Recipe | "Gluten-Free, Crispy Chicken Meatballs with Honey-Mustard Dipping Sauce" by Alicia

"I don't always eat gluten-free myself. But if you love crispy chicken tenders or nuggets, you will love these tasty morsels regardless. I find it's handy to have a few gluten-free recipes on hand because you never know who you might have to accommodate in a pinch. I think children would like this recipe because they are mild and easy to eat with your fingers. Go satisfy the child within, and try these tonight! :)" - Alicia

Directions, Meatballs:

In a large mixing bowl, place the ground chicken. Add in the dry ingredients (minus the corn flake crumbs) and combine well with a fork. In a separate, small bowl, combine the wet ingredients. Mix well. Pour them over the ground chicken and combine with your fork. Finally, pour in the corn flake crumbs and combine thoroughly.

Then, after everything is combined well, spoon out even, meatball-size portions onto a wax-paper-lined plate. Makes about 20-22 meatballs with a 1 inch diameter.

Next, refrigerate the meatballs for 40 mins. This is crucial...You definitely don't want to skip this step!

Retrieve the chilled meatballs from the fridge, and in your hands roll the meatballs in circles (or a nugget shape if you prefer) to make them round and then roll them into the corn meal, which should be placed in a separate, shallow, clean bowl.

Place the meatballs in heated (medium-high heat) coconut oil on top of the stove. Turn the meatballs several times, while cooking for 5-10 minutes, depending on the size of the meatballs. These types of meatballs don't brown exactly like ground beef, so you are looking for a uniform light brown/yellow exterior. Feel free to cut 1 meatball open to make sure that they are cooked through.  Drain the meatballs on a sheet of paper towel. Let them stand 2-3 minutes before dipping and devouring!

Ingredients, Meatball Mixture:
  • 1 lb. Ground Chicken
  • 1/4 tsp. Kosher Salt
  • 1/8 tsp. Black Pepper, Ground
  • 1 tsp. Dijion Mustard
  • 1 Tbsp. Yellow Mustard
  • 1 Tbsp. Dried Parsley
  • 1 tsp. Dried Oregano
  • Dash of Thyme
  • Dash (or more) of Cayenne Pepper
  • 3/4 C. Corn Flake Crumbs
  • 1 Whole Egg
  • 1 Egg Yolk
  • 1 tsp. Tomato 
  • 1 Tbsp. Olive Oil or Grape Seed Oil


  • 1 C. Yellow Corn Meal

For Pan Frying:

  • 1/2 C. Coconut Oil

Honey-Mustard Dipping Sauce (Directions: Simply mix well in a bowl):
  • 1/4 C. Honey
  • 1/8 C. Yellow Mustard
  • 1 tsp. Dijion Mustard
  • Pinch of Salt
  • Pinch of Pepper
  • Dash of Cayenne Pepper
  • Dash of Paprika

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