Gluten Free Chicken Meatballs and Celery Root Puree
I have a confession to make. Potatoes are a food group unto themself. I love them in all forms. I also love mixing things up. These Gluten Free Chicken Meatballs with Celery Root Puree are a delicious and elegant way to change up ingredients and have fun with flavors.
This meal is bold on flavors while being easy on time. While the oven handles baking the meatballs, the celery root simmers away making this a perfect weeknight dinner.
Creamy and Dreamy
Gluten Free Chicken Meatballs and Celery Root Puree is all about texture. There’s something comforting about tender savory meatballs resting in a bed of creamy and silky pureed celery root.
If you’ve never had celery root, it literally is the root of celery stalks. Earthy, but with that fresh bright flavor of celery, its sweetness is drawn out when its cooked. The celery root is boiled in water and Dairy Free heavy cream until tender. Then it’s pureed in a blender until luxuriously creamy.
I love using ground chicken for this recipe. It’s packed with protein, low in fat, and a perfect canvas for all of the fresh and savory flavors. Dairy Free feta adds that salty pop. Fresh dill and parsley give them a fresh and herbaceous bite.
Unlike many recipes that require frying the meatballs, these are simply scooped, rolled and baked in the oven. This makes them ideal for a quick, mess free weeknight meal.
Rolling Through Gluten Free Chicken Meatballs with Celery Root Puree
This slightly Mediterranean inspired meal comes together, from mixing to the meatballs to plating, in less than an hour. Get out your baking sheet and let’s take it step by step.
- Pregame! Preheat the oven to 375.
- Mix your ground chicken, Gluten Free panko, spices, and half of the Dairy Free feta together along with an egg. You want to mix until just combined.
- Use a scoop to evenly portion the meatballs. This will help them roast evenly.
- Bake them for 15 minutes until they are between 155-160 degrees. Top with the remaining Dairy Free feta and allow them to brown under the broiler for a couple of minutes until the feta is melted.
- Top with your fresh herbs.
- To make the celery root puree, simply add all of the ingredients to a pot and allow it to boil until the celery root is fork tender.
- Add everything to a blender and blend until smooth. Be careful of the steam.
This easy, healthy, and delicious Gluten Free Chicken Meatballs and Celery Root Puree is sure to become a new favorite. Are you looking for more weeknight inspiration? Make sure you check out my recipe for Gluten Free Italian Wedding Soup with Kale. Now let’s get cooking!
Gluten Free Chicken Meatballs and Celery Root Puree
Equipment
- Mixing Bowl
- oven safe skillet
- Blender
- Stock Pot
Ingredients
Feta Chicken Meatballs
- 1 lbs ground chicken
- 1 egg
- 1/2 cup Gluten Free panko breadcrumbs
- 1 cup Dairy Free feta, divided
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1 tbsp fresh dill, chopped
- 1 tbsp fresh parsley, chopped
- pinch of onion powder
- pinch of garlic powder
- 1 tbsp olive oil
- Fresh dill and parsley for serving
Celery Root Puree
- 1 celery root, trimmed, cut into cubes
- 1 cup water
- 1 cup Dairy Free heavy cream
- 1/2 tsp kosher salt
- pinch of pepper
Instructions
Feta Chicken Meatballs
- Preheat the oven to 375 degrees. Add olive oil to an oven safe skillet.
- Add ground chicken, panko, 1/2 cup of feta, the seasonings, egg, and dill and parsley to a bowl. Mix until just combined.
- Using a scoop, portion out meatballs and place them into the oiled skillet. Bake for 15 minutes, or until the internal temperature is 155-160 degrees.
- Turn oven to broil in low. Add the remaining feta to the top of the meatballs and broil until cheese begins to melt and slightly browned.
- Top with fresh dill and parsley.
Celery Root Puree
- Add all of the ingredients to a pot on medium heat.
- Bring to a boil and allow to simmer until fork tender, approximately 20 minutes.
- Transfer ingredients to a blender. Blend until smooth.
- Enjoy!