Chicken Kale Meatballs {gluten free}
Garlicky chicken kale meatballs are held together with oats instead of bread, then topped with a light gravy for extra savory flavor. These are the perfect dinner or snack!
Ingredients
- MEATBALLS
- ½ bunch kale stems removed and leaves torn
- ½ cup oats quick cooking or old fashioned is fine
- 1 green onion cut into chunks
- 3 cloves garlic peeled
- ¼ cup olive oil
- 1 ½ teaspoons salt
- 1 egg
- 1 pound ground chicken
- ½ cup parmesan cheese
- GRAVY
- 2 cups chicken stock
- 2 tablespoons cornstarch
- salt
Instructions
- Preheat the oven to 400F. Add the oats, kale, onion, garlic, oil, and salt to the bowl of a food processor.
- Pulse the kale mixture until everything is finely chopped. Transfer to a large bowl with the egg, parmesan, and ground chicken.
- Carefully form the mixture into meatballs - 24 or so for this recipe. Arrange them on baking sheets about 1-inch apart, then bake for 15-18 minutes until lightly golden and just cooked through.
- For the gravy, shake or whisk the cold stock with the cornstarch until combined. Transfer to a small skillet over medium-high heat. Let the gravy come to a bubble and thicken, then add salt to your preference.
- Serve the meatballs with the gravy, over rice isn't a terrible idea.
- Enjoy!
Notes
These can be made in advance and kept in the fridge for a day or so prior to baking, or frozen after being baked and reheated in gravy or tomato sauce.
This makes a wet meat mixture. If it's too hard to form into meatballs, stick the bowl in the fridge for 15 minutes or so and it will firm up.
Tried this recipe?Let me know how it was!