These Easy Gluten-Free Baked Chicken Meatballs are quick, perfect for meal prep, and just so tasty! Pair them with your favorite pasta, tuck them into a sandwich, or serve them alongside a crisp green salad for a satisfying and fuss-free dinner your whole family will love.
In my opinion, meatballs are THE ultimate dinner hero. They’re like the sweatpants of food—comfy, reliable, and always there for you. You can eat them plain, dunk them in marinara, toss them on spaghetti, or cram them into a sandwich. They’re basically a hug in meat form.
My Asian Chicken Meatballs and my Make Ahead Meatballs have always been reader favorites, but don’t always feel like a busy weeknight hustle. But these these baked chicken meatballs? They are basically just ground chicken and seasonings, yet somehow they are incredibly tasty, not to mention quick, simple, and totally memorizable—they’ve got weeknight magic written all over them.
What to Love About This Recipe
- Perfect for Meal Prep – make these meatballs for meal prep and while you are at it, make a double batch and freeze for when you need a quick meal!
- Picky Kid Approved: My kiddos can often be picky when it comes to meatballs (and other things), but they LOVED these. And so did my husband.
- Baked, Not Fried: Baked meatballs are healthier than pan-fried and WAY easier to clean up.
- Perfect Texture: Adding olive oil ensures they stay moist, while careful mixing keeps them light and tender.
- Endlessly Versatile: Pair with pasta, toss in sauce, add to a salad, make meatball subs, or even serve them as an appetizer.
- Gluten-Free and Dairy-Free Friendly: Made with gluten-free breadcrumbs, these ground chicken meatballs are safe for those with gluten sensitivities (but still delicious for everyone else!). Also, the recipe works with or without added dairy – no need to substitute, just leave the cheese out for a dairy free meatball or if you have picky eater.
Ingredients
You will be amazed at how good these are, despite this super simple ingredient list!
- ground chicken, lean but not fat-free (or sub lean ground turkey)
- large egg – I have not tried this recipe with a flax egg or egg replacement, but if you do, let us know how it works.
- seasoned, gluten-free breadcrumbs (substitute with panko breadcrumbs or whole wheat if not gluten-free)
- extra virgin olive oil
- garlic powder + onion powder
- kosher or sea salt
- olive oil cooking spray
- optional: 1/3 cup grated Parmesan cheese – I do not add this for reasons already stated, but if you love Parmesan, go for it!
- for serving: your favorite tomato sauce, cooked pasta, fresh greens, gluten free bread, whatever you desire!
Instructions
MIX: Combine the egg, breadcrumbs, olive oil, garlic powder, onion powder, and salt. If you’re using Parmesan cheese, mix it in now. Add the ground chicken and gently mix with your hands until just combined.
SHAPE: Using a cookie scoop or lightly oiled hands, shape the chicken mixture into small, evenly sized meatballs. Place them on the prepared baking sheet.
BAKE: Spray the tops of the meatballs with olive oil cooking spray and sprinkle with an additional pinch of salt. Bake for 18–20 minutes at 375 degrees, flipping them halfway through. Use an instant-read thermometer to ensure the internal temperature reaches 165°F and the meatballs are golden brown.
ENJOY: Serve these meatballs with marinara sauce and pasta, with some greens, over zucchini noodles, in a meatball sub, or on their own with your favorite dipping sauce.
Nl’s Tips
- I prefer lean ground chicken instead of fat free ground chicken. Both will work, but you will get more flavor and a juicier texture with lean.
- Do not overwork your meatballs! This is key, especially when you are using a leaner cut of ground meat. You just want to gently combine ingredients and be done. Don’t squeeze or overmix the meat – this will result in dry, tough meatballs.
- Use a small cookie scoop to make meatballs and you really don’t need to roll them perfectly round. I prefer tp just scoop and place on the tray.
