These gluten-free baked chicken meatballs are easy to make and freezer-friendly! These delicious meatballs can be made ahead and are perfect for quick weeknight dinners.
5 from 3 votes
Prep Time 15mins
Cook Time 25mins
Total Time 40mins
Course Main Course
Cuisine American, Italian
1lbground chickenor turkey
1Tablespoon Worcestershire sauce
¼cupRicotta Cheeseoptional *see notes
¼cupgluten-free panko breadcrumbsgluten-free Italian breadcrumbs, or almond flour
2teaspoonsdried Italian seasoning
½teaspoon onion powder
¼teaspoonred pepper flakes
¼teaspoon kosher salt
¼teaspoon ground black pepper
Preheat the oven to 425°F. (Use convection setting if you have it.). Line a baking sheet with parchment paper.
Whisk the egg, olive oil, Worcestershire sauce, and ricotta cheese together in a large bowl.
Whisk in the breadcrumbs, parmesan cheese, minced garlic, herbs and spices.
Mix in the ground chicken with your hands or a spoon until mixture is evenly combined.
Scoop 1 Tablespoon-sized portions of the mixture and roll into a ball. Place the meatball on a parchment lined baking pan. Continue forming meatballs until you've used up all of the mixture.
Bake the meatballs at 425°F, 20-25 min, or until the meatballs are golden brown and cooked to 165°F internal temperature.
*Ricotta cheese: Adding ricotta cheese is optional but it is a total game changer! The ricotta makes these meatballs super light and fluffy!To freeze meatballs, bake the meatballs for half of the indicated time in the recipe card. Allow them to cool and then place the meatballs in an airtight freezer bag. Freeze up to 3 months. Finish baking, right from frozen, when you're ready to eat them!