Comfort Food: Baked Chicken Meatballs
I tend to shy away from posting recipes because I’m not a food photographer. I make food to eat it. It doesn’t tend to last long enough to photograph. There’s also a part of me that thought it’d all been done before. Looking for allergy friendly recipes, however, I realized that’s not true. There’s not nearly enough allergy friendly recipes out there, particularly when taking multiple allergies into account. As such, I’m willing to try and undertake the task of attempting not to stuff my face the second food comes out of the oven. Good recipes deserve good photos.
Baked Chicken Meatballs
(adapted from this recipe at smitten kitchen)
1/3 uncooked brown rice (or amount to make 1 cup cooked)
1/3 coconut (or other non-dairy milk)
1/3 water
You may need to adjust the amount of liquid to suit the rice you’re using. Combine in a sauce pan. Bring to a boil, reduce to a simmer and cook for 20-30 minutes until rice is soft. Stir occasionally toward the end to stop the coconut milk from burning the bottom of the rice. For a grain free alternative quinoa should work as a substitute for the rice.
3-4 slices of bacon/turkey bacon/ham (chopped in small pieces)
1 small onion (diced)
1 clove garlic (chopped fine)
1 pound ground turkey
3 TBSP parsley
1 egg
2 TBSP tomato paste (set aside half)
Brown the onions, garlic, and the bacon in a pan until the onions are soft. Set aside until rice is cooked. After rice and the onion mixture have cooled, combine all ingredients. Divide and shape into 12 meatballs.
Brush tops with a mixture of 1 TBSP of tomato paste and 2 TBSP of water.
Bake at 375* (I use a glass 9x13) in the top third of your oven for 20-25 minutes until cooked through. Enjoy!
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