Enjoy juicy, delicious gluten-free baked chicken meatballs for a healthy twist on a classic dish. Get the easy recipe and tips to make perfect meatballs every time.
Looking for a healthier meatball option that doesn’t compromise on taste? These delightful baked chicken meatballs are not just tender and juicy on the inside, but they also have a subtly crisp exterior that makes each bite a treat. If you're a busy mom like me who want to whip up something delicious without spending hours in the kitchen, these meatballs are a game changer!
What’s the secret to their incredible flavor? It’s all about the right blend of ground chicken, aromatic herbs and spices, combined with just enough binder to keep everything together. No heavy, dense beef or pork here! These chicken meatballs offer a light yet satisfying texture that melts in your mouth. Plus, they’re completely gluten-free, making them a fantastic choice for families with dietary preferences or restrictions. Chicken meatballs are my absolute favorite because of their taste and texture. It's a bonus that they are also a healthier choice too.
But the versatility doesn’t stop there! These chicken meatballs are perfect for meal prep. You can enjoy them on their own as is. Try adding them to your favorite pasta and sauce, or pile them high in a hearty sub or meatball sandwich. My favorite Easy Tomato and Onion Sauce is so good with them, or use them in the Honey Garlic Meatballs recipe. With this go-to recipe, you’ll have a nutritious and delicious option ready for any occasion—whether you’re feeding the family or hosting a get-together. Get ready to satisfy those meatball cravings in a way that’s both wholesome and incredibly tasty!
Ingredients
- ground chicken
- For the juiciest results, go for a mix of both white and dark meat. If you only use chicken breast, you might end up with dry meatballs—no one wants that!
- olive oil (avocado oil is another good option)
- Olive oil is really great heart-healthy choice. First, I use it to saute the onion and garlic. This extra step transforms their harsh raw flavor into a more sweet, mild one. What a flavor boost!
- Then, I brush more oil on the meatballs before baking them. This gives them a beautiful golden crust—no heavy frying needed!
- onion
- garlic
- Onions and garlic bring in that aromatic goodness that makes your meatballs more delicious and your kitchen smell amazing:).
- oatmeal (old fashioned or quick cooking oats)
- For binding, I use oatmeal, which keeps things gluten-free and adds tenderness without the need for traditional breadcrumbs.
- If you prefer, you can swap in regular breadcrumbs or gluten-free breadcrumbs too.
- water or milk, to cover the oatmeal
- You’ll need a little water or milk to soften the oatmeal. Typically, I’d use milk for breadcrumbs, but here you can choose plain water or any milk you like—about ¼ cup will do. Just add enough liquid along with the egg and yogurt to thoroughly saturate the oats, ensuring they’re nice and tender.
- egg
- The egg is another key player in holding everything together.
- Greek yogurt (unflavored)
- For that rich, creamy texture, I often use sour cream. Using unflavored Greek yogurt is a healthier alternative but still delivers that luscious richness.
- dry herbs and spices
- Don’t forget to season with dry herbs and spices. If you’re feeling adventurous, throw in some fresh herbs like parsley, chives, or dill for an extra burst of flavor.
- salt, ground black pepper (to season the meatballs)
What herbs and spices should you use for meatballs?
I have a couple of go-to blends that I absolutely love. One of my favorites is Trader Joe's Onion Salt, which combines granulated garlic, granulated onion, dry chives, and green onions. I use this one over and over again to season meat, vegetables and sauces.
I also recommend the Simply Organic All Purpose blend, which features onion, black pepper, garlic, parsley, celery, tomato powder, basil, thyme, oregano, sage, and coriander. It’s super versatile and works well in various recipes.
If you’re looking to elevate the savory richness of your meatballs, give Trader Joe's Mushroom Umami Seasoning Blend a try. This seasoning starts with a base of porcini and white button mushrooms, and includes onion, mustard seed, red and black pepper, and thyme. It really adds depth and makes your meatballs incredibly flavorful.
A quick tip: If you’re using a seasoning blend that contains salt, be sure to reduce the amount of additional salt you add. Otherwise, your meatballs could end up too salty. Enjoy experimenting with flavors!
How To Make Healthy Baked Chicken Meatballs
- Preheat the oven to 425 degrees Fahrenheit.
- This step is crucial for achieving that perfect golden-brown finish! Line a rimmed baking sheet with parchment paper or aluminum foil. Brush the bottom with a little oil to prevent sticking and brown the meatballs too.
- Sauté the onion and garlic in a skillet with some olive oil until the onions are tender and lightly golden. Once they’re ready, let them cool for a few minutes.
- While the onion and garlic cool, prepare the binding ingredients.
- In a blender or food processor, grind the oatmeal until it’s nice and fine.
- Pour a splash of water or milk over the oatmeal. Set it aside for a few minutes to soak up the goodness.
- Then, add the egg and Greek yogurt—I like to toss them all into the blender for a quick mix.
- In a large bowl, combine all the ingredients for the meatballs. Everything goes in - the ground chicken, sautéed onion and garlic, soaked oatmeal, egg, yogurt, your favorite dry herbs and spices and the salt and pepper. Mix everything together until well combined.
- Now, it’s time to form your meatballs.
- I like to make mine about 1 to 1.5 tablespoons each for a perfect bite-sized treat. Place the meatballs on your prepared baking sheet.
- Brush the tops and sides of the meatballs with the remaining olive oil for that crispy finish.
- Bake in your preheated oven for about 10 minutes.
- After that, switch on the broiler to 475 degrees Fahrenheit and bake for an additional 3-5 minutes. Watch to see that the meatballs are lightly golden brown.
