Gluten-Free Chicken Meatballs (Baked)
Chicken meatballs without breadcrumbs! Gluten-free chicken meatballs are made with oats for a healthy option with 28 grams of protein.
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Say goodbye to rubbery chicken breast, because these gluten-free chicken meatballs will be your new favorite meal prep protein.
This one-bowl recipe packs 28 grams of protein per serving! They’re also super tasty and tender — and the texture stays perfect even when the meatballs are cold or re-heated. I love these healthy chicken meatballs with gluten-free oats dipped in marinara or served over your favorite saucy pasta.
You’ll love this dietitan-designed chicken meatball recipe for an easy weeknight dinner or a high protein meal prep. If you’d rather make these stovetop simmering in sauce, I’ve included instructions for that too!
Why you’ll love gluten-free chicken meatballs
- NO gluten or wheat
- Made with oats for fiber
- Oven-baked
- 28 g protein
- Amazing cold and re-heated
Swapping breadcrumbs for oats
This easy chicken meatball recipe swaps traditional breadcrumbs for gluten-free oats!
Are breadcrumbs bad to use in meatballs? Absolutely not! Breadcrumbs help give meatballs their shape, and it keeps them moist and tender.
But if you have Celiac disease or a gluten intolerance, traditional breadcrumbs won’t fit your dietary restrictions. Breadcrumbs also aren’t particularly nutrient-dense.
I love using gluten-free oats in meatballs instead of breadcrumbs because it’s an easy way to make them gluten-free. Oats are also loaded with heart-healthy fiber, so they’re a nutritious addition for anyone. They make for the most tender (not tough!) meatballs, too!
Ingredients
Lean ground chicken: You can substitute for any ground meat you enjoy, including lean ground turkey, beef, or pork. Leaner meat means more protein for fewer calories, which can help with weight loss.
Egg: A whole eggs helps gluten-free chicken meatballs keep their shape.
Gluten-free quick oats: Instant oats work too, but I would not recommend using rolled oats (aka old fashioned or large flake) or steel cut oats. You want the oats small enough that they’ll soften in the oven.
Grated parmesan: The key to a tasty chicken meatball is good parm! I’d recommend using freshly grated parmesan for delicious meatballs, although pre-grated parmesan will also work.
Tomato paste: While this is an optional ingredient, I think it adds the most satisfying hint of sweet tomato flavor! Leave this out if you don’t have tomato paste at home or if you don’t like it.
Salt and pepper: A generous serving of salt to help balance all the flavors in these meatballs. I always recommend using freshly cracked black pepper — and to measure it with you heart!
Garlic powder, onion powder, dried parsley: I think dried spices and herbs work perfectly in this recipe, but you’re always welcome to use fresh. I like to keep things easy!
Olive oil: Because we’re using lean meat, I like to add a little bit of fat and moisture back with olive oil. You can skip this if you prefer. You could also substitute for avocado oil, canola oil, or vegetable oil.
Substitutions and variations
- Gluten-free turkey meatballs: swap ground chicken for ground turkey
- Beef or pork meatballs: use any ground meat you enjoy
- Garlic: Add two cloves of minced garlic
- Spicy: Add a generous pinch of crushed red pepper flakes or a scoop of Calabrian chili oil
- Herby: Add a handful of fresh chopped parsley and/or chives
How to make gluten-free chicken meatballs with oatmeal
Position your oven rack to the middle and pre-heat to 400 F.
Line a baking tray with parchment paper and set aside.
In a large mixing bowl, add all ingredients for gluten-free meatballs. Mix until combined and smooth.
Use a 2-tbsp cookie scoop to form gluten-free chicken meatballs. Transfer to the parchment-lined baking pan, with at least 2 cm between each meatball. Repeat until all meat has been used. If you’re using a cookie scoop, you don’t need to roll your meatballs! If you don’t have a scoop, grab meat with a gloved hand and gently roll into shape.
Bake for 14-18 minutes or until the bottom of your meatballs are golden brown. You’ll know they’re done when a thermometer inserted into the center reads 165 F. There should be no pink remaining in the center of your meatballs.
