I really love that this is a one bowl recipe and everything just bakes in the oven for easy prep and easy clean up. The seasonings listed here are for your basic, plain-Jane meatballs that go with just about anything. Feel free to add/tweak to suit your tastes and your meal.
Course Appetizer, Chicken, Dinner, Main Course, Side Dishes
Preheat oven to 500 degrees. Spray a large baking sheet with non-stick spray or line with parchment paper for easy cleanup.
Add the ground chicken, almond flour, Parmesan, egg, garlic powder, onion powder, and salt to a mixing bowl and stir well to combine.
Use a large cookie scoop to scoop the meatballs out into 12 equal sizes. Roll the mixture in your hands to form smooth balls.
Place the meatballs on the prepared baking sheet. Spritz with a bit of oil spray to help promote browning on the meatballs and bake for 13 minutes or until chicken is cooked to an internal temperature of 165 degrees.
Serve hot.
Notes
We use 92% lean ground chicken for this recipe. Ground turkey works just as well.I have not tested this with coconut flour in place of almond flour, but I imagine the meatballs would get quite dry. If you have a nut allergy, I’ve found that crushed pork rinds work well as a binder in meatballs/meatloaf.I prefer the powdery Parmesan cheese that I can buy from the cheese counter over the green shaker can, but either will work in this recipe.These make simple, basic, good for just about anything chicken meatballs with the seasonings listed. Feel free to doctor those up to suit your tastes. Add some spice, toss them in your favorite sauce, etc. As is, these are very basic, plain-y Janey meatballs in the best way.