- If you made larger meatballs, just keep an eye on them as they may need a bit more time.
- And there you have it—delicious, healthy baked chicken meatballs that your family will love! Enjoy!
More Flavor Options
Looking to add more flavor to your healthy baked chicken meatballs?
Why not sauté some mushrooms along with the onions and garlic? You can blend them in a food processor or chop them finely before mixing them into the meatball mixture. The earthy, savory flavor of mushrooms really elevates the dish!
Instead of the mushrooms, you can also try using other veggies, such as carrots, celery, bell peppers, cauliflower or zucchini. The key is to saute them or roast them, then chop or blend them up finley before adding them to the meatball mixture.
Also, feel free to toss in any fresh herbs you love—think parsley, rosemary, thyme, dill, chives, or oregano. They’ll add a burst of freshness that takes these meatballs to the next level!
Helpful Tips and Frequently Asked Questions
If you’d like to switch things up, ground turkey, beef, pork, or lamb all work great! You can even mix different meats or add some prepared sausage for an extra flavor boost.
Ground chicken tends to be softer than pork or beef. That's normal! If you grind the meat yourself, it will be firmer than store-bought ground chicken.
Start with half the binder ingredients and consider adding more oatmeal or breadcrumbs to give it some bulk. You can also reduce the egg, milk, and yogurt for a sturdier mixture.
It also helps to chill the meatball mixture before shaping.
Not at all! You can grate the onion or toss it in a food processor, and just mince the garlic. However, sautéing them does enhance the flavor and tones down the sharpness of the raw onion and garlic. (It's the only way I make them lately!)
Brushing the meatballs with oil before baking is key to achieving that nice crisp.
A higher oven temperature also helps them turn golden. While they won’t have the same sear as sautéed meatballs, this method is easier and healthier. Plus, if you toss them in sauce, you won’t even notice the difference!
Serving Suggestions
As you enjoy your healthy baked chicken meatballs, the serving options are endless!
- Fluffy, Homemade Mashed Potatoes
- They’re also perfect tossed with pasta and your favorite tomato sauce for that classic flavor everyone loves.
- Try them in a honey garlic sauce for a sweet and savory treat, instead of the beet meatballs.
- Here are some of our favorite vegetable sides: Sauteed Carrots, Garlic Green Beans, Broccoli and Cauliflower Salad
Healthy Baked Chicken Meatballs
Ingredients
- 2 lbs ground chicken
- 1 small onion finely minced
- 2-4 garlic cloves minced
- 2-3 Tablespoons olive oil divided (for sauteing the onion and garlic, and to brush meatballs before baking)
- ⅔ cup oatmeal old fashioned oats or quick cooking oats
- ¼ cup water or milk for the oatmeal
- 1 egg
- 3 Tablespoons Greek yogurt unflavored(you can also use sour cream instead)
- 1-2 teaspoons dry herbs and spices such as onion/garlic powder, dry thyme, rosemary, parsley, paprika, etc.
- 1 ½ - 2 teaspoons salt ½ teaspoon ground black pepper
Instructions
- 1. Preheat the oven to 425°F. Line a rimmed baking sheet with parchment paper or aluminum foil and brush the bottom with a little oil to prevent sticking.
- 2. Sauté the onion and garlic. In a skillet, heat about 1 - 1.5 Tablespoons olive oil and sauté the onion and garlic until the onions are tender and lightly golden on medium low heat, 5-8 minutes. Let them cool for a few minutes.
- 3. Prepare the binding ingredients. In a blender or food processor, grind the oatmeal until it’s finer. Pour a splash of water or milk over the oatmeal and set it aside for a few minutes to soak. Then, add the egg and Greek yogurt—toss it all into the blender for a quick mix!
- 4. Combine all the meatball ingredients. In a large bowl, mix together the ground chicken, sautéed onion and garlic, soaked oatmeal, egg, yogurt, your favorite dry herbs and spices, and salt and pepper until everything is well combined.
- 5. Form the meatballs. Scoop out about 1 to 1.5 tablespoons of the mixture for each meatball. Place them on your prepared baking sheet.
- 6. Brush with olive oil. Brush the tops and sides of the meatballs with the remaining olive oil for a crispy finish.
- 7. Bake the meatballs. Bake in the preheated oven for about 10-12 minutes. Then, switch on the broiler to 475°F and bake for an additional 3-5 minutes, watching closely until the meatballs are lightly golden brown. If your meatballs are larger, they may need a bit more time.
- 8. Serve hot.Enjoy the meatballs hot on their own, or add them to your favorite sauce for a delicious meal.
Thank you Olga. I am going to try making these this week. If I am planning to use breadcrumbs should I soak them in milk. Any other guidance if using breadcrumbs?
Hi Nadia, Yes, if you use breadcrumbs, soak them in milk as well. You can use the same amount of breadcrumbs and use enough milk to cover them.
These turned out great! I'm surprised how well the oats and Greek yogurt work. To save time, I just dropped meatballs directly from a cookie scooper onto the baking sheet, and used an oil sprayer to spray with olive oil. Next time I might add fresh herbs and experiment with spices. Overall, definitely recommend this recipe.
Thanks so much for your kind comment, Lena! I'm so glad the meatballs turned out great for you. I love how you used the cookie scooper—such a time-saver, and I bet it made the process even easier! The olive oil spray is a great idea too for a light, even coating. I agree, fresh herbs and spices would be an awesome way to customize the flavor. I’d love to hear how they turn out next time! Thanks again for recommending the recipe, and I hope you continue to enjoy making it!