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!Print