Ground Chicken Meatballs

A fork with a meatball with a bite out of it held over a plate of meatballs. In the background there are beans rice and a salad in the background - square

Ground Chicken Meatballs

These ground chicken meatballs are juicy, tender, and ready in about 15 minutes. They’re naturally gluten-free and perfect for spaghetti, salads, or an easy appetizer.

Course Dinner

Cuisine Meat

Keyword chicken meatballs, meatballs, what to do with ground chicken

Prep Time 5

Cook Time 10

Total Time 15

Servings meatballs

Calories 135kcal

Author Elaine Benoit

Equipment

Ingredients

1 pound ground chicken
1 teaspoon mustard
1 tablespoon soy sauce
1 teaspoon Worcestershire sauce
1 tablespoon garlic powder
1 teaspoon onion powder
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried tarragon
1/2 teaspoon salt
1 egg
1/2 cup almond flour or breadcrumbs (1/2 - 3/4 cup - depending on the consistency)
1 tablespoons olive oil (for sautéing)

Instructions

In a large bowl place ground chicken and add the rest of the ingredients - start with 1/2 cup of almond flour, add more if it is too wet.
1 pound ground chicken, 1 teaspoon mustard, 1 tablespoon soy sauce, 1 teaspoon Worcestershire sauce, 1 tablespoon garlic powder, 1 teaspoon onion powder, 1 teaspoon dried oregano, 1 teaspoon dried basil, 1 teaspoon dried tarragon, 1/2 teaspoon salt, 1 egg, 1/2 cup almond flour or breadcrumbs
Mix with hands, then roll chicken mixture between palms into 1 1/2 inch in diameter meatballs.
Heat heavy sauté pan. Add 1 tablespoon oil and once that has heated up, place the meatballs in the pan.
1 tablespoons olive oil
Stand over them and flip as it browns, browning all sides. Cook for 10 minutes total.
Serve, eat, and enjoy.

Notes

You can use bread crumbs instead of almond flour - though the AF makes the meatballs so soft and moist.

Helpful tips

You can use other ground meats like turkey, beef, or pork, but I find chicken gives the most tender, moist meatballs.
I use dried basil and tarragon, though oregano or parsley work well too.
Even with the soy sauce, I still add about 1/2 teaspoon of salt to round out the flavor.
You can mix everything with a spatula, but I prefer using my hands so I can feel the texture.
The mixture will be a bit sticky when forming the meatballs; that’s what helps keep them moist.
Store leftovers in an airtight container in the fridge for up to 5 days, or freeze for up to 3 months.

Nutrition