Chicken Skillet Meatballs
This is by far my family's favorite chicken meatball recipe. Simple and quick to make and incredibly nutritious and delicious with lean ground chicken and no fillers. Gluten-free too!
Ingredients
- 1 tbsp olive or avocado oil
- 1/3 white onion, chopped
- 1 lb lean ground chicken can use turkey or beef as well
- 1 egg
- 1/2 cup finely crushed gluten-free tortilla chips
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- Salt and pepper to taste
Instructions
- In a large skillet or cast iron pan, heat the oil. Add the onion and sauté until softened, approx 3 minutes.
- Transfer the onion to a large bowl and add the ground chicken, egg, crushed tortilla chips, garlic powder, Italian seasoning, salt and pepper, and mix well to combine.
- Add the meatballs to the skillet and cook, turning them frequently, until they are browned on all sides, 12-14 minutes.
Notes
Storage: leftover cooked meatballs can be stored in an airtight container in the fridge for 5 days or in the freezer for up to 2 months.