Chicken meatballs are my faaaaavorite! Seriously, so good. I do not like beef. I have come to terms with this. If I can use anything else, I totally will. Chili? Chicken. Tacos? Chicken or Carnitas (pork). Even things like lasagna- ground pork sausage. Beef just is not great in my opinion. I'm not even a big fan of steak. What can I say! These chicken meatballs are the absolute best. I make them for every appetizer, party, throw them in pasta dishes, everything! Full of my Cajun seasoning and totally gluten free (no bread crumbs here guys).

Ground Chicken Meatballs

Ground chicken is really sticky. I'll be honest, it can be weird to work with if you've never bought it before. But the flavor for things like meatballs is so good. Cajun flavoring especially goes really well with the ground chicken, because the ground chicken really lets the Cajun seasoning shine through. Beef tends to just overtake it.

So how to combat the fact that this gets sticky? Use a cookie scooper. Use some olive oil spray (like what you use to spray pans with), spray the cookie scraper and scoop your meatballs into perfect little balls of Cajun goodness. Easy peesy, not so tricky after all right?

Chicken Meatballs without Breadcrumbs

Meatballs are normally made with breadcrumbs. This helps them to turn into those little balls instead of pancaking and falling apart. These, however, are totally gluten free chicken meatballs. And, honestly, even if you don't have to be gluten free for sensitivity or celiacs, these are great and you should make them.

Using almond flour to give it that proper meatball texture, these are super yummy and perfect without breadcrumbs. So no weird ingredients to make meatballs without breadcrumbs. Just almond flour instead.

So let's make these! Pre-heat your oven to 400. In a large mixing bowl, combine your ground chicken, spices, eggs, and almond flour. Using clean hands or a spoon (I normally use my hands), mix everything together really well. Like I said before, this can get super sticky so just fair warning. Once it's all mixed together, wash your hands off and grab your cookie scooper.

Now, while the cookie scooper method is definitely the easiest, if you don't have one don't worry. I didn't for a long time and the age old method of just making meatballs with your hands works just fine. Your hands will get sticky, but c'est la vie.

Another option is using a table spoon scoop. Same method, just spray with some cooking spray before each scoop and start scooping.

Make approximately 1- 1 ½ inch balls (or about a table spoon size). Lay them out on a pan lined with parchment paper and bake in the oven for 20 minutes.

How do you know when meatballs are done?

Twenty minutes at 400 degrees should do the trick. But if you are baking at a different elevation or your oven is a little off temp, it might be different. So how do you tell they are done and cooked through?

Two ways: use a thermometer and check the middle of the meatball for a temp of 165 F, or cut a meatball in half (one in the center of the pan) and make sure there's no more raw pink meat.

Once they are done baking, let them cool a bit before moving them. Enjoy with some yummy dips or in pasta!

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