If you’re looking for a wonderful gluten-free Chicken Meatball recipe, this is one of my favorite recipes we’ve ever done. There’s something so special about winter cooking that feels entirely soulful and beautifully indulgent. This gluten-free chicken meatball is the kind of recipe that is such a joy to cook and absolutely delicious to eat.

chicken meatball coming out of a dutch oven

One of my favorite restaurants, Farina’s Supper Club, is the inspiration for this chicken meatball. They have a fantastic one on the menu, but it’s gluten-full. I’ve been determined to recreate it with gluten-free breadcrumbs, and I’ve finally mastered it! Our wonderful chicken meatball starts with high quality chicken. Let’s do our best to support local farms whenever possible.

meatballs with parmesan and parsley in a dutch oven

Is there anything better than a big meatball?! I love using this meatball to make a meatball salad with some greens and pepperoncini, but have fun with all the ways you can enjoy it. And by the way, “by itself” is an excellent way to enjoy this chicken meatball!

What You Need for Your Chicken Meatball

  • Ground chicken
  • Freshly grated parmesan
  • Whole milk ricotta
  • Gluten free breadcrumbs, white bread
  • Kosher Salt & Pepper
  • Egg
  • Jars of marinara
  • Fresh parsley
  • Green salad or pasta for serving

How to Make Your Chicken Meatball

Preheat the oven to 350°F. In a bowl, make the chicken meatball mixture. Mix the chicken, ½ cup grated parmesan, ricotta, breadcrumbs, salt, and pepper until well combined. Then add the egg and combine. Tip: This was a new method for me to wait to combine the egg, and it was a revelation! It created a creamy lusciousness that is so delicious.

sauce going over the meatballs

Divide the mixture into 12 even meatballs, ours measured about 4.2 ounces a piece. When making the meatballs, slightly oiling your hands helps keep the mixture from sticking. Teri Tip: Weigh the empty mixing bowl first so you can subtract from the final weight when ready to make the meatballs. If you do not own a scale, you can eyeball it – just form the mixture into a log, divide it into four equal pieces then divide each of those pieces into 3 to create 12 equal balls.

Place the meatballs, evenly spaced, in a large Dutch oven and pour the marinara sauce over the meatballs. Put the uncovered Dutch oven in the oven for 35 minutes. Then, pull the Dutch oven out and sprinkle the remaining ½ cup of parmesan over the meatballs and continue to bake for 5 more minutes, still uncovered.
Remove the Dutch oven and sprinkle your chicken meatballs with parsley. Serve and enjoy!

close up on chicken meatballs in a dutch oven

If you make this chicken meatball recipe, rate and review it below. I can’t hear what you think! If you’re looking for more fun, sign up for our Friday Favorites newsletter, and follow along on PinterestInstagram, and TikTok!

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chicken meatball coming out of a dutch oven

Gluten Free Parmesan Chicken Meatball

  • Author: Teri Turner
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour
  • Yield: 4-6 servings
  • Category: Dinner
  • Method: Oven
  • Diet: Gluten Free

Description

This chicken meatball is so luscious and delicious. It’s perfect for a family Sunday dinner, but it can also be put together on a weeknight!


Ingredients

  •   2 pounds ground chicken
  •   3/4 cup grated parmesan, divided
  •   2/3 cup whole milk ricotta
  •   1 cup super soft gluten free breadcrumbs, white bread
  •   1 1/2 teaspoons kosher salt
  •   2 teaspoons freshly ground black pepper
  •   1 large egg, slightly beaten
  •   2 (24-oz) jars of marinara, we used Rao’s
  •   1/2 teaspoon olive oil
  •   ½ cup chopped fresh parsley
  •   Green salad or cooked noodles, for serving, optional

Instructions

  1.   Preheat the oven to 350°F.
  2.   In a mixing bowl, mix the chicken, ½ cup grated parmesan, ricotta, breadcrumbs, pepper, and salt until well mixed and the ricotta is fully incorporated. Add the egg and mix until well combined.
  3.   Measure the mixture on your scale and divide the mixture evenly into 12 meatballs. When making the meatballs, work quickly so that the meat remains cool and easy to form, and lightly oil your hands to help keep the mixture from sticking. Note: if you want much bigger meatballs then divide them into 8.
  4.   Spread ½ teaspoon of olive oil over the bottom of a large Dutch oven. Place the meatballs, evenly spaced, in the bottom and pour the marinara sauce over the meatballs. If you cannot fit them all, with a little bit of space in between each, into the bottom of the pan then place however many you can in the bottom then pour the first jar of marinara over the top of them. Then add a layer of the remaining meatballs and pour the second jar over them, to ensure all the meatballs are covered in sauce.
  5.   Put the uncovered Dutch oven in the oven for 45 minutes.
  6.   Pull the Dutch oven out and, if the sauce is really bubbling,  sprinkle the remaining 1/4 cup of parmesan over the meatballs and continue to bake for 5 more minutes, still uncovered. Note that if the sauce is not really bubbling, you’ll want to add more time, to ensure the meatballs are cooked through.
  7.   Remove the Dutch oven and sprinkle with parsley over top.
  8.   Serve and enjoy!

 

For a Meatball Sub

  1. Cut a baguette in half length wise and top with two pieces of cheese of your choice. Toast the bread and cheese until melted and bubbly.
  2. Top with the meatballs, marinated onions, parmesan, and parsley. Enjoy!

For a Meatball Salad

  1. If desired, warm the meatballs. 
  2. Toss romaine lettuce, kosher salt, and Marinated Onion oil in a bowl. 
  3. Top with the meatballs, Marinated Onions, pepperoncini, and olives. Enjoy!

Notes

I’ve always followed my mom’s recipe, which used a bit less bread, but with the gluten free bread I needed to use more. 

Keywords: chicken meatball, gluten free meatball