How to make chicken meatballs on the stove
If you’d prefer to make these chicken meatballs without breadcrumbs on the stove, use a large non-stick skillet heated to medium. Add 1-2 tablespoons of olive oil, and gently place your chicken meatballs in the pan. Don’t over-crowd them!
Brown all sides of your chicken meatballs. Then, add a jar of marinara sauce and cover with a lid. Simmer for 10-15 minutes or until the center of your gluten-free chicken meatballs reads 165 F.
Helpful tools
How to serve gluten-free chicken meatballs
- Simmer in pasta sauce and serve over pasta
- Dip in marinara sauce
- Simmer in alfredo sauce and serve over zucchini noodles
- Serve over rice with broccoli and terikyaki sauce
- Pack plain for a high protein snack
How to store
Let your meatballs cool to room temperature before storing in the fridge or freezer.
Fridge: Store in food containers with lids in the fridge for up to three days. You can serve plain or with sauce.
Freezer: Transfer cooled meatballs to a freezer-safe bag and store in the freezer for up to three months. I recommend storing them plain for more versatility.
Re-heat: Re-heat in the microwave for 60-90 seconds or until heated through. You can also re-heat in the air fryer. If you’re re-heating from frozen, defrost in the fridge overnight.
Top tip for the best chicken meatballs
Don’t over-cook! Cooking poultry can be nerve-wracking, but overcooked meatballs will be tough and dry. Use a food thermometer if needed and cook the meatballs to 165 F. Mine take about 16 minutes in the oven at 400 F for a delicious, moist meatball.
More high protein recipes
Frequently asked questions
I used a half pan for this recipe. You can also use a full sheet pan if you have a larger oven.
Yes! You can use ground chicken and ground turkey interchangeably in this gluten-free meatball recipe. You could also use lean ground pork or beef.
No problem! If you don’t have a measured scoop, use a tablespoon to estimate about two tablespoons of meat per meatball. Then, use your gloved hand to gently form into a ball shape and place on the baking pan.
This recipe makes 18-20 gluten-free chicken meatballs. A serving is about 5 meatballs.
Did you try this recipe?
Leave your rating and review below! And don’t forget to post a picture to Instagram, and tag me @real.life.nutritionist.
Gluten-Free Chicken Meatballs (Baked)
Ingredients
- 1 lb lean ground chicken, or turkey
- 1 large egg
- 1/3 cup gluten-free quick oats
- 1/2 cup grated parmesan
- 1 Tbsp tomato paste, optional
- 1 tsp salt
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried parsley
- freshly cracked black pepper, to taste
- 2 tsp olive oil
Equipment
- parchment paper
Instructions
- Position your oven rack to the middle and pre-heat to 400 F.
- Line a baking tray with parchment paper and set aside.
- In a large mixing bowl, add all ingredients for gluten-free meatballs. Mix until combined and smooth, using a gloved hand or wooden spoon.
- Use a 2-tbsp cookie scoop to form gluten-free chicken meatballs. Transfer to the parchment-lined baking pan, with at least 2 cm between each meatball. Repeat until all meat has been used. If you're using a cookie scoop, you don't need to roll your meatballs! If you don't have a scoop, grab meat with a gloved hand and gently press into shape.
- Bake for 14-18 minutes or until the bottom of your meatballs are golden brown. You'll know they're done when a thermometer inserted into the center reads 165 F. There should be no pink remaining in the center of your meatballs. Be careful not to over-cook!
Will this work wit cut up skinless boneless chicken breast?
Yes, but I’d recommend putting it through the food processor so it’s chopped nice and small.
I made this tonight and it was delicious!! My family absolutely loved these as well! Thanks for sharing!
So glad you liked them!! Thanks so much for your review!
I just realized I don’t have quick oats – I only have rolled oats. Will this work? Any tips? Thanks!
Do you have access to a blender or food processor? You can pulse rolled oats in there a few times to break them down!