These gluten-free chicken meatballs are tasty, healthy, and suitable for the whole family. Made with shredded zucchini and fresh herbs there is no need for breadcrumbs as the chicken meatballs stay tender and full of flavour.
Super versatile these healthy meatballs they can be served with just about anything for dinner or you could also make smaller portions and serve them with toothpicks as an appetizer.
If you are a meatball fan you might like to try these sticky Asian meatballs which can be also enjoyed as a main or served at a cocktail party.
Key Ingredients
- Ground chicken/chicken mince
- Zucchini (courgette)
- Almond meal
- Olive oil
- Fresh herbs, I used chives and parsley, you could use whatever herbs you prefer.
- Onion
- Garlic, minced
- Salt and pepper
Step by Step Instructions
1. Get prepared - Grate the zucchini, roughly chop the herbs and onion.If you are using a food processor then you will just need to roughly chop the above. If you are mixing by hand then chop the herbs and dice the onion finely.
2. Add all of the ingredients to your food processor and pulse until all of the ingredients for the meatballs are combined. Or add all of the ingredients into a large bowl and mix thoroughly.
3. Scoop out the chicken meatball mixture and roll it into a ball (approx 1-1.5 tablespoons in size). Place all of the balls onto a plate.
4. Add 1 tablespoon of oil to a medium-sized frying pan or skillet. Bring the pan to a medium heat.
5. Add the meatballs to the pan so that they are evenly spaced.
Allow the meatballs to cook for 5 minutes on one side then flip and cook until evenly browned for another 5-7 minutes. The meatballs should reach an internal temperature of 74°C/165°F. Some juices will run out of the meatballs and a bit of moisture from the zucchini, this is normal.
6. Remove the chicken meatballs from the pan and serve over a bed of zoodles, salad, rice, pasta (GF if needed), or with a side of vegetables.
How to store:
Add the chicken meatballs to an airtight container and keep them in the fridge for up to 3 days. These meatballs can be easily made in advance and frozen. Freeze in a freezer-safe container for up to 3 months.
Serving suggestions
Keep this dish gluten-free: Serve with gluten-free pasta, rice, quinoa, or millet.
Make low carb: Seve over a bed of zoodles or stir-fried cauliflower rice or serve the meatballs with a salad on the side and some lemon slices. In the main photos, I have used zucchini noodles (or zoodles) and carrot noodles.
Serve over a salad with a delicious dressing drizzled over the chicken meatballs such as this dairy-free ranch dressing.
Go traditional: Serve over pasta with a marinara sauce and top with parmesan cheese.
Other recipes you may like:
These Thai-style chicken skewers are perfect for the BBQ, succulent chicken marinated with Asian flavours.
Healthy and versatile these Greek chicken bowls can be enjoyed as they are or stuffed in pita pockets for a family-friendly meal.
For more tasty recipes and to see what I’ve been getting up to you can follow me on Facebook, Instagram, Pinterest or Twitter.
If you make these easy gluten-free chicken meatballs I would love for you to give them a star rating ★ below. You can also tag me #lovefoodnourish on Instagram – I love seeing your creations!
Gluten-Free Chicken Meatballs
These healthy gluten-free chicken meatballs are delicious, versatile, and easy to make. They make an easy Family-friendly meal. Gluten-free, Dairy-Free, Low-Carb, Paleo Friendly.
Ingredients
- 400gm/14oz ground chicken/chicken mince
- 1 cup zucchini/courgette grated *approx 1 medium-sized zucchini
- ¼ cup almond meal
- ¼ brown onion, medium-sized
- 2 garlic cloves, minced
- 3 Tablespoon olive oil
- 1 Tabsponn olive oil for cooking
- 1 Tablespoon fresh chives
- 1 Tablespoon fresh parsley
- 1 teaspoon salt
- ⅛th teaspoon black pepper
Instructions
- First grate the zucchini/courgette and chop the herbs and onion. If you are using a food processor then you will just need to roughly chop the above. If you are mixing by hand then chop the herbs and dice the onion finely.
- Add all of the ingredients to a food processor and pulse until all of the ingredients for the meatballs are combined. Or add all of the ingredients into a large bowl and mix thoroughly.
- Scoop out the mixture and roll it into a ball (approx 1-1.5 tablespoons) in size. Place all of the balls onto a plate.
- .Add 1 tablespoon of oil to a medium-sized frying pan or skillet. Bring to medium heat. Add the meatballs to the pan so that they are evenly spaced.
- Allow the meatballs to cook for 5 minutes on one side then flip and cook until evenly browned for another 5-8 minutes. The meatballs should reach an internal temperature of 74°C/165°F. Some juices will run out of the meatballs and a bit of moisture from the zucchini, this is normal.
- Remove the meatballs from the pan and serve over a bed of zoodles, salad, rice, pasta (GF if needed), cauliflower rice, or with a side of vegetables.
Notes
- To store, add the chicken meatballs to an airtight container and keep them in the fridge for up to 3 days. These meatballs can be easily made in advance and frozen. Freeze in a freezer-safe container for up to 3 months.
- These chicken meatballs are versatile and can be served with a variety of sides. The nutritional calculation is an estimate only and is based upon the meatballs only and a serving size of 3 meatballs per person with 12 meatballs in total being made. This may change depending on the size of the meatballs you make.
- For more details and step-by-step instructions with photos please see the post.
Nutrition Information
Yield 12 Serving Size 3Amount Per Serving Calories 121Total Fat 9gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 7gCholesterol 35mgSodium 202mgCarbohydrates 1gFiber 1gSugar 1gProtein 8g
This nutritional information is an estimate only and is provided as a courtesy to readers. It was auto-generated based on serving size, number of servings, and typical information for the ingredients listed in the recipe card. Please feel free to use your preferred nutrition calculator. Please consult your doctor about any specific dietary requirements.
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