Chicken meatballs are great paired with marinara, spaghetti, or pesto sauce and served over roasted spaghetti squash, riced cauliflower, or noodles.
- 1 lb ground chicken
- 1 large egg
- 1/4 onion, finely chopped
- 2 cloves of garlic, minced
- 1 tsp. dried oregano
- 1 tsp. salt
- 1/8 tsp. thyme
- 1/2 tsp. black pepper
- 1/2 cup almond flour (more if you like a denser meatball)
- 2 Tbsp. cooking fat (coconut oil and ghee are good options)
Preheat Oven to 350 degrees
In a large bowl thoroughly mix all of the ingredients. Roll into golf ball size balls.
Melt the cooking oil in a large skillet or electric frying pan over medium-high heat. When the oil is hot add meatballs to the skillet, keeping a little room in between them for ease of turning them. You may need to do a couple of batches depending on the size of your pan. Brown the meatballs on all sides. Reduce the heat if the pan starts to smoke. Add more oil as needed between batches.
Transfer meatballs to a sheet pan lined with a silicone liner or parchment paper. Place on the center rack of preheated oven and bake for 8 – 10 minutes. Internal temperature should read 160 degrees. Let the meatballs rest for a couple of minutes before transferring them to a serving dish.
My husband loves the Chicken Meatballs so we always make a double batch for leftovers during the week. Chicken Meatballs also make a great meal served with rice or garlic mashed potatoes and vegetables or salad.
Make a double batch and freeze 1/2 of them for another meal later in the month.
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