Easy gluten-free chicken meatballs that are baked to golden-brown perfection. Big on flavor, these delicious baked chicken balls are flavored with spices and make the perfect appetizer, snack or main dish. This easy recipe is totally gluten-free and dairy-free too. Go make a big batch to enjoy today!
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Jump to:
- Meatballs for a High-Protein Dish
- Why This Recipe Works:
- Ingredients You’ll Need:
- Recipe Notes + Substitutions:
- How to Make Gluten-Free Chicken Meatballs (Step by Step)
- Dish by Dish Tips/Tricks
- Recipe FAQs:
- What to Serve with Chicken Meatballs?
- Sauces to Dip These Meatballs In:
- Other Gluten-Free Chicken Recipes to Enjoy
- Baked Gluten-Free Chicken Meatballs (Dairy-Free)
Meatballs for a High-Protein Dish
I’ve always loved meatballs because they’re such an easy dish to make, and give you a protein-packed meal that will keep you full for long.
While meatballs are often made with ground beef, we’re making a chicken version today – using ground chicken meat instead.
Trust me when I say that these are delicious, and ready in less than 40 minutes!
Why This Recipe Works:
- Simple Ingredients: The main ingredients required for these baked gluten free chicken meatballs recipe are easily accessible at the local grocery store (nothing fancy required!).
- Easy to Make: Mixing the meatball mixture is a breeze, and once the meatballs are shaped, all that’s left to do is to let them bake until beautifully golden brown. An entire batch of these easy baked chicken meatballs comes together in under 40 minutes!
- Make Your Own Ground Chicken: If you like, you can prepare your own ground chicken by processing chunks of raw chicken breast in the food processor.
- Totally Gluten-Free and Dairy-Free: The best part is that these healthy chicken meatballs are 100% gluten-free and dairy-free, which means that even those with Celiac disease or gluten or lactose intolerances can still enjoy them without worries!
Ingredients You’ll Need:
Here’s a visual overview of the ingredients required for this gluten-free chicken meatball recipe.
(For exact measurements and quantities, please scroll down to the recipe card at the bottom of this post).
Recipe Notes + Substitutions:
- Minced Chicken: I recommend using organic ground chicken if you can. You can either get store-bought ground chicken, or make your own by processing raw chicken breasts. Alternatively, if you prefer using other types of minced meat (such as ground turkey, ground pork, or ground beef) go ahead.
- Egg: The egg is necessary to bind the ingredients together. I have not tried making this chicken meatball recipe without eggs, but if you are allergic to eggs, or would simply prefer to make this egg-free, you may try using acquafaba or an egg-replacer. (If you do make this egg-free, please let me know how it goes in the comments below, I’d love to know!)
- Salt: I used fine table salt, but you can also use fine sea salt or fine Himalayan pink salt.
- Paprika: I like added ground paprika for a kick of heat. Alternatively, you may use ground black pepper, ground cayenne pepper, chili powder or red pepper flakes.
- Granulated Garlic: Adding granulated garlic adds plenty of flavor to these chicken meatballs. You may also use garlic powder or onion powder if you prefer.
- Dried Herbs: I used a combination of dried rosemary, dried thyme and dried oregano. You may use other dried herbs if you prefer.
- Coriander: I like adding ground coriander for extra flavor, but feel free to leave it out if you prefer.
- Parmesan: I used dairy-free parmesan cheese to keep this recipe dairy-free. However, if you are not lactose-intolerant, feel free to use normal parmesan cheese instead.
- Panko Breadcrumbs: I used gluten-free panko breadcrumbs to keep this recipe gluten-free. You may also use gluten-free breadcrumbs instead. However, if you are not Celiac or gluten-intolerant, feel free to use normal panko breadcrumbs instead.
- Parsley: I like adding fresh parsley to the meatballs for extra flavor. Alternatively, you can also use fresh cilantro, spinach or basil.
- Tomato Paste: If you don’t have tomato paste, you can also use tomato sauce or ketchup.
- Chicken Broth: You can either use homemade or store-bought chicken broth. If you are Celiac or gluten-intolerant, make sure to use certified gluten-free chicken broth. Alternatively, you may use bone broth or vegetable broth as well.
- Olive Oil: I like using extra virgin olive oil, but you may also use another vegetable oil instead (such as sunflower oil, corn oil, avocado oil, coconut oil). You may also use melted vegan butter. Alternatively, if you are not lactose-intolerant, feel free to use melted butter or ghee if you prefer.
