Chicken Meatballs

      These meatballs, besides being perfectly seasoned without containing any common allergens, puff up to the perfect texture when they cook.

     1-1/2 tsp. baking soda
     1/2 tsp. salt (See Salt in the Glossary) 
     1/4 c. rice flour
     1 tsp. black pepper (See Spices in the Glossary) 
     1 tsp. dried rosemary leaves (See Spices in the Glossary) 
     1/2 tsp. dried thyme leaves (See Spices in the Glossary) 
     1/2 tsp. dried whole celery seeds (See Spices in the Glossary) 
     1-1/2 tsp. freshly squeezed lemon juice (See Juice in the Glossary)
     1 onion, grated
     2 lb. ground chicken
     oil (any you are not allergic to) (See Oil in the Glossary)

     In a mixing bowl, stir together the baking soda, salt, rice flour, black pepper, rosemary, thyme, and celery seeds. Add all remaining ingredients and mix thoroughly. Shape as desired (I use a very small food scoop for the purpose); heat some oil and saute on medium heat until golden brown and cooked through. Serve as is or simmer in a sauce for a while.