These Gluten-Free Chicken Meatballs are juicy, dry-rubbed, and packed with flavor. They’re easy to make and come together in just 35 minutes!
It costs $7.27 to make five servings of these Chicken Meatballs. That works out to be about $1.45 per serving.
I use my Homemade Blackened Seasoning for this recipe.
Gluten-Free Chicken Meatballs
These Baked Gluten-Free Blackened Chicken Meatballs are gluten-free and have a pow! What I mean is that they have an immense amount of flavor with all the spices from the blackened spice mix– a dry rub that includes cumin, cayenne pepper, and much, much more!
These meatballs are a family favorite. They can be served by themselves, with spaghetti, or over a bed of greens and quinoa for a complete meal. They’re really versatile!
These Chicken Meatballs are baked to perfection and flavored with delicious spices. It is easy comfort food at its finest. They’re made completely from scratch down to the homemade blackened seasoning.
What is blackened seasoning?
My homemade blackened seasoning is a dry rub that consists of smoked paprika, garlic powder, oregano, black pepper, cayenne pepper, cumin, allspice, mint, and salt. I sprinkle this seasoning on top of tuna salad, avocado toast, and of course, meat.
What’s in a gluten-free blackened chicken meatball?
I like to keep it pretty simple.
Chicken– I used halal chicken breast, but go for ground chicken thighs if you want more of a deeper flavor.
Blackened seasoning (dry rub) will give these meatballs all they need to thrive. If you don’t want to make your own blackened seasoning mix from scratch, you can find some blackened seasoning online.
Quinoa– will replace the bread crumbs. Please note that quinoa does not act as a binder by all means. Instead, I add it to provide a little fluffiness, additional protein, and nutrition.
The best way to coat the meat is to pour some of the spice in a small bowl (pretty much the smallest bowl you can find) and gently roll around with your fingertips.
Furthermore, these meatballs are baked at a high heat of 400°F. Also, the dry rub stays dry throughout the whole cooking process.
Ingredients and Cost
RECIPE COST: $7.27
PRICE PER SERVING: $1.45
- 1.5 lb ground chicken – $3.00
- ½ cup cooked quinoa – $1.36
- ½ teaspoon blacked spice seasoning mix – $0.11
- Kosher salt to taste – $0.01
- ¼ cup blackened seasoning – $2.79
NOTE: The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have.
- First, preheat the oven to 400 degrees F. Then using a large bowl, add the ground chicken, cooked quinoa, blackened spices, salt, and pepper and mix together.
- Next, form each meatball by rolling a tablespoon amount of mixture into a ball.
- Then toss each meatball in the blackened seasoning until it is evenly coated.
- Place each ball onto a baking sheet and bake for twenty minutes.
- Finally, serve over quinoa salad, stuffed in a pita wrap, or over a warm bed of rice.
- Instead of ground chicken you can use ground pork.
- Instead of blackened seasoning you cna use Cajuan seasoning.
SERVE: You can keep the meatballs out for about two hours before they need to be stored in the fridge.
STORE: Store the gluten-free chicken meatballs in an air-tight container for up to 3 days in the refrigerator.
FREEZE: Once cooled, place the meatballs on a baking sheet or tray. Freeze for about one hour or until frozen solid. Next, transfer the meatballs to a freezer-safe container or Ziploc bag and freeze for 2-3 months.
DEFROST: Defrost overnight in the refrigerator or for 304 hours at room temperature.
REHEAT: Place the meatballs in a 350 degree F oven for 10-15 minutes or until heated through.
It could be because the meatballs are packed too tight. So, as you roll them, be gentle. One tip is to oil your hands before you roll the Chicken Meatballs, so the mixture does not stick to your hands. This will then help you quickly and gently roll the meat mixture into balls not packed overly tight.
Baked meatballs are a healthier option over frying them. They bake up beautifully and are also easier to clean up.
Ground Chicken Meatballs are done baking when slightly brown on the outside. You can also use an instant-read thermometer to check the internal temperature. When the temperature reaches 165 degrees F, the meatballs are done baking.
Finally, these gluten-free chicken meatballs can be enjoyed over a bed of quinoa salad seasoned with my favorite Parmesan dressing.
More Chicken and Poultry Recipes
- Greek Chicken with Lemon and Feta
- Baked Chicken and Zucchini
- Chinese Chicken and Broccoli
- Chicken Shawarma Collard Wraps
- Sheet Pan Chicken with Vegetables
- Creamy Crimini Chicken with Kale
- Thai Red Curry
- Paleo Citrus Pollo Asado
- Baked Harissa Chicken Wings
- 1 ½ lb ground chicken breast or thighs
- ½ cup cooked and cooled quinoa
- ½ tsp blackened spice seasoning mix
- kosher salt to taste
- cracked black pepper to taste
TO COAT THE MEATBALLS
- ¼ cup blackened seasoning
- Preheat the oven to 400°F
- In a large bowl, add the ground chicken, cooked and cooled quinoa, blackened spices, salt and pepper and mix until well incorporated.
- When ready, grab your hefty tablespoon and dive into that bowl and form each meatball by placing the mixture into your palms and gently rolling until a circle forms. I find that wetting my hands with a little water (or oil) helps to roll a bit easier.
- Pour the blackened seasoning into the smallest bowl you can find and gently toss each meatball around with your fingertips coating all sides evenly.
- Put each ball onto a baking sheet– placing each one about 1 inch apart, and transfer to a preheated oven set at 400°F and bake for 15-20 minutes.
- Enjoy these delicious morsels over quinoa salad, stuffed into a pita wrap, over a warm bed of rice, or straight-up (aka on their own).