It is 6pm and your family is hungry. You want something healthy but very tasty. These Gluten-Free Chicken Meatballs are the perfect answer. They are tender, juicy, and so easy to make.
This recipe delivers a high-protein meal without any fuss. You can have dinner on the table in under 45 minutes. It is a fresh take on a classic comfort food. Your kitchen will smell amazing while these bake.
Why This Recipe Is a Winner
This recipe is a total weeknight winner for busy parents. It uses simple ingredients you likely already have. You get a satisfying meal that fits your gluten-free lifestyle. These meatballs stay moist and never feel heavy.
They are also a great way to feed a crowd fast. You can easily double the batch for a big gathering. Everyone can enjoy them regardless of their dietary needs. They are perfectly seasoned for everyone to love.
Simple Cooking Steps
Making these is as simple as it gets. You just mix, roll, and pop them in the oven. There is no messy frying on the stove today. This keeps your kitchen clean and your stress low.
Even beginner cooks will find this totally doable and fun. The oven does most of the hard work for you. You just need a bowl and a baking sheet. It is a great recipe for kids to help with too.
Ingredients You’ll Need
These ingredients are mostly pantry staples you probably have right now.
- 1 lb ground chicken
- 1/2 cup gluten-free panko-style breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 large egg, lightly beaten
- 2 cloves garlic, minced
- 1/4 cup fresh flat-leaf parsley, finely chopped
- 1 tsp dried oregano
- 1/2 tsp sea salt
- 1/4 tsp cracked black pepper
- 1 tbsp extra virgin olive oil
Step-by-Step Directions
- Preheat the oven to 400°F (200°C) and line a rimmed baking sheet with parchment paper.
- In a large mixing bowl, combine the ground chicken, gluten-free breadcrumbs, Parmesan, beaten egg, garlic, parsley, oregano, salt, and pepper.
- Mix by hand until the ingredients are just incorporated, being careful not to over-compress the meat which can cause toughness.
- Form the mixture into 20 uniform spheres, approximately 1.5 inches in diameter each.
- Arrange the meatballs on the prepared baking sheet with at least 1 inch of space between each.
- Lightly brush or spray the surface of the meatballs with olive oil to encourage browning.
- Bake for 20 to 25 minutes, or until the internal temperature reaches 165°F (74°C) on an instant-read thermometer.
- Remove from the oven and let rest for 5 minutes before serving.
Best Ways to Enjoy It
Serve these warm over your favorite gluten-free pasta. They also taste amazing in a toasted sub roll. For a lighter meal, try them with a fresh salad. Add a little marinara sauce for extra comfort. Your family will ask for seconds every time.
Storage & Reheating
Store any leftovers in an airtight container. They stay fresh in the fridge for three days. These are also perfect for freezing for future meals. Reheat them gently in the oven at 350°F for 10 minutes. They make the best easy lunches for work or school.
Recipe Tips
- Do not over-mix the meat to keep them tender.
- Use a small cookie scoop for perfectly even sizes.
- Wet your hands to prevent the meat from sticking.
- Always use an instant-read thermometer for safety.
- Double the batch for easy meal prep later.
- Add a pinch of red pepper flakes for heat.
Ways to Switch It Up
- Swap the chicken for ground turkey if you prefer.
- Use nutritional yeast instead of Parmesan for dairy-free.
- Add fresh spinach for a boost of greens.
- Try fresh basil instead of parsley for a twist.
Common Questions
Can I freeze these meatballs?
Yes, they freeze beautifully for up to three months. Just let them cool completely before placing them in a freezer bag.
How do I know when they are done?
They should reach 165°F and look golden brown. Using a thermometer is the best way to ensure they stay juicy.
Will picky eaters like these?
Most kids love these because they are mild and fun. You can serve them with a side of ketchup or mild marinara.
I hope these meatballs make your weeknights a little easier. There is nothing like a warm, home-cooked meal. Enjoy every bite with the ones you love.
— Lidia
Gluten-Free Chicken Meatballs
Ingredients
- 1 lb ground chicken
- 1/2 cup gluten -free panko-style breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 large egg , lightly beaten
- 2 cloves garlic , minced
- 1/4 cup fresh flat-leaf parsley, finely chopped
- 1 tsp dried oregano
- 1/2 tsp sea salt
- 1/4 tsp cracked black pepper
- 1 tbsp extra virgin olive oil
Instructions
- Preheat the oven to 400°F (200°C) and line a rimmed baking sheet with parchment paper.
- In a large mixing bowl, combine the ground chicken, gluten-free breadcrumbs, Parmesan, beaten egg, garlic, parsley, oregano, salt, and pepper.
- Mix by hand until the ingredients are just incorporated, being careful not to over-compress the meat which can cause toughness.
- Form the mixture into 20 uniform spheres, approximately 1.5 inches in diameter each.
- Arrange the meatballs on the prepared baking sheet with at least 1 inch of space between each.
- Lightly brush or spray the surface of the meatballs with olive oil to encourage browning.
- Bake for 20 to 25 minutes, or until the internal temperature reaches 165°F (74°C) on an instant-read thermometer.
- Remove from the oven and let rest for 5 minutes before serving.
