Chicken Meatballs

Ingredients & Substitutions

Here I explain the best ingredients for my chicken meatballs recipe, what each one does, and substitution options. For measurements, see the recipe card.

• Ground Chicken – For juicy results, I recommend 93% lean rather than 99%. This recipe works with ground turkey, too.
• Binders – I use my go-to combo of grated parmesan cheese and almond flour. The cheese adds flavor and binds well, while the almond flour is a healthier alternative to breadcrumbs. (I highly recommend using my Wholesome Yum Blanched Almond Flour for the best texture in your chicken meatballs, as many brands are too coarse.) I’ve also made these with gluten-free breadcrumbs instead, and they work just as well.
• Aromatics – Naturally I had to add fresh garlic, but the secret ingredient that makes this chicken meatball recipe stand out is grated onion. Not only does it add flavor, it makes them so much juicier! You can swap in garlic powder and onion powder (3/4 teaspoon each), but it’s just not the same.
• Spices – Italian seasoning, sea salt, and black pepper. Feel free to experiment with seasonings, toss in fresh herbs, or add a pinch of red pepper flakes for a little heat!
• Egg – Just one to keep the meatballs together. A flax egg is fine to substitute.
• Olive Oil – For frying. Avocado oil works, too.

How To Make Chicken Meatballs

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.

1. Mix the binding ingredients. In a large bowl, stir together the grated parm, almond flour (or breadcrumbs of your choice), minced garlic, grated onion, Italian seasoning, salt, pepper, and egg.
2. Add the ground chicken. Gently mix just until the mixture is uniform.

3. Shape the meatballs. Using wet hands, roll the chicken mixture into 1.5-inch balls on a cutting board.
4. Cook them up. Heat the olive oil in a large skillet over medium heat. Add the chicken meatballs in a single layer. Cook, turning occasionally, until browned on all sides and cooked through.
5. Let them rest. Remove from the pan right away, then wait 5 minutes to lock in those juices.

Make Ahead Options

Ground chicken meatballs reheat beautifully, so go ahead and meal prep a big batch to enjoy them all week! There are a few ways you can do this:

• Mix ahead – You can mix up all the ingredients and keep in the fridge covered in plastic wrap for up to 2-3 days. One thing I like about this is the mixture is less sticky if it’s super cold.
• Form the meatballs – They do stick together, so keep them spread out on a large plate or cutting board. Again, cover in plastic.
• Cook ahead – Keep them in an airtight container in the refrigerator for up to 4-5 days. You can microwave leftovers, but I prefer my air fryer (for literally 1 minute without preheating!) to keep them juicy.
• Freeze – You can freeze them raw or cooked. I recommend flash freezing in a single layer on a lined baking sheet first to prevent sticking, then transfer to a zip lock bag once they are solid. They’re best for up to 6 months frozen raw, or 3 months frozen cooked. If you heat from frozen, it’s easier to just bake them (25-30 minutes if raw, 15-20 minutes if cooked).

Serving Ideas

I actually made these chicken meatballs years ago with a Swedish sauce (you can now find that recipe in my free Wholesome Yum app), but now republished the recipe without the sauce so that you can serve them however you like! Here are some of my favorite ways:

• Noodles – This time I served them over a bed of spaghetti squash noodles with extra parmesan (pictured above). You can also use zucchini noodles or your favorite pasta. Sometimes I toss in sauteed broccoli for extra veggies.
• Sauces – These chicken meatballs are already so flavorful on their own, but feel free to toss them in marinara sauce, Alfredo sauce, pesto. You can even serve them with barbecue sauce, buffalo sauce, or tzatziki as an appetizer.
• Soups – I like to add them to my veggie soup or cabbage soup for a light meal.