This post may contain affiliate links. Read our disclosure here.
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!
loaded with Italian flavor (so good when paired with zucchini noodles, spaghetti squash, or gluten free pasta)
Tips On How To MakeChicken 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.
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.
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.
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.
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.
What To Serve With Paleo Chicken Meatballs
To keep this recipe Paleo, Whole30 compliant, and Keto stick with low-carb whole food options like:
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!
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.
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.
Bake for 20 minutes, or until meatballs are fully cooked through.
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.
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.
Prep Time:5 minutes
Cook Time:20 minutes
Category:Main Dish
Method:Oven
Cuisine:Italian
Nutrition
Serving Size:5 meatballs
Calories:245
Sugar:1.6 g
Sodium:1237 mg
Fat:6.8 g
Carbohydrates:5 g
Protein:29.6 g
Cholesterol:129.2 mg
Keywords: Paleo Italian meatballs, baked paleo meatballs, healthy chicken meatballs without breadcrumbs, baked chicken meatballs, gluten free chicken meatballs
These meatballs were so salty they burned my tongue. Inedible if you follow the recipe. I am giving them a 5 star because when I changed the salt, they were DELICIOUS!!! Crowd pleaser…I had the whole family ages 7 to 75 over and everyone loved them. Fit everyones diets. Not a meatball left!
These meatballs were so salty they burned my tongue. Inedible if you follow the recipe. I am giving them a 5 star because when I changed the salt, they were DELICIOUS!!! Crowd pleaser…I had the whole family ages 7 to 75 over and everyone loved them. Fit everyones diets. Not a meatball left!
★★★★★
Thanks for the feedback Annika. I decreased the amount of salt in the recipe. Glad everyone enjoyed!