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May 1, 2020

Baked Italian Chicken Meatballs (Paleo, Whole30, Keto)

These Italian Chicken Meatballs are the ultimate comfort food. No breadcrumbs or Parmesan required, as these healthy meatballs are made with simple ingredients: ground chicken, tomato paste, one egg, and almond flour. Baked to perfection, then simmered in a marinara sauce for the most tender, juicy, and flavorful meatballs. Paleo, Whole30, Keto, and gluten free too!

Italian Paleo Chicken Meatballs in cast iron skillet

Why You’ll Love These Italian Chicken Meatballs

  • ready in less than 30 minutes
  • grain free (aka no breadcrumbs) and dairy free
  • meal prep and freezer friendly
  • low-carb and high protein
  • loaded with Italian flavor (so good when paired with zucchini noodles, spaghetti squash, or gluten free pasta)

Tips On How To Make Chicken Meatballs

These chicken meatballs are easy to make with just a 5-minute prep time! Once there done baking you can either enjoy them with or without marinara sauce.

  1. First start by lining a baking sheet with parchment paper. This keeps the meatballs from sticking, and leaves you with less mess to clean up. Also preheat your oven so that it’s ready to bake the meatballs.
  2. In a large mixing bowl, combine the ground chicken, egg, almond flour, tomato paste, Italian seasoning, parsley, sea salt, and black pepper. I recommend using your hands to mix the ingredients together. To avoid the mixture sticking, wet your hands first. You can also use a wooden utensil, I just find using my hands easier.
  3. Now you’re ready to roll the meat mixture into balls. Use a cookie scooper or your hands (wet your hands to avoid sticking) to roll the meatball mixture into 1-inch balls. Try to form all the meatballs around the same size so that they cook evenly (this is why a cookie scooper is great to have!) Place them into a single layer roll onto the baking sheet.
  4. Place the baking sheet into the oven, and bake the meatballs for 20 minutes, or until they are fully cooked through.

Healthy Chicken Meatballs Without Breadcrumbs

These Italian chicken meatballs are perfect for anyone following a Paleo, Whole30 or low-carb diet and want an easy dinner in under 30 minutes!

Traditional meatball recipes typically include breadcrumbs, milk, and Parmesan cheese, but I made sure to make this recipe without those ingredients. Almond flour substitutes the breadcrumbs and serves as a bind to keep the meatballs together and to keep them moist and juicy.

How To Store, Reheat, and Freeze Chicken Meatballs

  • To store – store cooked and cooled baked meatballs in an airtight container in the fridge for up to 5 days.
  • To reheat – the easiest way to reheat the chicken meatballs is in the microwave until they are heated all the way through. You can also reheat them in the oven.
    • Frozen meatballs – bake at 400 degrees Fahrenheit for 20-25 minutes (cooked meatballs), and 25-30 minutes (uncooked meatballs).
  • To freeze – freeze the meatballs after they have been baked. Let them cool and then place the baking sheet with the meatballs into the freezer. Allow the meatballs to freeze and then transfer them to a freezer safe container. Freezer them up to 3 months.
Italian chicken meatballs on a plate of zoodles

What To Serve With Paleo Chicken Meatballs

To keep this recipe Paleo, Whole30 compliant, and Keto stick with low-carb whole food options like:

  • Zucchini noodles – spiralize some zucchini for a low-carb noodle option! I recommend this spiralizer. Heat olive oil over medium heat in skillet and sauté zoodles for 1-2 minutes.
  • Appetizer and marinara dip – serve these baked chicken meatballs with some warm marinara sauce for an easy appetizer.
  • Spaghetti squash – another low-carb option. Serve them inside the baked spaghetti squash boats or with shredded spaghetti squash.

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Baked Chicken Meatballs- Italian Style (Paleo, Whole30)


  • Author: Abbey Blackwell
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 4 1x
  • Diet: Gluten Free

Description

These paleo chicken meatballs are the ultimate Italian comfort food. No breadcrumbs or cheese required as these healthy meatballs are made with simple ingredients: ground chicken, tomato paste, one egg, and almond flour. They are baked to perfection and then simmered in a marinara sauce for the most tender, juicy, and flavorful meatballs. Whole30, Keto, and gluten free too!


Ingredients

Scale
  • 1 pound ground chicken
  • 1 large egg
  • 1/2 cup almond flour
  • 1 tablespoon Italian seasoning
  • 1/2 tablespoon parsley
  • 2 teaspoons sea salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons tomato paste

For serving:


Instructions

For the meatballs:

  1. Preheat oven to 400 degrees. Line a half baking sheet with parchment paper. In a large mixing bowl combine all ingredients. Mix until well combined with your hands or a fork.
  2. Using a cookie scooper or your hands, roll the mixture into evenly sized balls (about 1-inch balls), and place them in a single layer on the baking sheet. Makes about 16-20 meatballs.
  3. Bake for 20 minutes, or until meatballs are fully cooked through.

For the marinara sauce:

  1. In a large skillet, heat marinara sauce over low-medium heat. Place the baked meatballs in the sauce, spooning sauce over the top of the meatballs. Cover and simmer on low heat for 5-10 minutes. Garnish with fresh parsley and serve hot.

Notes

  • Dip your hands or scooper in water to avoid the meatball mixture sticking to your hands.
  • Serving size: If serving more than 4 people, I recommend doubling this recipe.
  • To store – store cooked and cooled baked meatballs in an airtight container in the fridge for up to 5 days.
  • To reheat – the easiest way to reheat the chicken meatballs is in the microwave until they are heated all the way through. You can also reheat them in the oven.
    • Frozen meatballs – bake at 400 degrees Fahrenheit for 20-25 minutes (cooked meatballs), and 25-30 minutes (uncooked meatballs).
  • To freeze – freeze the meatballs after they have been baked. Let them cool and then place the baking sheet with the meatballs into the freezer. Allow the meatballs to freeze and then transfer them to a freezer safe container. Freezer them up to 3 months.
  • Category: Main Dish
  • Method: Oven
  • Cuisine: Italian

Keywords: Paleo Italian meatballs, baked paleo meatballs, healthy chicken meatballs without breadcrumbs, baked chicken meatballs, gluten free chicken meatballs

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Hi, I’m Abbey! Certified Training and Nutrition Coach. Of course, I’m a foodie as well, and I love to show others how GOOD healthy eating can taste. Here you’ll find fitness & nutrition content specific to weight loss, as well as easy, real food recipes. I’d love to get to know you!

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