Easy Chicken Meatballs (Baked + Stove Top) – a simple, go-to chicken meatball recipe that can be made in the oven or on the stove top! Eat as-is or toss in your favorite sauce!
- 1 lb ground chicken
- 1 egg
- 1/2 cup almond flour*
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- oil (to help with forming meatballs)
- Combine ground chicken, egg, almond flour, onion powder, garlic powder, salt and black pepper in a medium mixing bowl.
- Use a cookie dough scoop to scoop out approx. 1 1/2 tablespoons of meatball mixture, forming a ball, and place on a large plate. Continue until all of the meatball mixture is used. (See Notes)
Stove Top Method:
- Take large/medium cast iron skillet and bring to medium-high heat. Add a tablespoon of oil and use a spatula to spread evenly to coat the pan. Add chicken meatballs and sear on all sides, about 3 minutes.
- Reduce heat and cover continuing to let the meatballs cook another 10-15 minutes, stirring quite often, or until fully cooked (165 degrees in the center).
- Preheat oven to 375.
- Place meatballs on a parchment-lined baking sheet (ensure meatballs aren’t touching).
- Bake on center rack for 18-22 minutes, or until fully cooked (165 degrees in the center).
- Serve however you wish! They go great with most sauces!
- Almond Flour Substitutes:
- Whole30/Paleo: you can use cassava flour in place of the almond flour
- Other: if you aren’t concerned with Paleo/Whole30/Gluten-Free then you can just use breadcrumbs!
- Ground Chicken: Ground chicken can be very sticky so it helps to have a little bowl of oil next to you when you are making the chicken meatballs. Get a little oil on your fingers and then rub on the inside of the cookie dough scoop before scooping up the meatball mixture. The place directly onto the plate and just reform as necessary.
- Storage: once cooked let cool. Then store in an airtight container in the refrigerator for 3-5 days.
- Can I freeze these: Yes! You can freeze them either raw or after they have cooked. To freeze them raw simply form into balls and place on freezer-safe baking sheet. Place in the freezer for a couple hours and then you can put them in a freezer-safe bag without worrying about them freezing together. To bake from raw/frozen just cook at 425 for about 25-30 minutes. To bake from cooked/frozen just cook at 400 for about 15 minutes.
Keywords: chicken meatballs