Easy Gluten-Free Baked Chicken Meatballs
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.
Servings: 4
Calories: 299kcal
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
21 Day Fix: 1 RED, 1/4 YELLOW, 1 1/2 TSP, (optional) trace BLUE (per serving)
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.
Nutrition
Serving: 4g | Calories: 299kcal | Carbohydrates: 11g | Protein: 23g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 139mg | Sodium: 285mg | Potassium: 649mg | Fiber: 1g | Sugar: 1g | Vitamin A: 88IU | Vitamin C: 0.5mg | Calcium: 42mg | Iron: 2mg