What to Serve with Chicken Meatballs
These gluten-free chicken meatballs are versatile and pair beautifully with a variety of sides, making them perfect for weeknight dinners or meal prep. Here are some serving ideas:
- With Pasta:
Serve over gluten-free pasta, orzo, or whole grain pasta with your favorite marinara sauce. For a creamy twist, drizzle them with healthier Alfredo sauce or this pumpkin alfredo! - Over Greens:
For a lighter option, top a bed of arugula tossed with olive oil, lemon juice, and shaved Parmesan. Add a handful of cherry tomatoes or toasted pine nuts for extra flavor. - In a Sandwich:
Tuck them into your favorite crusty bread or gluten-free rolls to make hearty meatball subs. Add marinara sauce, melty mozzarella, and a sprinkle of fresh basil for the ultimate comfort food. - With Veggie Noodles:
Pair with zucchini noodles, spaghetti squash, or even sweet potato noodles for a gluten-free, low-carb option. - As an Appetizer:
Serve them on a platter with toothpicks and a dipping sauce like marinara, BBQ sauce, or a tangy honey mustard. These are great for entertaining or snacking. - In Bowls:
Create a meatball grain bowl with brown rice or quinoa, roasted veggies, and a drizzle of tahini or pesto sauce.
Storage Instructions
- Refrigerate: Allow the meatballs to cool completely, then store them in an airtight container in the refrigerator for up to 4 days.
- Freeze: These meatballs freeze beautifully! Place cooled meatballs in a single layer on lined baking sheet and freeze for 1–2 hours. Transfer to a freezer-safe bag or container and store for up to 3 months.
- Reheating Without Drying Out:
- For best results, thaw in the refrigerator overnight before reheating. However, if you need meatballs like NOW, follow one of these methods.
- In a Sauce: For the juiciest results, reheat meatballs by simmering them on low in a pot of sauce until heated through.
- In the Oven: Preheat to 300°F. Place the meatballs in a baking dish and cover tightly with foil to trap steam. For even more moisture, add a few spoonfuls of sauce or broth to the dish. Heat for about 10–15 minutes or until warmed through.
Recipe FAQs
Absolutely! Just skip the Parmesan cheese, and they’ll still be delicious. This exactly how I make them since I have a dairy free kiddo here.
Yes! After baking, let the meatballs cool completely, then freeze them in a single layer on a baking sheet. Once frozen, transfer to a freezer bag. To reheat frozen meatballs, simmer in sauce over low heat until warm.
Definitely! These meatballs are great for meal prep, so feel free to double the ingredients and bake in batches.
Yes! The same recipe would work well with ground beef to make beef meatballs.
Easy Gluten-Free Baked Chicken Meatballs
Ingredients
- 1 pound ground chicken
- 1 egg
- 1/2 cup seasoned gluten free breadcrumbs
- 2 tablespoons olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon kosher or sea salt + more for sprinkling over top
- olive oil cooking spray
- optional ⅓ cup parmesan cheese
Instructions
- Preheat oven to 375 degrees. Line a baking sheet with parchment paper for easy cleanup.
- Mix egg, breadcrumbs, olive oil, and seasonings to a large mixing bowl, then add in ground chicken. If adding parmesan cheese, you can add that to the bowl at this time, too.
- Using your hands, gently mix ingredients together until just combined, but do not overmix. Chicken is very lean and overmixing the meatballs will result in a dense texture.
- Using a cookie scoop or lightly oil hands, scoop and shape small meatballs and place onto prepared baking sheet.
- Spray meatballs with olive oil cooking spray and sprinkle with a few more pinches of salt.
- Bake for 18-20 minutes, flipping half-way into cook time. Internal temperature should be at least 165 degrees using an instant-read thermometer.
- For a crispier meatball, broil for 2-3 minutes at the end of cook time.
- Serve with your favorite homemade sauce, pasta, green salad, or just about anything else!
Notes
- Refrigerate: Allow the meatballs to cool completely, then store them in an airtight container in the refrigerator for up to 4 days.
- Freeze: These meatballs freeze beautifully! Place cooled meatballs in a single layer on lined baking sheet and freeze for 1–2 hours. Transfer to a freezer-safe bag or container and store for up to 3 months.
- Reheating Without Drying Out:
- For best results, thaw in the refrigerator overnight before reheating. However, if you need meatballs like NOW, follow one of these methods.
- In a Sauce: For the juiciest results, reheat meatballs by simmering them on low in a pot of sauce until heated through.
- In the Oven: Preheat to 300°F. Place the meatballs in a baking dish and cover tightly with foil to trap steam. For even more moisture, add a few spoonfuls of sauce or broth to the dish. Heat for about 10–15 minutes or until warmed through.
Nancylynn says
So easy!