Gut-Friendly Alfredo Chicken Meatballs
Ingredients for Meatballs:
1 lb ground chicken
1/4 cup flour: substitue with almond flour (or gluten-free breadcrumbs)
1 egg
1 garlic clove, minced
1 tsp dried basil
1/2 tsp oregano
Salt and pepper to taste
Ingredients for Alfredo Sauce:
1 tbsp olive oil or ghee
2 garlic cloves, minced
1 cup milk: lactose free milk option or other plant based milk options such as unsweetened almond milk or coconut milk
1/2 cup dairy-free Parmesan (or nutritional yeast)
1 tsp arrowroot powder (for thickening)
Salt and pepper to taste
Instructions:
Make the Meatballs:
Preheat oven to 375°F (190°C).
In a bowl, mix ground chicken, almond flour, egg, garlic, basil, oregano, salt, and pepper.
Form into small meatballs and place on a parchment-lined baking sheet.
Bake for 20-25 minutes or until fully cooked.
Prepare Alfredo Sauce:
Heat olive oil in a pan over medium heat. Sauté garlic until fragrant.
Stir in almond milk and dairy-free Parmesan.
Dissolve arrowroot powder in 1 tbsp of cold water and whisk into the sauce to thicken.
Add salt, and pepper. Simmer for 5 minutes.
Combine and Serve:
Add cooked meatballs to the sauce and coat evenly.
Serve over rice, zucchini noodles, spaghetti squash, or gluten-free pasta for a gut-friendly meal.
Enjoy these creamy and comforting alfredo chicken meatballs!

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