Meatballs are honestly good any time of year...at a summer bbq, spring picnic, autumn subs and winter soups. Sadly, most meatballs have breadcrumbs and cheese in them which means that a lot of us can't enjoy the store bought variety. Luckily, homemade meatballs are SO much better (and better for you without all the additives!) and you can make a gluten free, dairy free version using our Crunch Puffs and nutritional yeast!
Of course, the nutritional yeast is optional as we know some people don't like the flavor, but feel free to play around and maybe add a vegan parmesan to give it that rich, cheesy flavor!
Go make these delicious and easy meatballs! Be sure to tag @brassrootsfood so we can see your creation and share :)
#SnackWithAPurpose
Rich & Creamy Macaroni Cups (nut-free, vegan, gluten free)
|
Prep Time |
Cook Time |
Total Time |
|
40 Minute |
20 minutes |
1 Hour |
Servings: ~30 Meatballs
Does it keep? About a week in the fridge and up to 6 months in the freezer.
Ingredients
- 4 lbs ground chicken
- 1 onion, minced
- 1 small bag Brass Roots Crunch Puffs
- 2 tsp sea salt
- 2 tsp garlic powder
- 1½ tsp mild curry powder
- 1 tbsp parsley flakes
- 1 tbsp nutritional yeast (optional)
- 1 tbsp seed or veggie oil
Instructions:
- Blitz bag of Brass Roots Crunch Puffs until it creates a fine breadcrumb texture.
- If you want extra crispy meatballs like pictured below, heat a skillet (preferably cast iron) over medium-high heat and pour in a tbsp of oil. Cook the raw meatballs on each side until lightly brown before putting in the oven. Reduce baking time until cooked through.
NOTES:
*Cooking time depends on the size of your meatballs and if you pre-brown them. You may have to sacrifice one to see if they're fully cooked through.
Go make these meatballs, post a picture, and tag us @brassrootsfood on Instagram or Facebook using #SnackWithAPurpose so we can see what you create and feature you!