If you’re looking for a quick and easy weeknight dinner that’s also packed with flavor and protein, these easy gluten free chicken meatballs are going to be your new go-to! They’re also paleo, Whole30, AIP compliant and freezable, making them perfect for meal prep or whipping up a special date night meal. These versatile meatballs can be enjoyed as an appetizer, snack or satisfying meal. This meal is somehow both light and cozy at the same time! Plus, they’re packed with protein and come together in a snap, making them a great option for anyone following a healthy lifestyle. Whether you’re prepping meals ahead of time for the week, following a specific diet, or simply looking for a flavorful dish, these gluten free chicken meatballs are sure to hit the spot! I love pairing them with this creamy lemon sauce and serving them over mashed potatoes with a side of asparagus- it truly ties the whole dish together!
Equipment Needed
All you need to make these gluten free chicken meatballs is a mixing bowl, baking sheet and a frying pan.
Ingredients Needed
Ground Chicken: I like to use organic and high quality meat whenever I can. My favorite place to get my meat and fish is Butcher Box because they have organic and high-quality options and it gets delivered right to your door!
Garlic: I love using fresh garlic here because it has the best flavor, but feel free to substitute for garlic powder if that’s all you have on hand!
Lemon Zest: Lemon zest is the flavorful, bright yellow outer layer of the lemon peel. It’s packed with concentrated citrus oils that offer a brighter, more intense lemon flavor compared to the juice. Unlike the white pith (the inner layer of the peel), zest has no bitterness and adds a fresh, zesty punch to your dishes!
Avocado Oil: I love using avocado oil because it has a high smoke point. I used this oil in both the meatballs themselves and the creamy lemon sauce.
Breadcrumbs: I use gluten free breadcrumbs in this gluten free meatball recipe! I specifically like to use Paleo Powder brand!
Parsley: Parsley is an excellent source of vitamins A, C, and K. It also boasts folate, iron and potassium, contributing to various bodily processes. It is also loaded with antioxidants. The fiber content in parsley can aid digestion by promoting regularity and gut health. I also love to add extra fresh parsley on top of the dish!
Chives: Chives add delicious flavor to these meatballs. They also contain vitamins A, C and K. It also contains antioxidants and prebiotics. I also like to add extra fresh chives on top of the dish!
Salt: My favorite salt is Redmond’s Real Salt because it is high-quality and made with zero fillers. If you use my discount code LESSWITHLAUR you can get 15% off Redmond’s website. I used salt in both the meatballs themselves and the lemon sauce.
Onion: I love the flavor of sweet onion for this creamy lemon sauce. This works best if the onion is very finely minced!
Coconut Cream: Coconut cream is what makes the lemon sauce creamy and delicious! It also makes the sauce dairy free.
Lemon Juice: The lemon juice is the star of the lemon sauce and gives it a fresh, light and lemony flavor!
Step-By-Step Instructions
Step 1: Gather your ingredients and preheat oven to 400ºF.
Step 2: Mince garlic and chop fresh parsley and chives. Finely chop the sweet onion.
Step 3: Combine ground chicken, garlic, lemon zest, oil, breadcrumbs, parsley, chives and salt in a bowl.
Step 4: Roll mixture into 1 inch balls and place on baking sheet lined with parchment paper.
Step 5: Bake for 35-40 minutes, or until done. Option to broil at the end for 1-2 minutes for extra crispiness.
Step 6: While meatballs are baking, prepare the lemon sauce by combining avocado oil, sweet onion, coconut cream, salt and lemon juice in a pan over low-medium heat.
Step 7: Once meatballs are done, place them into the sauce to soak up the flavor!
How to Zest Lemon
I wanted to also provide guidance on how to zest a lemon because I know there can be some confusion!
Using a microplane: This is the easiest and most efficient method, especially for beginners. A microplane has tiny, sharp teeth that grate off only the zest, avoiding the bitter white pith. Wash and dry the lemon. Hold the lemon in one hand and the microplane in the other. Gently run the lemon back and forth across the microplane, applying light pressure and rotating the lemon as you go. Zest until you have the desired amount.
