These gluten-free chicken meatballs are juicy, super flavorful, and easy to make. Kids love them. They are perfect for lunch or dinner. Pair them with a side of salad, potatoes, rice, or anything your heart desires.
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Why you’ll love this recipe
I don’t know about you, but I love chicken. The more ways I can make it, the better. My partner was surprised when I made these gluten-free chicken meatballs because he thought meatballs with chicken couldn’t turn out tasty. I proved him wrong, and now he even asks me to make them more often. This recipe is a perfect alternative to the more traditional beef and pork kufte I also love to make.
You don’t need many ingredients to make this recipe. What’s more important is to use the right meat, and my secret is to caramelize the onion and garlic, which adds more flavor vs. adding it raw.
You can pair them with so many other dishes, such as grilled zucchini salad with basil dressing, black rice with mushrooms, no-mayo potato salad, or brown butter mashed potatoes with crispy garlic, to name a few. Pick your favorite, and you have a complete meal. They are easy to pack on the go, or freeze them for later.
Ingredients notes
Ground chicken. Make sure to use a mix of dark and white meat for juicy meatballs. If you use only white meat, they may turn out dry and not as flavorful.
Yellow onion. It’s perfect for caramelizing and adding flavor and moisture.
Garlic. Use fresh garlic instead of powdered or granulated, as you will want to caramelize it together with the onion.
How to make gluten-free chicken meatballs
Note! For exact measurements and detailed directions, see the recipe card below.
Step 1: Chop the onion and mince the garlic. Sauté the onion until golden brown.
Step 2: Add the garlic and cook until caramelized. Set aside. Chop the parsley.
Step 3: Combine all the ingredients in a bowl, and using your hand, mix them very well.
Step 4: Cover the bowl and refrigerate for at least 30 minutes or up to 24 hours.
Step 5: Form the meatballs in about 2 inches (5cm) in diameter. Heat a skillet with a bit of oil.
Step 6: Cook the meatballs over medium heat.
Step 7: Cover them with a lid for a few minutes before finishing cooking. The internal temperature should me at least 165F (74C).
Recipe Tips
Use dark and white meat. For best flavor and juicy texture, use a combination of dark and white meat.
Mix the ingredients very well. This helps create a better texture and prevents the meatballs from falling apart.
Caramelize the onion well. Make sure the onion is not just cooked until soft and translucent but starts to turn brown, creating more flavor and sweetness.
Use a lid. Once you flip the meatballs to cook on the other side, cover them with a lid and let them cook for 2-4 minutes covered, then remove and finish cooking. This technique helps the meatballs to be plump and juicy on the inside but still with a nice browning on the outside.
Additions and substitutions
These chicken meatballs can be used as a base, but you can add other or more spices to your liking. If you like it spicy, mix in some chili flakes or chili powder. You can add some cumin or turmeric, sun-dried tomatoes, or even cheese (cheddar, mozzarella, or feta… yumm!). There are many options you can play with and make it slightly different each time.
If you want to substitute the chicken with another meat, use a mix of ground beef and pork. I would avoid turkey, as it tends to be pretty dry meat.
Storage and reheating
Store the cooked meatballs in an airtight container in the fridge for up to 4 days, or freeze them for up to 3 months.
To reheat the meatballs, place them covered in a preheated to 350F (180C) oven for a few minutes until the desired temperature. Do the same with frozen, except they will take a bit longer to warm up. Another option is to microwave them.
Recipe FAQ
More recipes to try
This is not a common sauce or dip you would think of using with these gluten-free chicken meatballs, but let me tell you, this basil honey mustard dressing pairs perfectly with them. YOU HAVE TO TRY!
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Gluten-free chicken meatballs
Ingredients
- 165 grams medium yellow onion, chopped
- 4 garlic cloves, minced
- 2 tablespoons oil or butter (1)
- 2.2 pounds ground chicken, 1 kg
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 teaspoon dry thyme, or 2 teaspoons fresh
- 1/4 cup parsley, finely chopped
- 1 egg
- 2 tablespoons oil or butter (2)
Instructions
- Before you start with the recipe, I highly recommend reading the information provided above the recipe card for additional tips, suggestions, and helpful step-by-step photos.
- Peel and finely chop the onion. Mince the garlic. Heat a skillet over medium heat and add the 2 tablespoons of oil or butter. Sauté the chopped onion until it starts to brown, about 5-8 minutes. Towards the end, add the garlic and cook for about a minute. Remove from the heat and set aside to cool.165 grams medium yellow onion, 4 garlic cloves, 2 tablespoons oil or butter (1)
- In a large bowl, combine all the ingredients, except the additional oil or butter. Using your hands, mix everything very well. Cover the bowl with a lid or plastic wrap and refrigerate for at least 30 minutes or up to 24 hours.2.2 pounds ground chicken, 1 teaspoon paprika, 1 teaspoon salt, 1/2 teaspoon ground black pepper, 1 teaspoon dry thyme, 1/4 cup parsley, 1 egg
- Roll each meatball between your palms to about 2 inches (5cm) in diameter.
- Add the last 2 tablespoons of oil or butter to the same pan you cooked the onion in, spreading it evenly across the bottom. Place the skillet over medium heat.2 tablespoons oil or butter (2)
- Place the meatballs in the hot skillet, leaving a bit of space between each. Cook for about 5 minutes on each side. Once you flip them to cook on the other side, cover them with a lid and let them cook for 2-4 minutes. Remove the lid and cook for 1-2 minutes more if needed. The cooking time will vary if you make the meatballs smaller or bigger.It's best to check with a food thermometer the internal temperature of the meatballs, which should be at least 165F (74C). If you don't have a kitchen thermometer, cut one of the meatballs in half to check for doneness.
Notes
- For more information about the recipe, additions and substitutions, storage, and process shots, see the post above the recipe card.