These easy gluten-free chicken meatballs are tender, juicy, flavorful and protein packed. They take just 15 minutes to prep and 30 minutes in total to make. Enjoy them with pasta, as an appetizer or just on their own.
I recommend trying these with your favorite marinara or my dairy-free kale pesto.
Why I Love These Gluten-free Chicken Meatballs
- Juicy and tender - Just like my air fryer turkey burgers, I use grated onion to keep these moist. I also add some extra-virgin olive oil in these meatballs to help with moisture since chicken can by dry on it's own. I promise - these are so tender and juicy, you'll be surprised they are made with ground chicken.
- Versatile - You can eat these on their own, throw in your favorite pasta, or serve as an appetizer...the list goes on.
- Dairy-free friendly - While the recipe does call for grated parmesan, my dairy-free friends can just omit the cheese.
- Grain-free - Not only are these gluten free, but they are also grain free. Making them a low-carb meatball recipe as well!
Have a question about this recipe? Ask AI!
I tested this recipe a few different ways and am so happy to finally have the perfect chicken meatball recipe to share with you all! They are flavorful and so juicy. Using ground chicken in place of ground beef can sometimes result in a drier meatball, but not these.
And I love recipes that use ground meat, especially ground chicken. It's less expensive, protein packed and easy. Check out my easy ground chicken stir fry (also gluten-free) for another ground chicken recipe.
Ingredient Notes
- Extra-virgin olive oil - I use this to add moisture to the meatballs. You can use avocado oil as well.
- Onion - I recommend a yellow onion or sweet onion. A white onion or red onion can be used if needed.
- Ground chicken - I use lean ground chicken (92/7 - 7% fat), but you can also use extra lean. The grated onions and added oil will help make these chicken meatballs moist.
- Parmesan - Shred your own fresh parmesan as it incorporates in the ground chicken much better.
A complete list of ingredients can be found in the recipe card below. The above are some specific notes to help with selecting ingredients.
Clean food tips: In order to avoid antibiotics and GMO feed, I recommend organic chicken. I also recommend organic cheese.
Ingredient Substitutions
- If you need to make these nut-free, you can swap in oats, oat flour (homemade) , or gluten-free breadcrumbs for the almond flour (I have tested these with oats and it turns out great).
- For dairy-free/gluten-free chicken meatballs, simply omit the cheese or sprinkle in some nutritional yeast to give them a nutty/cheesy flavor.
Step-by-Step Directions
Step 1: Add all ingredients to a large mixing bowl.
Step 2: Using a wooden spoon (or your hands) mix ingredients until just combined. Don't overmix.
Step 3: Using about 2 tbsp. of ground chicken mix per ball, roll ground chicken into individual balls and place on a lined baking sheet.
Step 4: Bake at 400-degrees F for 12-15 minutes, or until temperature is 165-degrees F.
Stovetop Directions
If you prefer to make these on the stovetop, simply follow the directions below. One benefit of pan frying them is you get nice crispy edges all around the meatballs. While it's easier to bake them, you can for sure cook them on the stove too.
- Preheat skillet to medium heat and add 1-2 tablespoons of oil (EVOO or avocado oil is recommended).
- Once hot, add the meatballs, leaving some space between them (you'll probably have to work in batches).
- Rotate meatballs every 2-3 minutes, until browned on all sides and fully cooked. Internal temperature should be 165-degrees F when done.
Tip: Ensure meatballs use no more than 2 tablespoon of mixture if cooking them on the stovetop or you run the risk of burning the exterior before they are fully cooked.
Tips for the Best Gluten-free Chicken Meatballs
- Use a box grater to grate the onion. This helps to create a tender and juicy interior and adds extra flavor - I highly recommend you use this approach vs. chopping the onion. I also do this in my air fryer turkey burgers.
- Do not overmix the ground chicken mixture. Mix just until the ingredients are combined. Overmixing can result in tough and dense meatballs.
- Use a 2-tablespoon spring-loaded cookie scoop for scooping the meat mixture to keep them all the same size. You can either place them directly on the baking sheet, or use your hands to make a more uniform "ball" shape.
- If needed, wet your hands slightly to prevent the meat mixture from sticking to your hands.
- Don't overbake. A digital meat thermometer is best to ensure you cook the meatballs to 165-degrees F.
Serving Suggestions
Oh, meatballs - so many ways to enjoy these little protein packed gems! Obviously you can use these for spaghetti and meatballs. But if you're in need of some other ideas on how to enjoy these gluten-free chicken meatballs, check out some ideas below.
