Gluten-Free Chicken & Kale Meatballs

Name: Gluten-Free Chicken & Kale Meatballs
Prep time: 15 min
Cook time: 20 min
Total time: 15 min
Yield: 4
Cuisine: American
Ingredients: 1 lb ground chicken; 0.5 bunch kale, stems removed and leaves torn; 1 piece green onion, chopped; 2 clove garlic cloves; 0.5 cup gluten free quick cooking oats; 0.25 cup olive oil; 1 piece egg; 1 pinch black pepper; 1 pinch salt (optional - omit for babies under 12 months)

15 mins prepServes 4

These moist and delicious gluten and dairy-free Chicken & Kale Meatballs are packed with protein, iron, and dark leafy greens, making them a healthy and versatile option for the whole family, including babies. They're perfect for meal prepping and can be served as a main dish, appetizer, or quick snack.

4 servings

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Instructions

1. Heat oven to 400°F (200°C).
2. Add kale, green onion, garlic, oats, olive oil, and pepper into a food processor. Blend for 20 seconds until fine. Alternatively, you can mince everything by hand.
3. In a large mixing bowl, add the kale mixture, egg, and ground chicken. Mix until well combined.
4. Roll the mixture into 1-inch balls.
5. Bake for 15-20 minutes until the bottoms are golden. Be careful not to overbake, as chicken can dry out quickly.
6. Let cool slightly and enjoy! Meatballs stay fresh in the fridge for up to 3 days or can be frozen for up to 3 months.

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Gluten-Free Chicken & Kale Meatballs

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