Using a box grater: This method is also effective, but requires slightly more care to avoid incorporating the pith. Wash and dry the lemon. Locate the fine side of the box grater (not the cheese shredding side). Hold the lemon firmly and grate it across the fine side, using long strokes and rotating the lemon as you go. Be mindful not to press too hard, as this can incorporate the bitter pith.
Using a vegetable peeler (in a pinch): While not ideal, a vegetable peeler can be used to zest a lemon if you don’t have other tools available. However, this method requires more attention and may result in a thicker zest with some pith. Wash and dry the lemon. Use the sharp edge of the peeler to remove thin strips of the yellow peel, avoiding the white pith as much as possible. Once you have enough peel, finely chop it to create zest.
General Tips:
Regardless of the method, only zest the yellow part of the peel. The white pith underneath is bitter and will affect the flavor of your dish.
Wash your lemon before zesting to remove any surface dirt or wax.
If the zest seems too dry, you can rub it between your fingers to release the oils and make it more fragrant.
Use the zested lemon right away for the best flavor, or store it in the refrigerator for up to a day or in the freezer for up to 3 months.
Storage
Store these gluten free chicken meatballs in the refrigerator for up to 4 days. These make a great lunch or dinner meal prep! They also are amazing to store in the freezer, especially if you have issues with histamine.
Variations
There are endless flavor options for these gluten free chicken meatballs!
Add veggies: There is always the option to add extra vegetables into the meatballs. Try adding onion, zucchini or red pepper!
Protein variations: Instead of chicken, try using ground beef or ground turkey in these meatballs instead.
Cooking variations: Try pan frying these meatballs instead of baking them!
Flavor: Try adding some spice to these gluten free meatballs by incorporating red pepper flakes or jalapeños.
Switch up the sauce: Skip the lemon sauce and opt for a classic marinara or pesto instead!
How to Serve
My favorite way to serve these gluten free chicken meatballs is with the creamy lemon sauce drizzled over them. I also love to pair them with mashed potatoes and asparagus for a full dinner!
These gluten free chicken meatballs can also be served over pasta, in a sandwich, on skewers or on an appetizer plate. The options are endless!
Recipe FAQs
Are there gluten free frozen meatballs?
Yes, there are some brands of gluten free meatballs but I prefer to make them myself at home because they have better ingredients and take fresher!
Can you make these meatballs dairy free?
Yes! These meatballs are naturally dairy free.
Can you make these low histamine?
Yes! Personally, I tolerate lemon but if you do not, you can omit it in these meatballs to make herby meatballs instead. My turkey meatball recipe is also low histamine!
Can you make these meatballs egg free?
Yes, these meatballs are egg free!
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If you make these gluten free chicken meatballs and love them, I would really appreciate a 5 star review! I also love seeing your creations so please tag me on Instagram or Tik Tok.
Gluten Free Chicken Meatballs
Equipment
- 1 mixing bowl
- 1 baking sheet
- 1 frying pan
Ingredients
- 1 lb ground chicken
- 2 cloves garlic
- 2 tsp lemon zest
- 1 tbsp avocado oil
- 1/2 cup gluten free breadcrumbs (I used paleo powder)
- 2 tbsp fresh parsley
- 1 tbsp chives
- 1/2 tsp salt
Creamy Lemon Sauce
- 4 tbsp avocado oil
- 1/2 sweet onion
- 1 1/2 cups canned coconut cream
- 1/2 tsp salt
- 3 tbsp lemon juice
Instructions
- Gather your ingredients and preheat oven to 400ºF.
- Mince garlic and chop fresh parsley and chives. Finely chop the sweet onion.
- Combine ground chicken, garlic, lemon zest, oil, breadcrumbs, parsley, chives and salt in a bowl.
- Roll mixture into 1 inch balls and place on baking sheet lined with parchment paper.
- Bake for 35-40 minutes, or until done. Option to broil at the end for 1-2 minutes for extra crispiness.
- While meatballs are baking, prepare the lemon sauce by combining avocado oil, sweet onion, coconut cream, salt and lemon juice in a pan over low-medium heat.
- Once meatballs are done, place them into the sauce to soak up the flavor!
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