These baked chicken meatballs are made in the oven until crisp outside and tender inside. Made with regular pantry ingredients, easily made gluten free!
This recipe for baked chicken meatballs is made with just 6 ingredients, each packed with tons of flavor. Make these crisp outside, tender inside meatballs with any cut of ground chicken or even ground turkey!
Why I love these baked chicken meatballs
- Super tender: Whether you make these meatballs with ground chicken breast or leg meat, they’re really moist and tender. The secret’s in the moisture-rich mayo.
- Perfect taste: Like chicken breast, ground chicken doesn’t have a lot of natural flavor. That’s why we add plenty of herbs and spices, plus shredded cheese for depth of flavor.
- Make ahead convenience: You can make the raw mixture 12 hours or more ahead of time, and store it in the refrigerator. Shape and bake the meatballs 20 minutes before dinnertime!
- No special ingredients: Ground chicken is easy to find in any grocery store, and you can use almost any sort of hard or semi-hard cheese. The rest are regular pantry ingredients you already have on hand.
- Freeze well: Freeze the raw, shaped meatball mixture, then defrost overnight in the refrigerator and bake at the end of the day for the freshest, easiest meal. You can also freeze them fully baked.
Key ingredients & substitution suggestions
With just 6 ingredients, this is a recipe that you’ll make a couple of times by rote and then memorize. Your family will want these meatballs very single week!
- Mayonnaise: Even if you don’t like to eat mayonnaise, you won’t make out the flavor of it in these meatballs, and it makes them incredibly moist and tender. You can replace it with 1 additional egg whisked vigorously with 1 tablespoon olive oil.
- Egg: Along with mayo, it binds this mixture together and helps keep the meatballs from being dense. To make these egg-free, try a vegan mayonnaise in place of the mayonnaise and the egg.
- Vegetable bouillon: My mixture of nutritional yeast flakes, minced dried onion, garlic powder, dried parsley, and dried thyme. You can also use 2 tablespoons or 2 cubes of packaged gluten free chicken or vegetable bouillon. Herb Ox and Edward & Son’s Not Chick’N brands are gluten free.
- Panko-style breadcrumbs: I usually use my own homemade coarse gluten free breadcrumbs, but otherwise here are the gluten free brands I buy often: Aleia’s, Good & Gather (Target brand), Ian’s, Jeff Nathan Creations, Nature’s Promise (Stop & Shop brand). Create bulk and texture.
- Shredded Parmesan cheese: Adds so much flavor and texture. I like to buy pre-shredded Parm to use in this recipe because it helps the meatballs hold their shape better than freshly-grated cheese. If you’re dairy-free, you can replace the Parmesan with Violife brand vegan Parmesan or Follow Your Heart dairy free shredded Parmesan. You can also use grated Parmesan for flavor, but expect to add more breadcrumbs to help the mixture hold its shape in balls.
- Ground chicken: I have made this recipe with every type of ground chicken I can find: from 98% to 92% lean ground chicken breast, ground chicken all leg meat, even ground turkey breast, and ground turkey leg meat. They’re all delicious. I really prefer the taste of chicken to turkey, but they all work equally well.
How to make baked chicken meatballs
Make the meatball mixture
- In a large mixing bowl, whisk together the mayonnaise, egg, and vegetable bouillon until smooth.
- Break up the ground chicken and place it on top, then mix gently
- Add the breadcrumbs and shredded Parmesan cheese
Shape the meatballs and bake
- Mix the cheese and breadcrumbs into the ground chicken mixture gently with a spoon.
- Scoop small portions (a #40 ice cream scoop works great) about 1.5 tablespoons each onto a baking sheet
- With wet hands, roll each portion into a round meatball
- Brush the tops of the meatballs with olive oil or spray with cooking oil spray
- Bake at 375°F until brown all over, especially on the bottom, and cooked through
Recipe tips & tricks
Chill the raw mixture for easier handling
This is a really adaptable recipe, since it works well with exactly the ingredients I’ve specified, including pre-shredded cheese and coarse breadcrumbs. But if you make it with grated cheese that doesn’t add much structure, and even finely ground breadcrumbs, your meatballs will still turn out great. Just cover and chill the mixture in the refrigerator until it’s firm enough to handle before shaping it into meatballs.
Handle the ground chicken gently
Break up the ground chicken gently with your fingers before mixing it gently into the mayonnaise and egg mixture. Just like with our gluten free meatballs made from beef, handling the meat too much can make it tough.
Use preshredded Parmesan cheese
I buy a big bag of shredded Parmesan cheese from Trader Joe’s and use it to make these meatballs every week in my house. Preshredded cheese has less moisture but still has tons of flavor, so it adds structure as well as aroma and taste to the recipe.