How to Make Gluten-Free Chicken Meatballs (Step by Step)
1. Preheat and Grease
Preheat the oven to 390F. Grease a 9” x 13” baking dish or deep rimmed baking sheet.
2. Combine Minced Chicken, Egg Salt and Spices
In a large mixing bowl, mix the minced chicken, beaten egg, salt and spices together until combined.
3. Add Parmesan, Panko, Parsley and Tomato Paste
Add the grated dairy-free parmesan, gluten-free panko breadcrumbs, chopped parsley and tomato paste to the mixture.
4. Mix to Get Meatball Mixture
Thoroughly mix all the meatball ingredients with a spoon, spatula or hands until the ingredients are evenly distributed and you have a homogeneous mixture.
5. Form Meatballs
Use a medium cookie scoop to scoop up the mixture, then use wet hands to form balls that are 2-3 inches in diameter. Place the chicken meatballs in a single layer in the previously greased baking dish.
6. Pour Broth and Brush Meatballs with Oil
Pour the chicken broth into the baking dish. Brush the tops of the chicken balls with olive oil.
7. Bake Until Golden Brown
Roast the gluten-free chicken balls in the oven for 20-25 minutes until the tops of the meatballs are golden brown.
8. Serve and Enjoy!
Let the hot gluten-free dairy-free chicken meatballs cool slightly, then serve using the broth (if desired) as well.
Dish by Dish Tips/Tricks
- Swap Out Ground Chicken for Other Ground Meats: I used ground chicken because this is a recipe for gluten-free chicken balls, go ahead and use other types of minced meat (such as minced turkey, minced pork, or minced beef) if you prefer.
- Make Smaller Meatballs: If you prefer, you can make 24 smaller meatballs instead of the 12 meatballs as shown in the recipe.
- Make the Recipe Low-Carb: To make this great recipe low carb, replace the gluten-free panko breadcrumbs with almond flour or almond meal instead.
- Storing: To store, place the cooled gluten-free chicken meatballs in an airtight container and store in the refrigerator for up to 5 days. Reheat in the oven or in the microwave before eating. To freeze, separate the meatballs from the broth and freeze the meaballs in a freezer-safe airtight container or ziplock bags and freeze for up to 2 months. Let meatballs thaw overnight in the refrigerator before reheating and eating.
- To Prevent Over-Browning: If you notice that the meatballs are browning too quickly, cover the meatballs with aluminum foil in the last 5 to 10 minutes of the baking process.
Recipe FAQs:
You’ll need to use some kind of binder to prevent chicken meatballs from falling apart. The most common binders in meatball recipes tend to be breadcrumbs (either normal or panko) or flour.
Typical panko breadcrumns are made with wheat flour, and are not gluten-free. However, you can easily buy gluten-free panko breadcrumbs or make your own.
What to Serve with Chicken Meatballs?
Here are a few of our favorite gluten-free side dishes that go great with these delicious baked chicken meatballs, so you have a complete meal!
Sauces to Dip These Meatballs In:
These sauces pair extremely well with the gluten-free meatballs, but feel free to use your favorite sauce!
P.S. If you try this recipe, I’d love for you to leave a star rating below, and/or a review in the comment section further down the page. I always appreciate your feedback. Be sure to check out my entire Recipe Index for all the recipes on the blog. You can also follow me on Pinterest, Facebook or Instagram! Sign up for my Email List to get fresh recipes in your inbox each week!
PrintBaked Gluten-Free Chicken Meatballs (Dairy-Free)
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
Easy gluten-free chicken meatballs that are baked to golden-brown perfection. Big on flavor, these delicious baked chicken balls are flavored with spices and make the perfect appetizer, snack or main dish. This is totally gluten-free and dairy-free too. Go make a big batch to enjoy today!
Ingredients
- 1 pound minced chicken
- 1 egg, beaten
- 1/2 teaspoon salt
- 1/2 teaspoon ground paprika
- 1/2 teaspoon granulated garlic
- 1/2 teaspoon dried herbs
- 1/2 teaspoon ground coriander
- 1/2 cup dairy-free grated parmesan
- 1/3 cup gluten-free panko breadcrumbs
- 4 tablespoons chopped parsley
- 1 tablespoon tomato paste
- 1 cup chicken broth
- 1 tablespoon olive oil
Instructions
- Preheat and Grease: Preheat the oven to 390F. Grease a 9” x 13” baking dish.
