Makes 22 nuggets
1 lb. ground chicken or turkey (85% lean)
¼ cup Wheat-Free Market All-Purpose Baking Mix
1 teaspoon sea salt
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon pepper
Scant ½ cup Wheat-Free Market All-Purpose Baking Mix
2 tablespoons grated parmesan cheese
¼ teaspoon sea salt
Preheat oven to 400 degrees F. Top a cookie sheet with an ovenproof drying rack and set aside. In a medium bowl blend together the chicken, baking mix, salt, garlic, onion and pepper. In a separate medium bowl, blend together the baking mix, parmesan cheese and salt.
Using a 1-1/2 tablespoon scoop, scoop out meat balls directly into the baking mix and parmesan cheese mixture. Once all the meatballs have been scooped, move the bowl around so that the meatballs get coated with the baking mix and parmesan cheese mixture.
Pick up the coated meatballs and flatten them into small chicken nugget shapes and place them on the prepared baking sheet. Bake for 13-14 minutes and then turn oven to broil and cook for an additional 3-4 minutes or until the chicken nuggets are slightly browned.