Make the bouillon powder ahead
I make a big batch of the bouillon powder from this recipe and keep it in a sealed glass container in my pantry. I then use it to season anything poultry-related. It adds so much flavor to our classic gluten free stuffing recipe, is great sprinkled on gluten free ramen, and can make any hot liquid taste like rich chicken stock.
Storage & reheating instructions
Leftover baked chicken meatballs will keep in a sealed container in the refrigerator for up to 3 days.
Freezing instructions
You can freeze any leftover baked meatballs in a freezer-safe container or wrapped tightly in freezer-safe wrap. You can also freeze unbaked but shaped meatballs raw in a single layer on a rimmed baking sheet. Then, pile them into a freezer-safe bag and squeeze out as much air as possible. Defrost overnight in the refrigerator, and bake any raw meatballs as soon as they’re defrosted.
Reheating instructions
If you’ve refrigerated or frozen baked meatballs, you can refresh them in the toaster oven or microwave. Sprinkle them lightly with lukewarm water and reheat in a 300°F toaster oven until warm. If they’ve been frozen, let them defrost in the refrigerator first.
Serving suggestions
These chicken meatballs are packed with savory poultry-style flavor plus umami flavor from the cheese and bouillon powder. They go especially well with our gluten free rice a roni style rice, which has the same seasonings. I also love them with cooked spaghetti or other pasta with oil and garlic, gluten free mac and cheese, and some simple roasted potatoes. They’re delicious as an appetizer, too, with some dipping sauce.
Frequently asked questions
Yes! If you’d prefer, you can cook these meatballs on the stovetop in a pan. Heat a bit less than 1/4-inch of frying oil in a pan over medium heat until rippling. Place the meatballs in a single layer in the pan, without crowding it, and cook on one side for 5 minutes, undisturbed. Turn over and cook on the other side for 4 to 5 minutes more, or until the internal temperature reaches about 175°F.
They’re done baking when they’re lightly golden brown all over, with some darker brown spots, and an internal temperature taken with an instant-read thermometer reads at least 175°F. They’re technically safe to eat at 165°F, but they taste better if you cook them longer.
Yes! You can use ground turkey breast meat or leg meat in this recipe. There’s enough moisture from the mayonnaise that even very lean ground chicken breast or very lean ground turkey breast makes really tender meatballs.
Chicken is generally leaner than beef, and is generally lower calorie. But if you use a lean cut of ground beef like I like to do when I make “regular” meatballs, it’s comparable to less lean chicken leg meat. Beef has more folate and iron than chicken, but chicken is higher in Vitamins A, E, and K. They each have their benefits. (Source.)
Baked Chicken Meatballs Recipe
These baked chicken meatballs are made in the oven until crisp outside and tender inside. Made with regular pantry ingredients, easily made gluten free!
Yield: 24 small meatballs
Prevent your screen from going dark
Ingredients
For the vegetable bouillon
- 1.5 tablespoons (8 g) nutritional yeast flakes (See Recipe Notes)
- 1 teaspoon minced dried onion (or 1/2 teaspoon onion powder)
- ¼ teaspoon dried parsley
- ¼ teaspoon garlic powder
- ¼ teaspoon dried thyme
- ⅛ teaspoon dried turmeric (optional)
For the meatballs
- 1 egg
- 5 tablespoons (70 g) mayonnaise
- Vegetable bouillon powder from above
- 1 pound ground chicken
- ½ cup panko-style breadcrumbs gluten free if necessary
- 2 ounces Parmesan cheese shredded
- Olive oil for brushing (or cooking oil spray)
Instructions
Make the bouillon powder
-
In a small bowl, place the nutritional yeast flakes, dried onion, dried parsley, garlic powder, dried thyme, and optional dried turmeric, and mix to combine well.
Make the meatballs.
-
In a large mixing bowl, place the egg, mayonnaise and bouillon powder, and whisk until smooth.
-
Add the ground chicken, breaking it up a bit with your hands as you put it in the bowl. Mix gently to combine either with your fingers or with a spoon.
-
Add the breadcrumbs and shredded Parmesan, and use a spoon to mix gently to combine. The mixture will be soft.
-
To make the mixture easier to handle, cover the bowl and place it in the refrigerator to chill for 30 minutes. You can also let it sit in the refrigerator, covered, for up to 12 hours, so you can make this mixture in the morning, and bake your meatballs that night.
-
When you’re ready to make the meatballs, preheat your oven to 375°F. Line a large rimmed baking sheet with parchment paper and set it aside.
-
Using a small ice cream scoop or two spoons, scoop the mixture out of the bowl about 1 1/2 teaspoonfuls at a time. Place on the prepared baking sheet about 1 inch apart from one another.
-
Wet your hands and roll each piece of meatball mixture between your wet palms into a ball, then return it to the baking sheet.
