Mexican Chicken Meatballs (Gluten-Free, Dairy-Free)

These Mexican chicken meatballs (or chicken albondigas) are flavored with spices and simmered in a rich tomato-based sauce, making it a protein-packed comfort food. Serve with rice for a more hearty and filling meal. Naturally gluten-free and dairy-free too.

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Juicy Meatballs for the Perfect Comfort Food

There are few foods as hearty and deeply comforting as meatballs, and these tender, tasy meatballs filled with Mexican flavors are just that.

Perfectly satisfying, and cooked in a rich and spicy tomato-chipotle sauce, you’ll want to eat them over and over again!

Why You’ll Love this Recipe:

• Simple Ingredients: The main ingredients you’ll need for these Mexican meatballs are easily accessible at the local grocery store (nothing fancy required)!.
• Easy to Make: Preparing these chicken albondigas is just a matter of mixing the ground chicken mixture, shaping it into balls, then cooking them before simmering the meatballs in an easy chipotle sauce.
• Totally Gluten-Free & Dairy-Free: The best part is that this chicken meatball recipe is 100% gluten-free and dairy-free, which means that even those with Celiac disease or gluten or lactose intolerances can enjoy them without issues.

Ingredients You’ll Need:

Here’s a visual overview of the ingredients required for making this Mexican chicken meatballs recipe.

(For exact measurement, please scroll down to the printable recipe card at the bottom of this post.)

Recipe Notes + Substitutions:

• Ground Chicken: I’ve used ground chicken to make Mexican chicken meatballs, but you can easily use ground beef, ground pork or ground turkey if you prefer.
• Onion: I used a yellow onion, but a white onion or red onion will work too.
• Panko Breadcrumbs: I used gluten-free panko breadcrumbs to keep this recipe gluten-free. However, if you are not Celiac or gluten-intolerant, you can use regular panko breadcrumbs instead.
• Egg: The egg helps to better bind the ingredients together, so make sure you add it in.
• Spices: I used a mix of ground cumin, ground coriander, and granulated garlic (garlic powder) to add plenty of flavor. If you like a bit more heat, feel free to add a pinch of chili powder, ground paprika, cayenne pepper or chipotle powder as well.
• Olive Oil: I used extra virgin olive oil to cook the meatballs, but you can also use other types of oil (such as canola oil, sunflower oil, avocado oil, etc.) if you prefer.
• Tomatoes: I used one 14 ounce can of chopped tomatoes for convenience, but you can also use fresh roma tomatoes and chop them yourself.
• Chipotle Peppers: Make sure to use chipotle peppers in adobo sauce (as opposed to dried chipotle peppers).

How to Make Mexican Chicken Meatballs:

Combine Meatball Ingredients: Place the ground chicken, finely chopped onion, gluten-free panko breadcrumbs, egg, salt, cumin, coriander, and granulated garlic in a large mixing bowl.

Mix Until Well Combined: Mix everything thoroughly with clean hands or a spoon until the mixture is even and all ingredients are well incorporated.

Dish by Dish Tips:

• Swap Chicken for Other Protein: If you wish, feel free to substitute the ground chicken for other types of ground meat (ground turkey, ground beef, or ground pork).
• Garnishes: I love adding a few sliced jalapeños on top – they add a vibrant pop of color and a big kick of heat! Or you could just sprinkle chopped cilantro or sliced green onions.
• Eat These Meatballs With: For a filling meal, serve these chicken meatballs over a bed of fluffy rice. Or for a low-carb option, cauliflower rice will work.
• Prep Ahead: You can also make the meatballs and freeze them (before cooking them), making them great for meal prep. Then simply thaw them, and cook them in the chipotle sauce the day you wish to eat them.
• Freezing: To freeze, place the uncooked meatballs on a parchment-lined baking sheet in a single layer and place the sheet in the freezer for 1 hour until meatballs are slightly hardened and solid. Then place the chilled meatballs in a freezer bag or a freezer-safe container and freeze until ready.

