- ½ teaspoon Garlic Powder
- ½ teaspoon Onion Powder
- ¼ teaspoon Ground Pepper
Instructions
- Preheat oven to 425°
- In a large bowl, season the chicken with salt, pepper, and baking soda. Mix well.
- In a separate smaller bowl, combine the coating ingredients.
- Using your hands, roll chicken into balls, and then roll the ball into the coating mix covering on all sides. Set meatballs aside on your baking sheet until you have them all rolled.
- Heat 1-2 tablespoon oil in a large skillet over med-high heat.
- Place half of the meatballs in a single layer in the pan. Cook until they’re browned on all sides. Transfer the meatballs back to the baking sheet. Add another tablespoon of oil to the pan and brown the remaining meatballs.
- Place the baking sheet of meatballs into the oven. Bake for 15-20 minutes until chicken is cooked through.
Notes
This recipe also works great as chicken patties! Just flatten chicken mixture instead of rolling into a ball.
Tried this recipe?Mention @thrivingglutenfree or #thrivingglutenfree!