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Golden brown baked chicken meatballs served on a baking sheet with fresh parsley

Gluten-Free Chicken Meatballs

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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 4 servings
Calories 285 kcal

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.