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Mushroom Chicken Meatballs with No Breadcrumbs

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Mushroom Chicken Meatballs with no breadcrumbs are an easy weeknight dinner with a simple twist to help you eat more veggies. As a bonus these gluten free meatballs are made with no breadcrumbs or fillers. Serve with pasta, spaghetti squash, over salad or on a meatball hero!

Gluten free, Grain free, Nut free, Egg free, Soy free, Dairy free

Ingredients

Scale
  • ½ tablespoon olive oil
  • 1 cup finely chopped white button or baby portobello mushrooms
  • 1 teaspoon smoked paprika
  • ¼ teaspoon garlic powder
  • ¼ teaspoon each salt and pepper
  • 1 lb ground chicken (or turkey or red meat)
  • ½ teaspoon dried oregano 
  • ½ teaspoon dried thyme
  • ¼ teaspoon red pepper flakes
  • 2 cups sliced white button or baby portobello mushrooms
  • 1 jar tomato or marinara sauce

Instructions

  1. Preheat the oven to 400°F.
  2. Heat oil in a medium saute pan over medium-high heat. Add the mushrooms, smoked paprika, garlic powder, salt and pepper. Saute until mushrooms soften, about 3-4 minutes. Set aside.
  3. Add ground chicken to a large bowl. Season with dried oregano, dried thyme and red pepper flakes. Add the mushrooms and mix until combined.
  4. Roll the ground chicken mixture into 12 balls and place on a parchment paper-lined baking sheet.
  5. Bake for 15-18 minutes at 400°F, or until the internal temperature reaches 165°F.
  6. While the meatballs are baking, saute the remaining 2 cups of mushrooms over medium heat, just until softened, about 10 minutes. Heat your favorite jarred tomato sauce and add the mushrooms once softened.
  7. When meatballs are done cooking, add to the sauce and serve over pasta, sautéed spinach, or spaghetti squash.

Find it online: https://chelseyamernutrition.com/chicken-meatballs-with-no-breadcrumbs/