Meatballs. They can be eaten wiht so many things, on sandwiches, with pasta, over rice. Most of the time we have beef meatballs. I had some ground chicken that I had to use recently and decided to take a crack at making some Chicken Parm Meatballs. All of the ingredients used are gluten-free naturally except for the bread crumbs, which means that the recipe can easily be made gluten-free just by using some gluten-free bread crumbs. For many folks one of the things that is appealing about using chicken is that it’s leaner than beef. It should be noted that this will also mean that the texture of the meatballs won’t be as “moist”, and that they won’t absorb and hold flavor in the same way that beef meatballs do. Here’s how I make them.
Chicken Parm Meatballs
- electric pressure cooker
- large mixing bowl
- measuring cups
- measuring spoons
- 3x 24 oz jars chunky pasta sauce (I used a chunky Tomato Onion Garlic)
- 2 lbs ground chicken breast
- 1.25 cups seasoned bread crumbs (I used gluten-free)
- 3/4 cup shredded parmesan cheese
- 1 extra large egg
- 2 tbsp garlic powder
- 2 tbsp Italian seasoning
Place the chicken into a large mixing bowl.
Add the bread crumbs, seasonings, shredded cheese and egg to the bowl.
Combine the mixture in the bowl very thoroughly.
Place 1 of the jars of sauce into the bottom of the pressure cooker’s pot.
Place the uncooked chicken meatballs into the sauce.
Place the remaining 2 jars of sauce over the uncooked meatballs.
Cover and seal the pressure cooker and set to cook for 7 minutes.
Switch the pressure cooker to steam and cook for another 7 minutes.
Serve with your favorite pasta or in sandwich rolls.