Gluten-Free Chicken Meatballs (Garlic-Parmesan) — Baked

Name: Gluten-Free Chicken Meatballs (Garlic-Parmesan) — Baked
Prep time: 15 min
Cook time: 18 min
Total time: 43 min
Yield: Serves 4 (about 16–18 meatballs)
Cuisine: Italian-American
Ingredients: 1 lb (450 g) ground chicken (preferably not extra-lean); 1/2 cup gluten-free breadcrumbs; 1/4 cup nutritional yeast; 1 large egg; 3 cloves garlic, finely grated or minced; 2 tbsp chopped fresh parsley (or 2 tsp dried); 1 tsp Italian seasoning; 1 tsp kosher salt; 1/2 tsp black pepper; 1/4 tsp red pepper flakes (optional); Olive oil spray or 2 tsp olive oil, for the pan (optional but helps browning); 1–2 cups marinara sauce, warmed (optional); Lemon wedges or chopped parsley, to serve (optional)

Jesse Wolf

These tender gluten-free chicken meatballs are loaded with garlic and Italian herbs, with savory “parmesan-style” depth from nutritional yeast. Baking keeps things hands-off and cleaner than stovetop, while a quick blast under the broiler (optional) adds the browned edges you’d normally get from searing. They’re weeknight-fast, great for meal prep, and work anywhere: tucked into gluten-free rolls, simmered in marinara, or served over zucchini noodles with a crisp salad.

gluten-free
meal-prep
baked
weeknight

43 min total · 15 min prep · 18 min cook · 10 min rest

Serves 4 (about 16–18 meatballs)

230 kcal · 27g protein · 7g carbs · 10g fat total

Rimmed sheet pan · Parchment paper or foil · Wire rack (optional, for browning) · Instant-read thermometer (recommended)

Ingredients

Instructions

Heat oven + prep pan

Heat the oven to 425°F / 220°C. Line a rimmed sheet pan with parchment (or foil) and lightly coat with olive oil spray (or rub with about 2 tsp olive oil). For maximum browning, set a wire rack on the sheet pan and oil the rack.

Mix

In a large bowl, combine the ground chicken, gluten-free breadcrumbs, nutritional yeast, egg, garlic, parsley, Italian seasoning, salt, pepper, and red pepper flakes (if using). Mix with a fork or your hands just until evenly combined—stop as soon as it looks uniform to keep the meatballs tender.

Shape

With damp hands, portion into 1 1/2-inch meatballs (about 16–18) and place on the pan/rack with a little space between each. If the mixture feels very soft, chill 10 minutes so they hold their shape.

Bake

Bake until the meatballs look set, feel springy when pressed, and an instant-read thermometer in the center reads 165°F / 74°C, about 12–16 minutes (timing depends on size and your chicken’s leanness).

Optional: brown the tops

If you want more color, switch the oven to broil on high and broil 1–3 minutes until you see golden-brown spots and you smell toasty garlic—watch closely so they don’t over-brown.

Sauce (optional)

Warm marinara in a small pot or microwave until steaming. Toss meatballs with sauce, or spoon sauce over the top.

Serve

Serve hot with parsley and lemon wedges, or pile into gluten-free rolls, over pasta, or alongside roasted veg.

Tip: If you’re serving with marinara, you can also simmer the baked meatballs in the warmed sauce for 5 minutes to coat and keep them extra juicy.

Notes

Broiler step is optional but gives you the browned edges you’d normally get from pan-searing. For meal prep: cool completely, refrigerate up to 4 days, or freeze (on a sheet pan first) up to 3 months. Reheat in a 350°F oven until hot through, or simmer gently in sauce. If you don’t have a wire rack, bake directly on the parchment-lined pan and flip the meatballs once halfway for more even browning.