Name: Baked Chicken Meatballs
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 1 meatball
Ingredients: 1 lb ground chicken (or turkey); 1 egg; 2 Tablespoons olive oil; 1 Tablespoon Worcestershire sauce; 1/4 cup almond flour (gluten-free panko, or gluten-free breadcrumbs); 1/2 cup parmesan cheese; 3 cloves garlic (minced); 2 teaspoons dried Italian seasoning; 1 teaspoon dried parsley; 1/2 teaspoon onion powder; 1/4 teaspoon dried fennel; 1/4 teaspoon red pepper flakes; 1/4 teaspoon kosher salt; 1/4 teaspoon ground black pepper

Jump to Recipe

Who knew an easy to make, baked chicken meatball could be so stinking delicious?!

I’ve been making these baked chicken meatballs a lot lately. I was trying to make a gluten-free, pork-free meatball that still had great flavor and texture (i.e. not dry). I’m just gonna say it… I nailed it. My family has been gobbling these things up every time I make them. Here’s why they’re so awesome:

Really easy to throw together.
Use pantry staples.
Freezable.
Packed with a lot of flavor!
Did I say easy?

Ingredients in Baked Chicken Meatballs

Not only are these so, so easy to make, the ingredients are mostly pantry items! Which I think we can all agree is awesome. All I had to pick up from the store to make these was ground chicken! (You can also use ground turkey). Ground chicken is the star of this meatball show for a two reasons… my husband is cutting out pork and I just like chicken! I obviously make them gluten-free, but you could substitute regular breadcrumbs without a problem.

Other than the ground chicken, you’ll need:

Dried spices: fennel adds that ‘Italian sausage’ flavor, Italian seasoning, parsley, onion powder, salt & pepper.
Garlic: I used fresh garlic because I love it, you could use garlic powder if you wanted to.
Worchestershire sauce: make sure yours is gluten-free. I used Lea & Perrin’s brand.
Egg: which helps hold it all together.
Almond Flour: is also a binder. Gluten-free panko or gluten-free breadcrumbs work as well.
Parmesan cheese: because why not parmesan cheese? Freshly grated is my preference.

Putting the Baked Chicken Meatballs Together

Are you even ready for this? This could not get any easier.

Stir the wet ingredients together.
Add in the dry ingredients and mix to combine.
Mix in the ground chicken with your hands. Be sure to wash your hands and remove your rings first!

To form the meatballs, I use a small cookie scoop! It’s about 1 Tablespoon in size. Just scoop out the little meatballs onto a parchment-lined baking sheet and bake!

The smell coming from the oven will tell you all you need to know, but just wait until they come out! Oh man, they will be browned to perfection…

And so, so hard to resist. I mean seriously. I ate one… or two… or like, ten actually. There should be a warning.

Baked Chicken Meatballs in Rectangular Le Crueset Dish

Warning: It may be hard to resist eating ‘Baked Chicken Meatballs’ straight from the oven. Eating just one will require much restraint. In the event that the meatballs need to actually make it to the dinner table, baking a double-batch is highly advisable.

These little meatballs are the perfect easy weeknight meal. When I make them I just toss them in our favorite sauce:

like this homemade sauce, just omit the sausage
or this jarred sauce.

I then warm the two up together. If the meatballs are frozen you don’t need to thaw them first. Then I serve it all over our favorite pasta!

Speaking of freezing, you can absolutely make a big batch of these and freeze them for future use. I actually highly recommend this! Just store them in an airtight container.

5 from 1 vote