Chicken meatballs with a creamy sauce and gluten free pasta make a tasty, allergy friendly dinner that's sure to be a favorite.
Place the ground chicken, shallots, cilantro, cooked potatoes, and spices in a large bowl and use your hands to mix it all together. Pour the olive oil in a large skillet. Preheat the oven to 375 degrees.
Heat the oil in the skillet. Form the meat mixture into meatballs and place them in the skillet when the olive oil starts to sizzle. Cook over medium heat, turning with a spatula so that they are browned on all sides.
Once the meatballs are browned, transfer them to a ceramic casserole dish. Bake at 375 degrees until they are cooked through - about 15-20 minutes. The meatballs should reach an internal temperature of 165 degrees.
While the meatballs are in the oven, cook the gluten free pasta according to the directions on the package, then drain.
In a medium sized pot, melt the vegan buttery spread. Add the garlic and cook for a couple of minutes until it becomes fragrant.
Add the gluten free flour, and stir well. Cook for a few minutes to get rid of the raw flour taste.
Slowly add the dairy free milk and continue to stir until the sauce starts to thicken.
Add the dairy free mozzarella shreds and salt and pepper, and stir until the cheese is melted and incorporated into the sauce.
Add the cooked pasta to the sauce and stir. Place some creamy pasta on each plate, and top with the cooked meatballs.
This recipe makes about 16 meatballs. Serving size is about 4 meatballs and 2 ounces of pasta.