Chef Bill out-did himself with his latest adaptation of a Food & Wine recipe of his that’s been in his clip file for years. With the simple insertion of Jillian’s gluten-free bread crumbs in place of regular, we dined on these amazingly flavorful, non-greasy chicken meatballs – perfect with a green salad. What a delicious way to end the day:

Amazing Chicken Meatballs

1 pound fresh ground chicken

2 eggs

3 ounces of pancetta, bacon, or Tasso ham

1 small chopped onion

Light olive oil or grapeseed oil for frying

salt and pepper to taste

2 Tablespoons chopped fresh parsley

1/2 cup gluten-free breadcrumbs

1 small can tomato paste

Preheat oven to 400

Saute the pancetta and chopped onion in a frying pan with enough oil to coat the pan and its contents. Saute over medium heat until onions are soft and pancetta is cooked, but not crisp (about 6 minutes). Set pan aside and let cool.

In mixing bowl, beat the eggs, then add ground chicken, parsley, breadcrumbs, and tomato paste. Mix all ingredients thoroughly and then add pancetta. Form meatballs (chef Bill made these the size of baseballs) and place on sprayed baking pan and bake for 25 minutes. These are so good, you don’t need sauce – dig in!

Gluten-Free Chicken Meatballs – a perfect dinner with a side of salad