The Best Homemade Chicken Meatballs

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The Best Homemade Chicken Meatballs in the world! They’re gluten-free, whole30-friendly and even sneak in some greens.

  • Prep Time: 5 mins
  • Cook Time: 10 mins
  • Total Time: 15 mins

Yield: Serves about 4


  • 1 lb ground chicken
  • 1/3 cup baby spinach, chopped
  • 1 small zucchini, shredded (squeeze the moisture)
  • 1 white onion, chopped
  • 2 garlic cloves, minced
  • 1 egg
  • 1/2 cup crushed up gluten-free crackers (think panko consistency)
  • 1 teaspoon Italian seasoning
  • Sea salt and black pepper to taste
  • Olive oil or avocado oil for greasing


  1. In a large bowl, mix together chicken, spinach, zucchini, onion, garlic, spinach, egg, crackers and seasonings until well combined
  2. Warm the skillet with oil and begin forming the meatballs. I used a cookie dough scooper to form them. You can make them as big/small as you want!
  3. Cook over medium heat to brown them on all sides (I also added a little more oil as they cooked)
  4. Cook for about 8-10 minutes total or until the meatballs are ready
  5. Serve with your favorite pasta, zoodles, over a salad, anything! I actually love serving them with my  Greek Salad with Tahini Yogurt Dressing or Vegan Cashew Kale Pesto Pasta


*Store leftovers in fridge for 5 days or freezer for 2 months

  • Author: Rachel