Savory Chicken Meatballs
By LAURA
Tender, flavorful chicken meatballs you’ll want to make large batches of to have stashed away for easy meals! Whether baked, skillet-cooked, or air-fried, they pair beautifully with mashed potatoes, gravy, alfredo, or spaghetti marinara. 🍝
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Total Time 30 minutes mins
Course Main Course
Cuisine American
Servings 4 people
Calories 200 kcal
- 1 lb pasture-raised ground chicken
- ½ cup almond flour
- 1 large pasture-raised egg
- ½ cup grated parmesan (vegan option works, too)
- 2 tbsp olive oil
- 2 cloves garlic, minced
- ½ tbsp Italian seasoning
- 1 tsp onion powder
- 1 tsp sea salt
- ½ tsp black pepper
- Optional: red pepper flakes
Preheat oven to 400°F (200°C).Mix all ingredients in a bowl. Wet hands or wear gloves to form about 15 even meatballs (~2 tbsp each).Bake on a parchment-lined sheet for 15 minutes, flipping halfway. Ensure an internal temp of 165°F. We use the … thermometer.Serve them with your favorite sauce, like our homemade marinara recipe.You can also cook your meatballs using one of the preferred methods below.Stovetop: Heat two tablespoons of olive oil in a skillet over medium-high. Cook meatballs for 12–15 minutes, turning frequently.Air Fryer: Place meatballs in a greased basket. Air fry at 400°F (200°C) for 12 minutes, flipping them halfway through.
Storage:
- Refrigerate for up to 5 days.
- Freeze for up to 3 months.