Go Back
–+ servings
Gluten-free chicken meatballs on a plate with a serving spoon and a sauce on the side.

Gluten-free chicken meatballs

No ratings yet
AuthorMilena M
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.
Print Recipe Pin Recipe
Prep Time10 minutes
Cook Time40 minutes
Servings18 meatballs (about 2 inches (5cm) in diameter)

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

  1. 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.
  2. 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)
  3. 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
  4. Roll each meatball between your palms to about 2 inches (5cm) in diameter.
  5. 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)
  6. 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.