Easy Gluten Free Chicken Meatballs (Fried/Oven Baked)
Made with lean ground chicken and almond flour instead of traditional breadcrumbs, these ground chicken meatballs are packed with protein and flavor without any of the gluten. The combination of herbs, spices, and cheese creates a mouthwatering dish that's perfect for a cozy family dinner or meal prep for the week ahead.
Ingredients
- 14 oz (400 g) chicken fillet (or ground chicken)
- 9 oz (250 g) grated cheese
- 1 egg
- 1 small onion (chopped)
- 1 tablespoon mayonnaise
- 1 teaspoon salt
- ⅓ teaspoon ground black pepper
- 1.5 tablespoon almond flour
- ⅓ teaspoon red chili flakes
- 1 teaspoon dried thyme (can be substituted with other dried or fresh herbs of your choice)
- 1 teaspoon garlic powder
- ½ cup (45-50 g) grated Parmesan cheese
Instructions
- If using chicken fillets instead of pre-ground chicken, cut them into chunks and place them in a food processor. Pulse until finely ground, being careful not to overprocess.
- In a large bowl, combine the ground chicken, almond flour, grated cheese, egg, chopped onion, garlic powder, chili flakes, mayonnaise, and all seasonings.
- Mix well until thoroughly combined. If too wet, add a bit more almond flour or cheese.
- Heat olive oil in a large pan over medium heat. While the pan is heating, form the mixture into meatballs about the size of a golf ball using your hands or a cookie scoop for uniform sizes. Roll each meatball in grated Parmesan cheese.
- Place meatballs in the hot pan, being careful not to overcrowd (work in batches if needed). Cook until golden brown on all sides and cooked through, about 4-5 minutes per side. Alternatively, for easy baked chicken meatballs, preheat your oven to 392°F (200°C), line a baking sheet with parchment paper, arrange the meatballs with space between them, and bake for 20-25 minutes until golden and cooked through.
- Remove from heat and serve while warm.
Notes
- Using a cookie scoop helps create uniform meatballs that will cook evenly.
- If you have time, chill the meatball mixture for 30 minutes before forming and cooking. This makes the mixture easier to handle and helps the meatballs hold their shape.
- For meal prep, make a double batch of these meatballs and freeze half for a quick and easy weeknight dinner later.
- Add fresh herbs like basil or parsley just before serving for a burst of fresh flavor.
