Chicken Caesar Meatballs
Serves: Makes 16 meatballs
This recipe packs all of the flavor of Caesar salad into dairy-free, grain-free chicken meatballs.
1 tablespoon extra-virgin olive oil
2 scallions (green onions), thinly sliced (about ¼ cup)
1 tablespoon (packed) jarred anchovy filets
2 garlic cloves, finely chopped
1 pound ground chicken or turkey
¼ cup finely chopped flat-leaf parsley
1 teaspoon finely grated lemon zest
½ teaspoon salt-free Italian seasoning
¼ teaspoon black pepper
Preheat the oven to 400ºF. Line a baking sheet with parchment paper.
Heat the oil in a small skillet over medium-low heat. Add the scallions and cook, stirring, for 1-2 minutes. Add the anchovy filets and garlic. Cook, stirring, until the anchovies break down and “disintegrate” into the scallions and garlic, about 1-2 minutes. Remove from heat.
In a large bowl, combine the ground turkey, parsley, lemon zest, Italian seasoning, pepper, and scallion mixture until all ingredients are evenly distributed. Divide the meat into quarters and divide each quarter in half, yielding 8 portions. Form 2 meatballs out of each portion, for a total of 16 meatballs. Place the meatballs on the baking sheet.
Bake for about 20 minutes, rotating the pan once halfway through, until cooked through and lightly browned.
Recipe by: SummerMarie Hepler