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.