In our quest to eat healthier, we’ve been eating more chicken than beef. Add to that my need to eat gluten-free and my husband and I have come up with a gluten-free chicken meatball recipe that is delicious, moist, and flavorful!
I’ve always just eye-balled the amount of ingredients when I make meatballs, so the amounts listed are approximate.
The purpose of the dry ingredients is to act as a filler and the purpose of the eggs is to act as a binder to hold the meatballs together.
The meatball mix will be wet and sticky (much more so than if you used ground beef to make meatballs).
- 3 to 4 lbs Chicken thighs
- Approx. 3/4 to 1 cup Gluten-Free 4C Panko breadcrumbs
- 3 large eggs
- Approx. 1/3 cup dried parsley
- Approx. 1/3 cup grated Parmesan cheese
- Approx. 1/2 tsp black pepper
- Approx. 1/2 tsp garlic powder
- Approx. 1/4 to 1/2 tsp garlic salt
It’s important to use chicken thigh which are more moist than chicken breasts. I find that chicken breasts tend to turn out drier.
Begin by mixing all of the dry ingredients in a large bowl (breadcrumbs, parsley, parmesan cheese, pepper, garlic powder, and garlic salt.
Here are the gluten-free breadcrumbs I use. Click the image to add them to your Amazon cart…
Grind up 2 to 4 of the chicken thighs at a time in a food processor or blender. I have THIS Ninja blender and THIS Kitchen Aid food processor. Both work well, but you need to work in small batches then empty the blender, otherwise too much chicken will jam the blender.
Add the ground chicken and eggs to your dry ingredients and mix.
Once fully combined, roll the mixture into meatballs and place on a cookie sheet about 1 inch apart.
Bake on 375 degrees F for about 40 minutes or on convection bake 375 degrees F for about 30 minutes or until the meatballs are cooked fully through.
Once baked you can serve them over pasta or rice or add them to a red tomato sauce as you would ground beef meatballs.