-
Using a pastry brush, brush the tops and sides of the meatballs generously with olive oil. Or spray generously with cooking oil spray.
-
Place the baking sheet in the center of the preheated oven and bake for about 22 minutes, or until the meatballs are lightly golden brown on top and golden brown underneath.
-
When the meatballs are done, they should read at least 165°F in the center on an instant read thermometer, but usually when they’re nice and brown, it reads about 180°F. Serve warm.
Notes
If you don't have nutritional yeast, you can try replacing it with a bit of finely grated Parmesan cheese.
To replace the bouillon powder ingredients.
You can also replace the homemade vegetable bouillon with 2 tablespoons or 2 cubes of packaged gluten free chicken or vegetable bouillon. Herb Ox and Edward & Son’s Not Chick’N brands are gluten free.
Nutrition
Serving: 1meatball | Calories: 75kcal | Carbohydrates: 3g | Protein: 5g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 27mg | Sodium: 84mg | Potassium: 117mg | Fiber: 0.3g | Sugar: 0.1g | Vitamin A: 31IU | Vitamin C: 0.2mg | Calcium: 31mg | Iron: 0.3mg
Baked Chicken Meatballs Recipe
These baked chicken meatballs are made in the oven until crisp outside and tender inside. Made with regular pantry ingredients, easily made gluten free!
Yield: 24 small meatballs
Prevent your screen from going dark
Ingredients
For the vegetable bouillon
- 1.5 tablespoons (8 g) nutritional yeast flakes (See Recipe Notes)
- 1 teaspoon minced dried onion (or 1/2 teaspoon onion powder)
- ¼ teaspoon dried parsley
- ¼ teaspoon garlic powder
- ¼ teaspoon dried thyme
- ⅛ teaspoon dried turmeric (optional)
For the meatballs
- 1 egg
- 5 tablespoons (70 g) mayonnaise
- Vegetable bouillon powder from above
- 1 pound ground chicken
- ½ cup panko-style breadcrumbs gluten free if necessary
- 2 ounces Parmesan cheese shredded
- Olive oil for brushing (or cooking oil spray)
Instructions
Make the bouillon powder
-
In a small bowl, place the nutritional yeast flakes, dried onion, dried parsley, garlic powder, dried thyme, and optional dried turmeric, and mix to combine well.
Make the meatballs.
-
In a large mixing bowl, place the egg, mayonnaise and bouillon powder, and whisk until smooth.
-
Add the ground chicken, breaking it up a bit with your hands as you put it in the bowl. Mix gently to combine either with your fingers or with a spoon.
-
Add the breadcrumbs and shredded Parmesan, and use a spoon to mix gently to combine. The mixture will be soft.
-
To make the mixture easier to handle, cover the bowl and place it in the refrigerator to chill for 30 minutes. You can also let it sit in the refrigerator, covered, for up to 12 hours, so you can make this mixture in the morning, and bake your meatballs that night.
-
When you’re ready to make the meatballs, preheat your oven to 375°F. Line a large rimmed baking sheet with parchment paper and set it aside.
-
Using a small ice cream scoop or two spoons, scoop the mixture out of the bowl about 1 1/2 teaspoonfuls at a time. Place on the prepared baking sheet about 1 inch apart from one another.
-
Wet your hands and roll each piece of meatball mixture between your wet palms into a ball, then return it to the baking sheet.
-
Using a pastry brush, brush the tops and sides of the meatballs generously with olive oil. Or spray generously with cooking oil spray.
-
Place the baking sheet in the center of the preheated oven and bake for about 22 minutes, or until the meatballs are lightly golden brown on top and golden brown underneath.
-
When the meatballs are done, they should read at least 165°F in the center on an instant read thermometer, but usually when they’re nice and brown, it reads about 180°F. Serve warm.
Notes
If you don't have nutritional yeast, you can try replacing it with a bit of finely grated Parmesan cheese.
To replace the bouillon powder ingredients.
You can also replace the homemade vegetable bouillon with 2 tablespoons or 2 cubes of packaged gluten free chicken or vegetable bouillon. Herb Ox and Edward & Son’s Not Chick’N brands are gluten free.
Nutrition
Serving: 1meatball | Calories: 75kcal | Carbohydrates: 3g | Protein: 5g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 27mg | Sodium: 84mg | Potassium: 117mg | Fiber: 0.3g | Sugar: 0.1g | Vitamin A: 31IU | Vitamin C: 0.2mg | Calcium: 31mg | Iron: 0.3mg
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Hi, I’m Nicole. I create gluten free recipes that really work and taste as good as you remember. No more making separate meals when someone is GF, or buying packaged foods that aren’t good enough to justify the price. At Gluten Free on a Shoestring, “good, for gluten free” just isn’t good enough! Come visit my bio!
