Baked Chicken Meatballs Recipe
These baked chicken meatballs are made in the oven until crisp outside and tender inside. Made with regular pantry ingredients, easily made gluten free!
Servings: 24 small meatballs
Ingredients
For the vegetable bouillon
- 1.5 tablespoons nutritional yeast flakes (See Recipe Notes)
- 1 teaspoon minced dried onion (or 1/2 teaspoon onion powder)
- ¼ teaspoon dried parsley
- ¼ teaspoon garlic powder
- ¼ teaspoon dried thyme
- ⅛ teaspoon dried turmeric (optional)
For the meatballs
- 1 egg
- 5 tablespoons mayonnaise
- Vegetable bouillon powder from above
- 1 pound ground chicken
- ½ cup panko-style breadcrumbs gluten free if necessary
- 2 ounces Parmesan cheese shredded
- Olive oil for brushing (or cooking oil spray)
Instructions
Make the bouillon powder
- In a small bowl, place the nutritional yeast flakes, dried onion, dried parsley, garlic powder, dried thyme, and optional dried turmeric, and mix to combine well.
Make the meatballs.
- In a large mixing bowl, place the egg, mayonnaise and bouillon powder, and whisk until smooth.
- Add the ground chicken, breaking it up a bit with your hands as you put it in the bowl. Mix gently to combine either with your fingers or with a spoon.
- Add the breadcrumbs and shredded Parmesan, and use a spoon to mix gently to combine. The mixture will be soft.
- To make the mixture easier to handle, cover the bowl and place it in the refrigerator to chill for 30 minutes. You can also let it sit in the refrigerator, covered, for up to 12 hours, so you can make this mixture in the morning, and bake your meatballs that night.
- When you’re ready to make the meatballs, preheat your oven to 375°F. Line a large rimmed baking sheet with parchment paper and set it aside.
- Using a small ice cream scoop or two spoons, scoop the mixture out of the bowl about 1 1/2 teaspoonfuls at a time. Place on the prepared baking sheet about 1 inch apart from one another.
- Wet your hands and roll each piece of meatball mixture between your wet palms into a ball, then return it to the baking sheet.
- Using a pastry brush, brush the tops and sides of the meatballs generously with olive oil. Or spray generously with cooking oil spray.
- Place the baking sheet in the center of the preheated oven and bake for about 22 minutes, or until the meatballs are lightly golden brown on top and golden brown underneath.
- When the meatballs are done, they should read at least 165°F in the center on an instant read thermometer, but usually when they’re nice and brown, it reads about 180°F. Serve warm.
Notes
For the nutritional yeast.
If you don't have nutritional yeast, you can try replacing it with a bit of finely grated Parmesan cheese.
To replace the bouillon powder ingredients.
You can also replace the homemade vegetable bouillon with 2 tablespoons or 2 cubes of packaged gluten free chicken or vegetable bouillon. Herb Ox and Edward & Son’s Not Chick’N brands are gluten free.
Nutrition
Serving: 1meatball | Calories: 75kcal | Carbohydrates: 3g | Protein: 5g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 27mg | Sodium: 84mg | Potassium: 117mg | Fiber: 0.3g | Sugar: 0.1g | Vitamin A: 31IU | Vitamin C: 0.2mg | Calcium: 31mg | Iron: 0.3mg