There’s really nothing quite like these Israeli chicken ball beauties. This gluten-free Meatballs Chicken Recipe in a Tad Spicy Tomato Sauce is full of essence:
The chicken balls are deliciously light, fluffy and tender. They are perfect for a quick prep lunch or dinner.
These chicken balls in tomato sauce are also healthy, as they contain relatively low-fat chicken and ingredients.
As mentioned, they are gluten-free, and they are also Kosher for Passover.
If chicken balls is your thing, check out Gondi soup, which is a Persian vegetable soup with chicken balls.
Follow this link if you like gluten-free fluffy, tender beef meatballs.
Tips –
- The additional egg called for in the recipe contributes to light and fluffy chicken balls.
- When molding the chicken balls, please don’t press down on them firmly.
- Adding a bit of baking powder could contribute to the fluff.
How to serve a Meatballs Chicken Recipe in a Tad Spicy Tomato Sauce
You would naturally serve this as a hot dish.
2 Ways to Prepare the Meatballs Chicken
- Fry them for a few minutes (just until the outside is a bit crispy) in a non-stick skillet in a tad of oil, then toss them into the pre-cooked sauce. Then, give them a few more minutes of a cook in the sauce. This way of preparation would create a bit less fluffy chicken balls, but that doesn’t mean that that’s undesirable. It all depends on how you like chicken balls.
- Cook them in the sauce, as in the recipe below.
Chicken balls would go great with many side dishes.
Two examples would be a rice side dish or mashed potatoes.
I hope you enjoy this recipe. Please share the results with me and others in the Comments section below.
Mediterranean Gluten-Free Chicken Recipe in a Tad Spicy Tomato Sauce
Fluffy and delicious Chicken Balls in a picante savory tomato sauce - gluten-free. Kosher for Passover,
Ingredients
Chicken Mixture
- 1 pound ground chicken (500 g)
- 2 small finely grated potatoes - total around 3.5 oz, before peeling (100 grams)
- 3 medium eggs
- 1 cup chopped cilantro leaves
- 1 cup chopped parsley leaves
- 6 garlic cloves, minced or 1 tablespoon garlic powder
- 1 tablespoon oregano powder (optional)
- 2 teaspoons sweet paprika
- 1 teaspoon cumin powder (optional)
- 2 teaspoons basil powder (optional)
- 2 teaspoons kosher salt - 0.42 ounces (12 g)
- 4 tablespoons oil (canola or other oil, not coconut)
SAUCE
- 1 chopped large bell pepper
- 5 garlic cloves, cut into quarters
- 2 x (14 oz.) cans of crushed tomatoes
- 1/2 cup tomato paste
- 2 teaspoons cayenne powder (*See Notes below for a non-spicy sauce)
- 2 teaspoons vinegar (*See Notes below)
- 2 teaspoons kosher salt
- 1/3 cup oil (*See Notes below)
- 2 cups boiling water
Instructions
- Combine chicken balls, and mold 2½" balls. Set aside on parch paper.
- Heat oil and fry red pepper for 3 minutes, the fry the garlic for 1 minute.
- Add spices, then crushed tomatoes, tomato paste and water. Simmer 10 minutes.
- Bring to boil, place chicken balls into sauce, then cover and simmer 10 t0 15 minutes.
Notes
- If you use sugarless tomato paste, add 1 tablespoon sugarless date honey.
- Add 1 1/2 tablespoons garlic powder directly into sauce in place of the fresh garlic.
- Substitute 2 teaspoons sweet paprika in place of the cayenne powder.
- Vinegar options - 5% / white wine / red wine / rice
- Oil - olive (check its aroma is to your liking), or other oil, excluding coconut
- Please don't over-cook. They will lose moisture and harden.
Nutrition Information
Yield
15Serving Size
1Amount Per Serving Calories 141Total Fat 7gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 6gCholesterol 42mgSodium 441mgCarbohydrates 15gFiber 2gSugar 7gProtein 5g