These Ground Chicken Meatballs are savory, herbaceous, and perfect for serving with pasta or as an appetizer with your favorite sauces! Made in just over 30 minutes, they are a family-friendly meal you can prep ahead of time and keep on hand. Dairy-free option.
Why You’ll Love Meatballs
Who doesn’t love a good meatball? Whether you’re serving them in a bowl of gluten-free spaghetti or enjoying them dipped in buffalo sauce, they always hit the spot!
Unfortunately, a lot of store-bought meatballs aren’t gluten-free. Luckily, they’re easy to make at home, and this chicken meatballs recipe is even tastier than anything you’ll find at your local grocery store. They are:
- Quick to Prepare – With minimal prep time and a quick cooking time, this recipe has a total time of just over 30 minutes.
- Customizable – You can easily mix and match different ingredients to suit your flavor preferences and dietary needs.
- Versatile – Enjoy these baked chicken meatballs as an appetizer, snack, or main course!
Chicken Meatball Ingredients
Below is an overview of chicken meatball ingredients and instructions. Be sure to scroll down to the recipe card below for the complete details!
- Ground Chicken – We recommend using chicken that is between 90 and 95% lean. Avoid using extra lean chicken (98-99%), or your meatballs will be too dry!
- Fresh Spinach – Full spinach or baby spinach will work. This adds a boost of nutrients that the picky eaters in your life won’t even be able to taste!
- Parmesan Cheese – For the best results, use a block of parmesan cheese and grate it yourself. Pre-grated varieties have anti-caking agents that prevent them from melting.
- Almond Flour – This replaces the need for breadcrumbs, acting as a binder while adding a boost of healthy fats. If preferred, gluten-free quick-cooking oats can be substituted.
- Herbs and Spices – Fresh chopped parsley or basil leaves, dried Italian seasoning, salt, black pepper, and smoked paprika create a savory, herbaceous taste with notes of warmth.
- Tomato Paste – This adds depth to the savory flavor and helps keep the meatballs moist while also acting as a binder.
- Minced Garlic – Use freshly minced garlic cloves, or opt for garlic powder instead.
Flavor Variations and Substitutes
- Protein – Use ground turkey for turkey meatballs or ground beef or pork if preferred.
- Parmesan – For dairy-free baked chicken meatballs, swap the parmesan for nutritional yeast.
- Seasonings – Mix and match different herbs and spices to make this recipe your own. For instance, for a Mexican-inspired flavor, try replacing the Italian seasoning with 1 teaspoon dried oregano, ½ teaspoon cumin, and ½ teaspoon chili powder.
How to Make Baked Chicken Meatballs
- Preheat your oven, and line two baking sheets with parchment paper or aluminum foil.
- Add the ground chicken, parmesan, almond flour, fresh herbs, tomato pasta, garlic, and spices to a large bowl. Mix until the ingredients are well combined.
- Portion the meatball mixture into equal-sized balls using a medium-sized cookie scoop. You want them to be tight enough to hold their shape but not so compact that they’re dense or hard!
Note: If you don’t have a measuring cup, feel free to use a ¼ cup, and roll the mixture into balls.
- Arrange the meatballs on the prepared baking sheets, leaving a bit of space in between each one. Bake until the ground chicken meatballs are browned and cooked through.
- Broil for the last few minutes to achieve a crispy exterior!
- Rest the meatballs for a few minutes, and enjoy!
Air Fryer Option
- Preheat your air fryer, and grease the basket with cooking spray.
- Prepare the meatballs as stated in the recipe card.
- Arrange the meatballs in the basket, leaving space between each piece.
Pro-Tip: Work in batches as needed so as not to overcrowd your air fryer.
- Air fry until lightly browned and cooked through.
- Rest for a few minutes, and enjoy!
Serving Suggestions
We like to serve this chicken meatballs recipe with marinara sauce, nomato sauce or cauliflower alfredo sauce and gluten-free pasta. However, it could also be enjoyed with dipping sauces like roasted red pepper sauce or mint chimichurri!
