Looking for delicious homemade meatball recipes? Look no further. These homemade meatballs are great if you’re looking to get your family to eat more veggies. I don’t consider this a recipe where you hide veggies. Instead, this recipe allows you to displace the meat for veggies. That’s a win!
You can switch out the chicken for turkey or another ground meat, but try to keep all the veggies in there. Each time you make this homemade meatball recipe, change up the veggies. This is a great clear out your veggie drawer recipe.
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- One Pot Shrimp and Veggies. Perfect for Lunch or Dinner
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Gluten-Free Homemade Meatballs
Instead of using panko or breadcrumbs this recipe uses old-fashioned rolled oats.
They pack in more fiber and other nutrients than breadcrumbs alone. And, you probably won’t even notice the difference!
Check out all of Maria’s delicious recipes here!
Homemade Chicken Meatballs
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
These homemade meatballs are a great recipe if you're looking to get your family to eat more veggies.
Course:
Dinner, Lunch
Cuisine:
Italian
Servings: 8 people
Ingredients
- 2 tsp extra virgin olive oil or ghee or other oil of your choosing
- ½ sweet onion diced
- 1/2 red bell pepper diced
- 1-2 cloves garlic minced or grated
- 1 Ib ground chicken
- 1/2 cup finely chopped mushrooms
- 1/4 cup grated parmesan cheese
- 2 tbsp. fresh basil chopped
- 1 tbsp. flax meal mixed with 3 tbsp. water
- 1/2 cup ground oats
- 1 tsp Kosher salt or to taste
- 1/2 tsp freshly cracked black pepper or to taste
Instructions
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In a medium saute pan, heat olive oil over medium heat. Once oil is shimmering, add onion, bell pepper, and garlic. Cook until vegetables are soft and the onion is translucent. Set aside to cool a bit.
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In a large bowl, combine all ingredients, using your hands. Be sure not to overmix, as it will make for tough meatballs.
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Make a test patty out of the meat mixture, and cook over medium heat until cooked through. This way you can taste the meatball and season to taste.
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Taste for seasoning, and adjust to your liking, before forming the rest of your mixture into meatballs. You can form your meatballs into any size, but I like a generous golf ball size.
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At this point, you can cook your meatballs in several different ways. The two that I recommend the most are baked or pan-fried. Pan-fried meatballs will have a crunchy texture on the outside, from browning, but they require a bit more time and cleanup. Baked meatballs are easy, but do not have as much flavor/texture.
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To bake, preheat oven to 375º. Place meatballs close together (they can be touching) in a casserole dish. Once oven is heated, bake for 25-30 minutes, or until cooked through. If serving with a sauce, you can pour the sauce over the cooked meatballs, and return to the oven to warm through. Otherwise, remove from the oven and serve.
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To pan-fry, heat 1-2 tsp olive oil over medium heat in a medium pan (Or use the same pan that was used to cook the onion, pepper, and garlic. You will not need to add any more oil.).
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Once hot, place meatballs in pan, making sure to leave space in between. Allow to cook until golden brown, then turn and continue cooking. Cook on all sides until evenly browned. If serving with sauce, add sauce to pan, and finish cooking. If not serving with sauce, just leave in the pan for a few more minutes, until cooked through.
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Meatballs freeze very well. They can be lined up in a single layer, in a zip-top freezer bag, and frozen for up to 4 months. These can be reheated in the oven or in sauce on the stovetop.
