Chicken Parmesan Meatballs (gluten free)

These meatballs are insanely juicy and so simple to make, yet they feel like a labor of love.

I used gluten free bread to make the bread crumbs by adding a few slices (still frozen) into the oven at 425 until they got crispy and dried out then blended them up in a food processor.

I probably would have added some sautéed onion and garlic if I hadn't been so lazy, so feel free to add some in, but they honestly don't need it.

Make sure to use dark meat ground chicken so that they are juicier and more flavorful - ground white meat tends to be dry and not as good. If you can get your hands on Trader Joe's new pasture raised ground chicken , I highly recommend it. You can use any marinara you'd like, but my absolute favorite store bought option is from Thrive Market.

(makes 4-6 servings)


2 lb ground chicken

1/2 cup bread crumbs (plus more for topping)

1/2 tbsp sea salt

2 tbsps ghee

1 cup marinara

1 cup fresh grated parmesan


Add the chicken, bread crumbs and salt to a large bowl and mix well. Wet your hands, then roll the mixture into 2 inch balls.

Add the ghee to a large pan over medium heat and, once hot, add the meatballs. Sear on all sides until brown.

Transfer to an oven safe dish, cover with the marinara and bake in the preheated oven for about 15 minutes or until cooked through. Top with the remaining bread crumbs and parmesan and return to the oven for a few minutes until the cheese is melted and sauce is bubbling.

You can also finish cooking them in the pan - just add the marinara and let simmer for about 10 minutes or until cooked through. Then top with parm and bread crumbs

Serve topped with fresh herbs.