MARRY ME CHICKEN MEATBALLS (gf, df, egg-free)✨ these easy chicke

Updated at: Sun, 07 Jul 2024 14:08:42 GMT

Step 1

Preheat your oven to 400

Step 2

In a large bowl, combine the ground chicken, 1/3 cup sun-dried tomatoes, 1/2 of your chopped garlic, onion powder, 1/4 tsp crushed red pepper flakes, 1/2 tsp oregano, almond flour, 1/2 cup chopped basil, 1 tsp salt, and 1/4 tsp pepper and mix gently until combined

Step 3

Using damp hands (I like to coat my hands in avocado oil) and roll the meatball mixture into 1 1/2 inch balls

Step 4

Add the meatballs to a parchment-lined baking sheet and bake in your preheated oven for 20 minutes then broil for 2-3 minutes until golden brown

Step 5

When the meatballs have almost finished baking, start making your sauce by heating a large nonstick skillet over medium heat

Step 6

Add the rest of your sun-dried tomatoes, garlic, oregano, and crushed red pepper flakes to the pan (the tomatoes should have enough oil but use extra oil as needed) and cook for 1-2 minutes until fragrant

Step 7

Stir in the coconut milk, bone broth, and nutritional yeast and bring to a slow simmer

Step 8

In a small glass, combine the arrowroot starch and a few tbsp of water or broth and whisk until no lumps remain

Step 9

Whisk the arrowroot slurry into the simmering sauce and allow the sauce to thicken and stir in the remaining fresh chopped basil

Step 10

When the meatballs have finished broiling, remove them from the oven and add them to the sauce, stirring gently to coat

Step 11

Simmer for a few minutes before removing from heat

Step 12

Serve over starch of choice and enjoy!

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Makes leftovers