- Add to zucchini noodles and your favorite sauce.
- Make pesto pasta and meatballs with my vegan kale pesto.
- Eat alongside a one-pan vegetarian skillet lasagna.
- Enjoy as your protein next to your favorite salad, or try on the side with this healthy broccoli kale salad or easy superfood salad.
- Throw in some toothpicks and serve as a tasty appetizer with some marinara or pesto for dipping. You could also try my air fryer teriyaki chicken and whipped goat cheese dip for more tasty appetizers.
Recipe FAQs
Chicken is fully cooked when it reaches an internal temperature of 165-degrees F. It's best to use a digital meat thermometer for checking the internal temperature.
Yes, you can omit the cheese or add a couple tablespoons of nutritional yeast for a cheesy/nutty flavor. All other ingredients are naturally dairy-free.
Yes! To do so, preheat air fryer to 400-degrees F. Place meatballs in air fryer with some space between each meatball (you'll have to work in batches). Cook for 10-12 minutes stirring halfway through. Ensure meatballs are cooked to an internal temperature of 165-degrees F.
Storing and Freezing
To store: Store leftover meatballs in an airtight container in the fridge. They will stay fresh for up to 5 days.
To freeze: Go ahead and double the batch because these are so great for freezing (I also love freezing soup, like this chicken kale soup)! Allow meatballs to fully cool and store in a freezer safe container for up to 3 months. I recommend a Stasher bag or ziptop bag so you can squeeze out as much air as possible.
To reheat: To reheat in the oven (best for retaining moisture), preheat oven to 350 F and place meatballs on a lined baking sheet. Bake for 10 minutes, or until heated through. If frozen, bake 20-25 minutes.
You can also reheat in the microwave for 20-30 seconds, or until heated through (the more meatballs the longer it will take).
More Chicken Recipes to Try
If you make this recipe, please let me know what you think! I would so appreciate you leaving a star rating and/or comment below. And don't forget to share a photo on Instagram or Facebook and mention @CleanPlateMama!
Eat Clean.Be Well!
-Sara
Gluten-free Chicken Meatballs
Save This Recipe For Later!
We'll email this post to you, so you can come back to it later. Plus, enjoy weekly clean eating recipes as a bonus.
Equipment
- 1 large mixing bowl
- 1 large baking sheet
Ingredients
- 1 lb. ground chicken
- 1 egg
- ½ cup almond flour
- â…“ cup freshly grated parmesan cheese (omit for dairy free)
- ¼ cup grated yellow onion
- 2 tbsp. extra-virgin olive oil (or avocado oil)
- ½ tsp. fine sea salt
- â…› tsp. ground pepper
- 1 tsp. Italian seasoning
- ½ tsp. garlic powder
Instructions
- Preheat oven to 400-degrees F and line a large baking sheet with parchment paper or use a silicone baking mat. Set baking sheet aside.
- In a large bowl, add all of the ingredients.1 lb. ground chicken, 1 egg, ½ cup almond flour, ⅓ cup freshly grated parmesan cheese, ¼ cup grated yellow onion, 2 tbsp. extra-virgin olive oil, ½ tsp. fine sea salt, ⅛ tsp. ground pepper, 1 tsp. Italian seasoning , ½ tsp. garlic powder
- Use a wooden spoon, or your hands, to fully mix ingredients together. But don't over mix - mix until just combined.
- Roll mixture into balls, using about 2 tablespoons of ground chicken mixture per ball. I find it easiest to use a spring-loaded cookie scoop, but a spoon or measuring spoon also work.
- Place meatballs on prepared baking sheet with a little bit of space between each meatball. Bake for 12-14 minutes until cooked through or until internal temperature reaches 165-degrees F.
- Serve on their own, with pasta, or anyway you choose. Enjoy!
Notes
- Do not over mix the ground chicken mixture as this could result in dense and tough meatballs.Â
- If needed, wet your hands slightly to prevent the meat mixture from sticking to your hands.
- A digital meat thermometer is best to ensure you cook the meatballs to 165-degrees F.
Nutrition
Save This Recipe For Later!
We'll email this post to you, so you can come back to it later. Plus, enjoy weekly clean eating recipes as a bonus.
Sara says
Juicy, flavorful, and easy! Just how chicken meatballs should be. I always double the batch and freeze half for easy protein to add to dinner!