Other Gluten-Free Meatball Recipes You’ll Love:

• Baked Chicken Meatballs (Gluten-Free, Dairy-Free)
• Turkey Feta Meatballs (Gluten-Free, Dairy-Free)
• Easy Swedish Meatballs (Gluten-Free, Dairy-Free)
• Buffalo Chicken Meatballs (Gluten-Free, Dairy-Free)

Other Mexican Recipes to Make:

Gluten-Free Chicken Dinners to Make:

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Mexican Chicken Meatballs (Gluten-Free, Dairy-Free)

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• Author: Felicia Lim
• Total Time: 1 hour
• Yield: 4 servings 1x
• Diet: Gluten Free

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Description

These Mexican chicken meatballs (or chicken albondigas) are flavored with spices and simmered in a rich tomato-based sauce, making it a protein-packed comfort food. Serve with rice for a more hearty and filling meal. Naturally gluten-free and dairy-free too.

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Ingredients

Units USM Scale 1x2x3x

For the Chicken Meatballs:

• 1 pound ground chicken
• 1 onion, finely chopped
• 1/3 cup gluten-free panko breadcrumbs
• 1 egg
• 1/2 teaspoon salt
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/2 teaspoon granulated garlic
• 2 tablespoons olive oil

For the Sauce:

• 1 can chopped tomatoes (14 ounces)
• 2 chipotle peppers in adobo sauce

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Instructions

1. Preheat Oven: Preheat the oven to 375F.
2. Combine Meatball Ingredients: Place the ground chicken, finely chopped onion, gluten-free panko breadcrumbs, egg, salt, cumin, coriander, and granulated garlic in a large mixing bowl.
3. Mix Until Well Combined: Mix everything thoroughly with clean hands or a spoon until the mixture is even and all ingredients are well incorporated.
4. Shape Ground Chicken Mixture into Balls:  Using slightly damp hands, shape the mixture into meatballs about 1 ½  inches in diameter.
5. Cook Meatballs: Heat olive oil in a skillet over low heat. Place the meatballs in a single layer and pan fry them for about 5 minutes, turning them halfway so they get a light golden crust.
6. Process Tomatoes & Chipotle Peppers: In a high-speed blender or food processor, combine the canned tomatoes (with juice) and chipotle peppers. Blend until smooth to create a smoky, slightly spicy sauce.
7. Transfer to Baking Dish: Transfer the seared meatballs to a Dutch oven or a deep baking dish. Pour the sauce over the meatballs, making sure they are well covered. Cover with a lid or foil and bake in the oven for 30 minutes.
8. Garnish and Serve: Remove from the oven, let the Mexican meatballs rest for a few minutes so the juices redistribute, then serve the chicken albondigas with fresh cilantro, sour cream, jalapeños, or your favorite toppings.

Notes

Ground Chicken: I’ve used ground chicken to make Mexican chicken meatballs, but you can easily use ground beef or ground pork if you prefer.

Onion: I used a yellow onion, but a white onion or red onion will work too.

Panko Breadcrumbs: I used gluten-free panko breadcrumbs to keep this recipe gluten-free. However, if you are not Celiac or gluten-intolerant, you can use regular panko breadcrumbs instead.

Egg: The egg helps to better bind the ingredients together, so make sure you add it in.

Spices: I used a mix of ground cumin, ground coriander, and granulated garlic (garlic powder) to add plenty of flavor. If you like a bit more heat, feel free to add a pinch of chili powder as well.

Olive Oil: I used extra virgin olive oil to cook the meatballs, but you can also use other types of oil (such as canola oil, sunflower oil, avocado oil, etc.) if you prefer.

Tomatoes: I used one 14 ounce can of chopped tomatoes for convenience, but you can also use fresh roma tomatoes and chop them yourself.

Chipotle Peppers: Make sure to use chipotle peppers in adobo sauce (as opposed to dried chipotle peppers).

Prep Ahead: You can also make the meatballs and freeze them (before cooking them), making them great for meal prep. Then simply thaw them, and cook them in the chipotle sauce the day you wish to eat them.

Freezing: To freeze, place the raw meatballs on a parchment-lined baking sheet in a single layer and place the sheet in the freezer for 1 hour until meatballs are slightly hardened and solid. Then place the chilled meatballs in a freezer bag or a freezer-safe container and freeze until ready.

• Prep Time: 20 mins
• Cook Time: 40 mins
• Category: Main Dish
• Method: Stovetop + Baking
• Cuisine: Mexican