Chicken Meatballs are a child-friendly dinner that’s healthy and super easy to make. I’ve been serving these gluten-free chicken meatballs to the boys since they were in elementary school and this is one of their favorite high-protein dinners. I love serving these paleo meatballs over homemade zoodles.
If you aren’t familiar with zoodles, you’ll definitely want to check out my fabulous tutorial called How to Make Zucchini Noodles. I top these Chicken Meatballs and Zucchini Noodles with the homemade Tomato Sauce from my first book, The Gluten-Free Almond Flour Cookbook. That homemade tomato sauce recipe is super healthy and another dish that’s very easy to make.
- 1 cup zucchini, chopped (about 1 zucchini)
- 1 cup carrots, chopped (about 2 carrots)
- ½ cup parsley, coarsely chopped
- 3 cloves garlic
- ¼ cup blanched almond flour (not almond meal)
- 1 large eggs
- 1 pound boneless skinless chicken breasts
- 1 teaspoon celtic sea salt
- ½ teaspoon ground black pepper
- ¼ teaspoon chili powder
- In a food processor, pulse together zucchini, carrots, parsley, and garlic
- Add almond flour, egg, and chicken
- Add salt, pepper, and chili powder and process until thoroughly combined
- Drop tablespoon sized balls onto a parchment paper lined baking sheet
- Bake meatballs at 350°F for 20 to 25 minutes
This recipe is based on a gluten-free chicken meatball recipe from Kelly Broznya at the Spunky Coconut. I first met up with Kelly and her family at the Boulder Farmer’s Market, and we grabbed some grub. After that we splashed around with her daughters in the creek and walked around downtown for a while. We’ve been dear friends ever since!
Here are some of my other easy paleo dinner recipes for you!
Hi, thanks for the great recipes.
Do you post the nutritional values somewhere?
Sue, for more on that go here:
Have a wonderful day!
I’m new on here
So glad I found you
Made these chicken balls and wow these are fantastic
Thought I made enough for two meals but ate them all in one day
Dinner and the next day cold for lunch
I’m sure another regular in my house
Helene, so glad you you enjoyed these!
I bought ground chicken, can that be used?
Laurie, I haven’t tried that so not sure :-)
I followed the recipe exactly, but mine turned out too moist and mushy; and they were rather pale-looking. Any ideas? Did I maybe process the ingredients too long? Or maybe my zucchini was too large and I should go smaller the next time?
Lauren, thanks for your comment! This happens when too much zucchini is used. If you use 1 cup as specified in the recipe they will be perfect :-)
Are the chicken breasts cooked or raw when you place them in the food processor?
Jeanette, thanks for your comment! The chicken breasts are uncooked when they go in the food processor :-)
is there a way to sub the egg and almond flour with? kids are allergic to eggs and nut based products.
Hi Al, I haven’t tried that so not sure. Here are a couple of links you might like:
I hope you find some recipes in those that work for your kidos.
Sarah B. says
You could try egg replacer and Pablo bread crumbs. Theoretically that should work.
I was thinking of using ground chicken and figured I’d processes everything and then mix in the chicken and give it one or two pulses to make it a tiny bit finer.