These Chicken Meatballs are my favorite meatballs ever. They are moist, flavorful with a delicate taste from quinoa … mmm, super delicious. Plus, they are oven baked without any additional oil, so you don’t want to worry about your diet. The meatballs are absolutely tasty, low fat, low carbs, and high in protein.
- 1.2 lb 550g chicken drumsticks, skinless, boneless
- 4 tbsp 30g quinoa
- 1 medium 80 g onion
- 1 large egg
- ½ tsp garlic powder or 2 cloves garlic, minced
- 1/2 tsp dry oregano
- Salt and pepper to taste
Ground the chicken drumsticks along with the onion in a food processor or a meat grinder.
Place the ground meat in a large bowl; add the quinoa, egg, garlic powder, oregano, salt, and pepper. Mix well to combine.
Preheat the oven to 400 degrees F. Line a large baking sheet with parchment paper or foil.
Scoop up about a tablespoon of the ground chicken mixture, roll into a ball and place on the prepared sheet.
Bake for 10 to 15 minutes (if you’re going to continue cooking them in the sauce), or for 20 minutes until the color is light golden brown (if you want to enjoy them just as they are).
For the sauce:
To start making the sauce, heat a saucepan over medium-high heat. Add the butter then add the flour and cook for a minute, stirring frequently.
Slowly add the chicken broth and keep stirring continuously until the sauce thickens. Add the cream cheese and whisk to melt. Taste and add salt and pepper, if needed.
Place the meatballs into a casserole and pour the sauce over.
Bake for an additional 10-15 minutes until the sauce is bubbly.
Garnish with fresh dill of parsley and enjoy!
Calories without sauce, meatballs only (per 100 g): 201 cal
Calories with sauce (per 100 g): 186 cal
|Fat: 7.7 g
||Fat: 8.3 g
|Carbohydrates: 5.5 g
||Carbohydrates: 6.2 g
|Protein: 25.0 g
||Protein: 19.8 g