Chicken Caesar Meatballs

July 9th, 2013 at 6:06 am
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When I got to thinking about all of the things that go into Chicken Caesar Salad, I quickly realized that other than the chicken and lettuce, there’s not much else I can eat off of the salad. Croutons? Off limits. Cheese? Nope. Creamy dairy-based dressing? Strike three.

So I decided to throw the salad idea out the window and focus on taking all of the bold, salty flavors of traditional Caesar salad and packing them into a chicken meatball. These Chicken Caesar Meatballs, when served with some crunchy seasonal greens and a drizzle of olive oil and lemon juice, taste delicious in their own right but really do remind me of Caesar salad.

When I tell you about the key ingredient, please don’t cringe.

It’s anchovies!

I don’t know how anchovies got such an awful reputation, but they are an absolute staple in Italian cooking. Up until I made this recipe, I hadn’t used them but maybe once or twice. Since adding them to these chicken meatballs, I’m officially an anchovy lover! Straight from the jar they taste salty and briny, but when you lightly cook them in some olive oil with onions (as you’ll do for these meatballs), they take on a lovely nutty flavor almost like roasted nuts. And your house will smell like an Italian restaurant, too!

To cut the strong flavor of the anchovies, I added plenty of herbs to these meatballs as well as some lemon zest. I served them with some greens and steamed green beans for a fabulous lunch that I’m already wanting to make again.

Heads up: you don’t need to add any salt to the meatballs, just some black pepper. The anchovies are salty enough for the whole batch. If the whole anchovy thing just weirds you out, you have my permission to omit them from the recipe. They won’t taste as authentically Caesar, but they’ll still be a flavorful meatball.

These meatballs would be delicious served over spaghetti squash with homemade pasta sauce, or dropped into a hearty soup of greens and onions in cooler weather. I also eat them cold with grainy mustard straight from the fridge as a snack.

Any way you serve them, these Caesar meatballs will be a hit with Italian food lovers. Try them out and let me know what you think!

Chicken Caesar Meatballs

Yield: Makes 16 meatballs

This recipe packs all of the flavor of Caesar salad into dairy-free, grain-free chicken meatballs.

Ingredients

1 tablespoon extra-virgin olive oil

2 scallions (green onions), thinly sliced (about 1/4 cup)

1 tablespoon (packed) jarred anchovy filets

2 garlic cloves, finely chopped

1 pound ground chicken or turkey

1/4 cup finely chopped flat-leaf parsley

1 teaspoon finely grated lemon zest

1/2 teaspoon salt-free Italian seasoning

1/4 teaspoon black pepper

Instructions

Preheat the oven to 400ºF. Line a baking sheet with parchment paper.

Heat the oil in a small skillet over medium-low heat. Add the scallions and cook, stirring, for 1-2 minutes. Add the anchovy filets and garlic. Cook, stirring, until the anchovies break down and "disintegrate" into the scallions and garlic, about 1-2 minutes. Remove from heat.

In a large bowl, combine the ground turkey, parsley, lemon zest, Italian seasoning, pepper, and scallion mixture until all ingredients are evenly distributed. Divide the meat into quarters and divide each quarter in half, yielding 8 portions. Form 2 meatballs out of each portion, for a total of 16 meatballs. Place the meatballs on the baking sheet.

Bake for about 20 minutes, rotating the pan once halfway through, until cooked through and lightly browned.

http://www.dailybitesblog.com/2013/07/09/chicken-caesar-meatballs/

Comments

  1. Definitely making these! I am a super picky fish eater….I can’t even eat salmon because of,it strong fishy taste….and I love to use anchovies! Kind of like fish sauce is the salt in many Asian cuisines, anchovies do that for many Italian dishes! Thanks Hallie!

  2. Ooo this looks so good! I’ve had anchovies sitting in my cupboard for a looong time, and now I can finally use them and be excited about it! And I love meatballs. I think they should be there own category of food :)

  3. An awesome idea – this looks like such a lovely summer recipe!

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I'm Hallie Klecker, a professional recipe developer, author, and passionate gluten-free foodie. As a certified holistic nutrition educator, my goal is to inspire others to live a balanced, nourished life through eating well and living pure—one bite at a time. Learn more.