Go Back
–+ servings
Oval black dish with meatballs in creamy lemon herb sauce, garnished with lemon slices and fresh basil leaves, on a wooden table. Spoons and loose basil leaves are nearby.
Penny Kovacs

Gluten Free Chicken Meatballs in Garlic Lemon Sauce

No ratings yet
There is just something about a garlic and lemon combination that gets me salivating every time!  These Garlic & Lemon Basil Chicken Meatballs come together quickly and have a ridiculous amount of flavor.  The fresh basil adds a burst of herby flavor that cannot be beat.  Theres plenty of mouthwatering sauce so that you can serve them over pasta or mashed potatoes.  See my Whipped Mashed Potatoes  
Print Recipe Pin Recipe
Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Servings: 4 people
Course: Chicken, Dinner, Main Course, Meatballs, Protein
Cuisine: American
Ingredients Method

Ingredients
  

  • 1 lb Ground Chicken I like Grass Roots Coop
  • 1/2 cup Almond Meal/Flour
  • 1 Egg
  • 1 tsp Salt
  • 1/2 tsp Black Pepper
  • 1/2 cup Onion diced fine
  • Sauce:
  • 1/4 cup Ghee I like Fourth & Heart
  • 2 Lemon 1 juiced, 1 sliced
  • 4 cloves Garlic minced fine
  • 1/2 cup Basil fresh, chopped
  • 1 tsp Salt
  • 1/2 tsp Black Pepper
  • 1/2 cup Onion diced
  • 13 1/2 oz Coconut Cream
  • 2 cups Chicken Bone Broth or broth
  • 1/2 tsp Paprika

Method
 

  1. Preheat oven to 350
  2. Combine meatball ingredients in a bowl and mix well
  3. Form into 12 meatballs being careful not to roll to hard so they don’t become dense when baked
  4. Bake till no longer pink, about 10 minutes
  5. Meanwhile melt ghee in large skillet
  6. Add onions and cook till translucent
  7. Add garlic and stir one minute
  8. Add broth and coconut cream and simmer on low 10 minutes
  9. Add lemon juice, salt and pepper, simmer 5 minutes
  10. Add meatballs to pan and toss in sauce
  11. Add basil, stirring in gently
  12. Sprinkle with paprika
  13. Add lemon slices to pan
  14. Simmer 10 minutes
  15. Enjoy!

Tried this recipe?

Let us know how it was!