These Baked Blackened Chicken Meatballs are gluten-free and have a pow! What I mean is that they have an immense amount of flavor with all the spices from the blackened spice mix– a dry rub that includes cumin, cayenne pepper, and much, much, more!
It’s also easy to prepare.
First, let me just say that originally I made a Juicy Blackened Chicken Quinoa Salad with Arugula and I made everything from scratch down to the homemade blackened seasoning.
What is blackened seasoning?
Again, my homemade blackened seasoning is a dry rub that consists of smoked paprika, garlic powder, oregano, black pepper, cayenne pepper, cumin, allspice, mint, and salt. I sprinkle this seasoning on top of tuna salad, avocado toast, and of course meat.
What’s in a gluten-free blackened chicken meatball?
I like to keep it pretty simple.
Chicken– I used halal chicken breast, but if you want more of a deeper flavor, go for ground chicken thighs.
Blackened seasoning (dry rub)– is going to give these meatballs all they need to thrive. If you don’t want to make your own blackened seasoning mix from scratch, you can find some blackened seasoning online.
Quinoa– will replace the bread crumbs. Please note that quinoa does not act as a binder by all means. I add it to provide a little fluffiness, additional protein, and nutrition.
The best way to coat the meat is to pour some of the spice in a small bowl (pretty much the smallest bowl you can find) and gently roll around with your fingertips.
Furthermore, these meatballs are baked at a high heat of 400°F. Also, the dry rub stays dry throughout the whole cooking process.
Finally, these meatballs can be enjoyed over a bed of quinoa salad seasoned with my favorite lemony dressing.
Without further ado, let’s make blacked juicy chicken meatballs!
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Baked Blackened Juicy Chicken Meatballs with Quinoa (gluten-fee).
- Prep Time: 15
- Cook Time: 15-20
- Total Time: 54 minute
- Yield: Makes 22 meatballs 1x
Description
These Blackened Juicy Chicken Meatballs with Quinoa have a pow! Seasoned with homemade blacked spices that contain cumin and spicy cayenne pepper for that perfect kick. You will want to make them again and again.
Ingredients
The ingredients list are per 1.5 lb of ground meat
1.5 lb ground chicken (breast or thighs)
1/2 cup cooked and cooled quinoa
1/2 tsp blackened spice seasoning mix
kosher salt to taste ( I used 1/4 tsp)
cracked black pepper to taste
To coat the meatballs
1/4 cup blackened seasoning
Instructions
Preheat the oven to 400°F
In a large bowl, add the ground chicken, cooked and cooled quinoa, blackened spices, salt and pepper and mix until well incorporated.
When ready, grab your hefty tablespoon and dive into that bowl and form each meatball by placing the mixture into your palms and gently rolling until a circle forms. I find that wetting my hands with a little water ( or oil) helps to roll a bit easier.
Pour the blackened seasoning into the smallest bowl you can find and gently toss each meatball around with your fingertips coating all sides evenly.
Put each ball onto a baking sheet– placing each one about 1 inch apart, and transfer to a preheated oven set at 400°F and bake for 15-20 minutes.
To serve
Enjoy these delicious morsels over quinoa salad, stuffed into a pita wrap, over a warm bed of rice, or strait-up (aka on their own).
Keywords: gluten free meatballs quinoa blackened spice
