Easy Chicken Meatballs
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!
Ingredients
- 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
Instructions
Meatball Prep:
- 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).
Oven Method:
- 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).
Serving:
- Serve however you wish! They go great with most sauces!
Notes
- Substitutes: For Whole30/Paleo you can use cassava flour in place of the almond flour. If you aren't concerned with Paleo/Whole30/Gluten-Free then you can just use breadcrumbs!
- 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.
Did you make this recipe?Tag @thewoodenskillet on Instagram!
