These baked chicken meatballs are the perfect make-ahead protein because they’re easy, delicious, freezable, gluten free, egg free, and dairy free! Who could ask for anything more?
I’m always trying to incorporate more protein in my meals, which is why these juicy chicken meatballs have been on constant rotation.
Not only are they packed with flavor, but they’re incredibly easy to throw together on a moment’s notice with nothing more than pantry staples. Simply mix the ingredients in a bowl, roll the mixture into balls, and bake them in the oven or air fryer. This minimal effort yields maximal flavor!
Shredded zucchini: the secret ingredient!
There’s no need to add breadcrumbs, nut flour, eggs, parmesan cheese, or starch to keep these chicken meatballs tender because shredded zucchini keeps these balls moist (and adds extra nutrients)! Just shred the zucchini, squeeze out the excess liquid, and mix into the meatballs!
I first learned of this fantastic substitute when I was researching how to make an Albondigas Soup recipe for our latest cookbook, Nom Nom Paleo: Let’s Go!, and ever since, it’s been my secret weapon for making crazy-delicious chicken or turkey meatballs!
Pro tips for the best chicken meatballs
- Don’t use super lean ground chicken! If you use ground chicken breast or 99% lean ground chicken, your meatballs will end up powdery and dry. In other words, they won’t taste as good.
- Always squeeze out the excess liquid from the zucchini! Your balls will be too wet if you don’t squeeze out the zucchini. No one likes wet balls!
- Don’t over-mix the meatball mixture! Overworking the meat will lead to tough meatballs!
- Chill the mixture before forming the meatballs! If you want nice, round balls, you should chill the meatball mixture for at least 30 minutes before forming them so they hold their shape better.
- Use one of my Nom Nom Paleo spice blends! All of them work smashingly in this recipe and add so much more flavor and depth than plain old salt!
Ingredients
- Ground chicken or ground turkey: Use dark meat ground chicken or turkey for the best flavor and texture. (Yes, you can use ground beef or ground pork in place of poultry.)
- Small zucchini: Use a zucchini that’s about 6-inches long or about ¼ pound in weight.
- Extra virgin olive oil
- Magic Mushroom Powder: I used my Magic Mushroom Powder here, but any of my four spice blends will work! If you don’t have any, you can substitute Diamond Crystal kosher salt.
- Garlic powder: No need to use fresh garlic, I promise.
- Onion powder: You don’t need to dice up an onion!
- Freshly cracked black pepper
How to make chicken meatballs
Heat the oven to 400°F with the rack in the middle.
While the oven is heating, shred the zucchini with the large holes of a grater. Gather the shredded zucchini in a clean kitchen towel and with a firm grip, wring out the extra liquid.
You should end up with about ¾ cup drained shredded zucchini.
In a large bowl, combine the shredded zucchini with the ground chicken, extra virgin olive oil, Magic Mushroom Powder (or Diamond Crystal kosher salt), garlic powder, onion powder, and pepper.
Gently mix the meatball ingredients with your hands, but don’t overwork the meat. Use the zucchini strands as a guide—once they’re uniformly distributed, you’re done!
Pro tip: FRY & TRY!
At this point, you can check for seasoning by frying up a tiny patty or microwaving it for 30 seconds. Taste it and adjust the seasoning accordingly! Bonus tip: at this point, you can chill the meatball mixture in the fridge for up to a day before forming the meatballs.
Use a 1½ tablespoon disher to portion out 18 individual 1-inch meatballs. Then, coat your palms with extra virgin olive oil and roll the meatballs into uniform spheres.
Place the meatballs on a greased rimmed baking sheet and pop ’em in the oven for about 20 to 25 minutes, rotating at the halfway point.
The meatballs are done when the internal temperature measures 165°F and the tops are lightly browned. Enjoy!
Frequently Asked Questions
You can make paleo spaghetti and meatballs and serve these meatballs with your favorite pasta sauce on top of spiralized zucchini (a.k.a. zoodles), toss them in a vegetable soup, make a meatball and cauliflower rice bowl topped with Sesame Ginger Sauce, or serve them as an appetizer with your favorite dipping sauce!
Any sauce! If you’re serving these meatballs as an appetizer, you can serve them with ketchup, sriracha, a seasoned mayonnaise, All-Purpose Stir-Fry Sauce, marinara sauce, or my Arugula Pesto.
Yes! In batches, you can air-fry the chicken meatballs in a single layer at 400°F for about 12 to 15 minutes. The meatballs will brown a lot nicer in the air fryer than in the oven!
Leftover cooked chicken meatballs can be stored in a sealed container in the fridge for up to 4 days or in the freezer for up to 3 months. They freeze and reheat really well, so make a double batch!
Looking for more paleo meatball recipes?
Looking for more recipe ideas? Head on over to my Recipe Index. You’ll also find exclusive recipes in my cookbooks, Nom Nom Paleo: Food for Humans (Andrews McMeel Publishing 2013), Ready or Not! (Andrews McMeel Publishing 2017), and Nom Nom Paleo: Let’s Go! (Andrews McMeel Publishing 2022)
Chicken Meatballs (Paleo, Whole30, Gluten Free, Egg Free, Nut Free)
Ingredients
- 1 small zucchini about 6 inches long or ¼ pound
- 1 pound ground chicken thighs or ground turkey (not super lean)
- 1½ tablespoons extra virgin olive oil and extra for greasing the pan and hands
- ¾ teaspoon Magic Mushroom Powder or another Nom Nom Paleo spice blend or Diamond Crystal kosher salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ⅛ teaspoon Freshly ground black pepper
Instructions
- Heat the oven to 400°F with the rack in the middle.
- While the oven is heating, shred the zucchini with the large holes of a grater. Gather the shredded zucchini in a clean kitchen towel and with a firm grip, wring out the extra liquid. You should end up with about ¾ cup drained shredded zucchini.
- In a large bowl, combine the shredded zucchini with the ground chicken, extra virgin olive oil, Magic Mushroom Powder (or Diamond Crystal kosher salt), garlic powder, onion powder, and pepper.
- Gently mix the meatball ingredients with your hands, but don’t overwork the meat. Use the zucchini strands as a guide—once they’re uniformly distributed, you’re done!
- At this point, you can check for seasoning by frying up a tiny patty or microwaving it for 30 seconds. Taste it and adjust the seasoning accordingly! Bonus tip: at this point, you can chill the meatball mixture in the fridge for up to a day before forming the meatballs.
- Use a medium (1½ tablespoon disher) to portion out 18 individual 1-inch meatballs. Then, coat your palms with extra virgin olive oil and roll the meatballs into uniform spheres.
- Place the meatballs on a greased rimmed baking sheet and pop ’em in the oven for about 20 to 25 minutes, rotating at the halfway point.
- The meatballs are done when the internal temperature measures 165°F and the tops are lightly browned. Enjoy!
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Delicious!
Super flavorful and a hit with the family! Thank you!
Very easy and incredibly delicious!
Can i add carrot instead of zucchini??
The zucchini is much softer than the carrot so it lends into the meat mixture better. I would suggest a squash instead of carrot.
Easy, delicious and healthy! I made these while in a virtual work meeting!
Are they moist n soft? Do they taste powdery? Can I use 50% of small pieces of thigh meat to give more texture?