1 lb ground chicken
1 lb chicken bratwurst (5 links)
1/3 Cup whole milk ricotta cheese
1/3 Cup Glute Free Breadcrumbs
1/3 Cup grated romano/parmesan blend cheese
1 Tablespoon no salt garlic and herb seasoning
1 teaspoon Italian seasoning
1/2 teaspoon cajun seasoning
1/8 teaspoon red pepper flakes (more for spicy)
1/4 teaspoon kosher salt
1/8 teaspoon ground black pepper
Pre-heat oven to 400° F
in a large mixing bowl with room to work take the chicken sausage filling out of the casing and place in mixing bowl. Add the ground chicken and then all other ingredients.
With washed hands gently mix everything together well. Even better, use food grade disposable rubber/latex gloves to mix.
To taste for seasoning, take a small spoonful and cook in a small skillet until it reaches 165°. Let cool for a moment and taste. Adjust salt and pepper accordingly and then do another cook/taste sample. Once it’s at your desired seasoning cover the bowl and refrigerate for 1 to 4 hours.
When ready to cook use a 1oz scoop or use 2 tablespoons per ball. (if you wish for larger meatballs you will need to be sure to temp out the meatballs at 165 degrees to insure doneness.
Cook 1oz balls at 400° on center rack until internal temperature reaches 165° which should be 14-18 minutes depending on your oven. I used a convection roast setting on mine.
For the best dinner, placed cooked meatballs in a pot covered in my Sunday Sauce recipe here. Simmer for 30 minutes then plate with your favorite pasta noodle. For gluten free we love the Jovial Brand. Holds up very well.
- Prep Time: 10
- Cook Time: 15
- Category: dinner
- Method: Oven
- Cuisine: Italian
- Diet: Gluten Free
Keywords: Healthy, gluten free, Italian