Gluten Free Chicken Meatballs
Gluten Free Chicken Meatballs smothered in sauce and cheese and baked until bubbly hot. This healthy GF chicken meatball recipe is a new twist on an Italian classic that's easy to make and will quickly become a family favorite!
Equipment
- Mixing Bowl
- medium cookie scoop
- large baking sheet
- 9 x 13 Casserole Dish
Ingredients
- 1 lb ground chicken
- 1 large egg
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1 teaspoon ground black pepper
- 1 tablespoon Worcestershire sauce
- 1/4 cup grated parmesan
- 1/2 cup unseasoned bread crumbs
- 2 cups marinara sauce
- 1 cup shredded mozzarella cheese
Instructions
- Start by preheating the oven to 375 degrees.
- In a large mixing bowl, add the ground chicken, egg, garlic powder, onion powder, Italian seasoning, salt, black pepper, Worcestershire sauce, grated cheese, gluten free breadcrumbs, and 1/4 cup of the sauce.
- Using your hands, slowly mix until just combined.
- Using a medium scoop, form the meatball mixture into 18 small meatballs and place onto a baking sheet lined with parchment paper or foil or coated with cooking spray.
- Bake the meatballs for 20 minutes.
- As the meatballs cook, cover the bottom of a 9 x 13 casserole baking dish with 1/2 cup of the sauce.
- After the meatballs are done, place them in the baking dish.
- Pour the rest of the sauce over the chicken meatballs and sprinkle the mozzarella cheese over the top.
- Cover the baking dish with foil and bake for another 20 minutes. Serve hot. Sprinkle with fresh basil or any fresh herbs if you like.
Notes
Make-ahead & Storage Tips
These healthy gluten free chicken meatballs store and reheat well, making them perfect for meal prep.
For the week:
Cook the ground chicken meatball recipe completely, and after it cools, place it in glass meal prep containers to heat and eat during the week. It's also helpful to divide the meatballs into individual containers if you're looking for a grab-and-go lunch or dinner.
Bake the meatballs, assemble the recipe into a casserole dish, cover, and refrigerate for 3 to 4 days. On cooking day, continue with the recipe.
Bake and store the meatballs in an airtight container or storage bag and refrigerate for 3 to 4 days. On cooking day, assemble the rest of the ingredients and continue with the recipe.
To freeze:
The easiest way to free this recipe is to cook the chicken meatballs, cool them, and freeze them in freezer bags. Take the meatballs out of the freezer the night before to thaw in the refrigerator. Assemble the meatballs and the rest of the ingredients into the casserole dish and continue with the recipe.
Assemble the ingredients into a disposable casserole dish, cover, label, and freeze. Take out of the freezer the day before to thaw in the fridge. Continue with the cooking instructions; you might need to add more cooking time if it's still cold.
For heat and eat freezer meal, cook the GF chicken meatball parm thoroughly, let the recipe cool, and then portion out into individual containers and freeze. Taking the portion out the day before to thaw in the refrigerator is helpful. However, you can reheat it from frozen, use a microwave dish and reheat it for 3-4 minutes until hot.
Nutrition
Serving: 1gCalories: 184kcalCarbohydrates: 9gProtein: 16gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.04gCholesterol: 83mgSodium: 648mgPotassium: 532mgFiber: 1gSugar: 3gVitamin A: 424IUVitamin C: 5mgCalcium: 122mgIron: 1mg
Tried this recipe?Let us know how it was!