Healthy Spaghetti & Chicken Meatballs | Gluten & Dairy Free

(PCOS friendly Recipe)



  • 1 lb or 450 grams of minced Chicken 
  • 1 cup fresh Parsley minced 
  • 1 Tbsp minced garlic
  • 1 Tsp Garlic powder 
  • 1 Tsp Onion powder 
  • 1 Tsp Italian seasoning 
  • 1 Tbsp Red Pepper flakes (reduce if you want it less spicy)
  • 2 Tbsp Oat flour
  • 1 egg whisked
  • Salt to taste 

Lil SoSo’s version of Marinara sauce:

  • 700 ml or 24 oz Tomato sauce (I used a sauce made with Pomodoro tomatoes. Ensure that it contains only tomatoes and has no seasonings. Salt is ok.)
  • 2 Tbsp minced Garlic
  • 1/2 cup Minced Red Onion
  • 1 Tbsp Italian seasoning 
  • 1 Tsp Garlic powder
  • 1 Tsp Onion powder
  • 1 Tsp dried Basil 
  • 1/4 Tsp freshly ground Black Pepper 
  • 1/2 Tbsp Red Pepper flakes (reduce or eliminate if you don’t want it to be spicy. I enjoy a spicy marinara.)
  • 1 Tbsp Olive oil 
  • Salt to taste 



  • Pre heat the oven to 400 deg F or 200 deg C.
  • Add all the ingredients to a large bowl and mix until well combined.
  • Line a baking sheet with parchment paper or a silicone baking sheet and spray it with some olive oil spray.
  • Use a small ice cream scoop or a Table spoon to scoop out the meatballs. You will get approximately 20 meatballs if you use a tablespoon measure. 
  • Grease hands with some olive oil and shape the meatballs into smooth rounds. 
  • Bake in the preheated oven at 400 deg F for 20 minutes. 
  • You can refrigerate the meatballs for 4-5 days or freeze them for up to a month.

Marinara Sauce:

  • Heat a pan/skillet to medium heat and add the olive oil. Follow this with the garlic, onions and all the seasonings. Sauté well.
  • Then add the tomato sauce, salt and give it a good mix. Continue heating at medium heat and turn off the heat once the sauce comes to a boil. Be careful of the sauce spluttering when it boils. 
  • Enjoy the sauce with some gluten free spaghetti (I used brown rice spaghetti) and freshly baked meatballs. 

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