Get ready to revolutionize your dinner game with these incredibly delicious and surprisingly healthy Broccoli Cheddar Meatballs! Imagine biting into a juicy, cheesy meatball packed with hidden vegetable goodness that's not only gluten-free but also bursting with flavor. Whether you're looking for a crowd-pleasing appetizer or a protein-packed main course, these meatballs are about to become your new obsession – guaranteed to make even the pickiest eaters ask for seconds!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 cup broccoli, finely chopped
- 1 cup shredded cheddar cheese
- 1 lb ground chicken or turkey
- 1/2 cup gluten-free breadcrumbs
- 1 egg
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Prepare the ingredients by finely chopping the broccoli into very small pieces. Ensure the broccoli is thoroughly washed and dried before chopping.
- In a large mixing bowl, combine the ground chicken (or turkey), finely chopped broccoli, shredded cheddar cheese, gluten-free breadcrumbs, and egg.
- Add garlic powder, salt, and pepper to the mixture. Use your hands to mix all ingredients thoroughly, ensuring even distribution of seasonings and broccoli.
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly grease it with cooking spray.
- Using your hands, form the mixture into uniform meatballs approximately
- 5 inches in diameter. Place the formed meatballs on the prepared baking sheet, leaving some space between each.
- Bake the meatballs in the preheated oven for 25-30 minutes, turning them halfway through cooking to ensure even browning.
- Check the internal temperature of the meatballs with a meat thermometer. They should reach 165°F (74°C) to ensure they are fully cooked.
- Remove from the oven and let the meatballs rest for 5 minutes before serving to allow the juices to redistribute.
- Serve hot as a main dish, with a side salad or your preferred gluten-free accompaniment.
Tips
- Chop the broccoli super fine to ensure it blends seamlessly into the meatballs without creating large chunks.
- Use cold ingredients to help the meatballs hold their shape better during cooking.
- Don't overmix the meat mixture – this can make the meatballs tough. Mix just until ingredients are combined.
- For extra crispy edges, consider broiling the meatballs for 1-2 minutes at the end of cooking.
- If you don't have gluten-free breadcrumbs, you can substitute with almond flour or crushed gluten-free crackers.
- Use a meat thermometer to ensure the meatballs reach the safe internal temperature of 165°F (74°C).
- Let the meatballs rest for 5 minutes after cooking to help them retain their moisture and make them easier to handle.
Nutrition Facts
Calories: 295kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
