These baked chicken meatballs are packed full of flavor, crispy on the outside and juicy on the inside. They are made with healthy lean ground chicken and are perfectly gluten and dairy free!
My entire family loves this recipe and whenever I bake them, they disappear before I even know. The key to the irresistible juiciness is to add a teeny tiny bit of oil to the mix so they stay nice and moist.
Also, you can easily tweak to make them toddler friendly by reducing the amount of salt and spices as you like.
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What goes well with these chicken meatballs
The ideas are limitless when it comes to this question! While they are so delicious on their own, you can also;
- Serve them over rice or noodles
- Add to simple tomato sauce and use as meatball sauce for pasta
- Cut into half and use in sandwiches - meatball sub!
- Add to your favorite soup broth with vegetables - chicken meatball soup in seconds.
Ingredients for this recipe
- Ground chicken
- Gluten free panko (bread crumbs) - I use this Kikkoman brand
- Oat milk
- Garlic
- Dried basil
- Onion powder
- Smoked paprika powder
- Salt
- Extra virgin olive oil
- Egg
How to make baked chicken meatballs
1. Preheat. Line and lightly grease a baking sheet pan. Preheat the oven to 400°F.
2. Knead. Place all ingredients in a large bowl. Knead with hands until everything is well combined.
3. Shape. Shape into 1 to 1.5 inch balls. They should all be roughly the same size so they will cook evenly. Wet your hands with water slightly to prevent the meat sticking to your hands.
4. Bake. Bake for 20 - 25 minutes, or until the internal temperature reaches 165°F.
*See below recipe card for detailed instructions.
How to store the meatballs
Once cooled, the meatballs can be stored in an airtight container for up to 3 days. They can also be stored in the freezer for up to 3 months in an airtight bag. To reheat the frozen meatballs, simply microwave until they are warm, or you can thaw in the fridge first then heat up in the sauce of your choice.
How to make them toddler friendly
You can reduce the amount of salt to ½ teaspoon (instead of 1 teaspoon) and skip the garlic and basil so they are easier on their little tummies! They work as perfect finger food.
Since my kids inhale these meatballs, I like to cook a huge batch for them and store in the freezer separately.
More chicken recipes...
Recipe
Baked Chicken Meatballs
Ingredients
- 1½ pound ground chicken
- ⅔ cup gluten-free panko bread crumbs
- 2 tablespoons oat milk or any non-dairy milk
- 2 cloves garlic minced
- 2 teaspoons dried basil
- 2 teaspoons onion powder
- 2 teaspoons smoked paprika powder or paprika powder
- 1 teaspoon salt
- 1 tablespoon olive oil
- 1 large egg
Instructions
- Preheat the oven to 400°F/ 204°C. Line and lightly grease or spray a baking sheet pan.
- Place all ingredients in a large bowl. Knead with hands until everything is well combined.
- Shape into 1 to 1.5 inch balls. They should all be roughly the same size so they will cook evenly. Wet your hands with water slightly to prevent the meat sticking to your hands.
- Bake for 20 - 25 minutes, or until the internal temperature reaches 165F.
Notes
Nutrition
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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