- Combine Minced Chicken, Egg, Salt and Spices: In a large mixing bowl, mix the minced chicken, beaten egg, salt and spices together until combined.
- Add Parmesan, Panko, Parsley and Tomato Paste: Add the grated parmesan, panko, chopped parsley and tomato paste to the mixture.
- Mix to Get Meatball Mixture: Thoroughly mix all the ingredients with a spoon, spatula or hands until the ingredients are evenly distributed and you have a homogeneous mixture.
- Form Meatballs: Use wet hands to form balls 2-3 inches in diameter, and place the chicken meatballs in a single layer in the previously greased baking dish.
- Pour Broth and Brush Meatballs with Oil: Pour the chicken broth into the baking dish. Brush the tops of the chicken balls with olive oil.
- Roast Until Golden Brown: Roast the gluten-free chicken balls in the oven for 25 minutes.
- Serve and Enjoy: Let the hot gluten-free dairy-free chicken meatballs cool slightly, then serve using the broth (if desired) as well.
Notes
Minced Chicken: I recommend using organic, hormones-free, antibiotics-free minced chicken if you can. Alternatively, if you prefer using other types of minced meat (such as minced turkey, minced pork, or minced beef go ahead).
Egg: The egg is necessary to bind the ingredients together. I have not tried making this chicken meatball recipe without eggs, but if you are allergic to eggs, or would simply prefer to make this egg-free, you may try using acquafaba or an egg-replacer. (If you do make this egg-free, please let me know how it goes in the comments below, I’d love to know!)
Salt: I used fine table salt, but you can also use fine sea salt or fine Himalayan pink salt.
Paprika: I like added ground paprika for a kick of heat. Alternatively, you may use ground black pepper, ground cayenne pepper, or chili powder.
Granulated Garlic: Adding granulated garlic adds plenty of flavor to these chicken meatballs. You may also use garlic powder or onion powder if you prefer.
Dried Herbs: I used a combination of dried rosemary, dried thyme and dried oregano. You may use other dried herbs if you prefer.
Coriander: I like adding ground coriander for extra flavor, but feel free to leave it out if you prefer.
Parmesan: I used dairy-free parmesan cheese to keep this recipe dairy-free. However, if you are not lactose-intolerant, feel free to use normal parmesan cheese instead.
Panko Breadcrumbs: I used gluten-free panko breadcrumbs to keep this recipe gluten-free. You may also use gluten-free breadcrumbs instead. However, if you are not Celiac or gluten-intolerant, feel free to use normal panko breadcrumbs instead.
Parsley: I like adding fresh parsley to the meatballs for extra flavor. Alternatively, you can also use fresh cilantro, spinach or basil.
Tomato Paste: If you don’t have tomato paste, you can also use tomato sauce or ketchup.
Chicken Broth: You can either use homemade or store-bought chicken broth. If you are Celiac or gluten-intolerant, make sure to use certified gluten-free chicken broth. Alternatively, you may use bone broth or vegetable broth as well.
Olive Oil: I like using extra virgin olive oil, but you may also use another vegetable oil instead (such as sunflower oil, corn oil, avocado oil, coconut oil). You may also use melted vegan butter. Alternatively, if you are not lactose-intolerant, feel free to use melted butter or ghee if you prefer.
Storing: To store, place the cooled gluten-free chicken meatballs in an airtight container and store in the refrigerator for up to 5 days. Reheat in the oven or in the microwave before eating. To freeze, separate the meatballs from the broth and freeze the meaballs in a freezer-safe airtight container or ziplock bags and freeze for up to 2 months. Let meatballs thaw overnight in the refrigerator before reheating and eating.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Main Dish
- Method: Baking
- Cuisine: Western
Julie says
These chicken meatballs were delicious and I will definitely make them again. Baking in the chicken broth kept the meatballs moist . So good!
Felicia Lim says
Hi Julie! So happy to hear that! 🙂 Thanks for sharing how they went, and I hope to see you around the blog again sometime soon!
xx,
Felicia
Grace Lim says
Hello Felicia,
This is very interesting to note that you are roasting / baking the chicken meat ball in chicken broth to allow the flavor to get absorbed into the chicken meat ball and at the same time leaving the inside of chicken meat ball tender and juicy.
Thank you and God bless!
Mum
Felicia Lim says
Yep, these meatballs are definitely tender and juicy 🙂