Don’t forget to add sides like mashed potatoes or a side salad, too.
How to Store and Reheat
Store leftover meatballs in an airtight container in the refrigerator for up to four days.
To freeze, allow the meatballs to cool completely. Then, arrange them on a baking sheet, and freeze until solid. Transfer the meatballs to a sealable bag or freezer-safe container, and freezer for up to three months.
To reheat, thaw your meatballs in the fridge overnight. Then, warm in a large skillet over medium heat, in the oven, air fryer, or microwave.
More of Our Favorite
Gluten-Free Meatball Recipes
Common Questions
Meatballs need a binding agent to prevent them from falling apart. Many recipes use eggs or panko breadcrumbs. However, for this recipe, we use almond flour and tomato paste instead.
If your meatballs turn out tough, it’s likely either because they were overbaked or packed too tightly.
You’ll know your chicken meatballs are done when they’re lightly golden and have reached an internal temperature of 165 degrees Fahrenheit.
Chicken Meatballs Recipe (Air Fryer Option)
- Total Time: 35 minutes
- Yield: 6 to 7 servings (35 meatballs) 1x
- Diet: Gluten Free
Description
Prepare this ground chicken meatballs recipe in the oven or air fryer in just over 30 minutes for a gluten-free family-friendly meal! Dairy-free option.
Ingredients
- 2 pounds ground chicken 90-95% lean (see notes)
- 1 cup chopped fresh spinach
- ½ cup grated Parmesan or nutritional yeast for dairy-free option
- ½ cup fine almond flour or gluten free quick cooking oats
- 2 Tablespoons fresh chopped parsley or basil leaves + extra to garnish meatballs after cooking
- 2 Tablespoons tomato paste
- 4 teaspoons minced garlic or 2 teaspoons garlic powder
- 4 teaspoons dried Italian seasoning (see flavor options)
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- ¼ teaspoon smoked paprika
Instructions
- Preheat the oven to 400 degrees F and line two sheet pans with parchment paper or aluminum foil, set aside.
- In a large bowl, add the ground chicken,spinach, Parmesan, almond flour, fresh herbs (if using), tomato paste, garlic, Italian seasoning, salt, black pepper, and smoked paprika. Mix until well combined.
- Using a medium cookie scoop, form into even-sized balls (about 1 inch in size) then place on the prepared baking sheet.
- Place in the oven and bake for 20 to 22 minutes, or until the meatballs are browned and cooked through (internal temp at least 165F). Broil the last 1 to 2 minutes for crispy outsides. Remove from the oven and, if desired, serve with nomato sauce or cauliflower alfredo sauce. Garnish with chopped fresh herbs and serve.
To Air Fry:
- Preheat the air fryer to 400° F. Spray the air fryer basket with cooking spray. Once preheated, place 10 to 12 of the meatballs in the air fryer basket and cook for 10-12 minutes, flipping halfway. Remove the meatballs from the air fryer when cooked through (internal temp of at least 165F), place on a clean plate, and cover to keep warm. Repeat the steps above until all meatballs are cooked.
- Store leftovers in an airtight container in the fridge for up to 4 days.
Notes
Substitute Tips – For Mexican flavors, replace the Italian seasoning with 1 teaspoon dried oregano, ½ teaspoon cumin, ½ teaspoon chili powder.
Prep Tips – Avoid using extra lean (98-99%) ground chicken.
Storage Tips – To freeze, place in a freezer-friendly container and freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 20 to 22 minutes
- Category: dinner
- Method: oven
- Cuisine: American
Nutrition
- Serving Size: 5 medium meatballs
- Calories: 269
- Sugar: 0.9 g
- Sodium: 301.1 mg
- Fat: 13.9 g
- Saturated Fat: 4.1 g
- Carbohydrates: 4.8 g
- Fiber: 1.1 g
- Protein: 26.1 g
- Cholesterol: 116.2 mg
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