Gluten Free Parmesan Chicken Meatball

This Chicken Meatball is one of my favorite recipes we’ve done. There’s something so special about winter cooking that feels entirely soulful and beautifully indulgent. This meatball is the kind of recipe that is such a joy to cook and absolutely delicious to eat. Is there anything better than a big meatball?!

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!

Of course, any chicken meatball has to start with the best chicken I’ve ever had, Cooks Venture. It is the juiciest and most flavorful chicken I’ve had. Don’t sleep on it. It’s a heritage breed chicken, which is different from 99% of chicken sold in the U.S. and it absolutely makes it that much better. You haven’t lived until you’ve tried it. I love that it’s delivered right to your doorstep, and you can fill up your freezer for super easy meal prep.

Beyond the incredible flavor, they are making the difference for our planet too. They utilize regenerative farming to keep the birds and the environment healthy, and ultimately that keeps us healthy too! By supporting farms that are better for the environment, we’re encouraging necessary change and improvement in our country’s farm system. Cooks Venture means supporting the planet and eat more delicious chicken; what could be better?

What You Need for Your Chicken Meatball

• Cooks Venture ground chicken
• Freshly grated parmesan
• Whole milk ricotta
• Gluten free breadcrumbs, white bread
• Kosher Salt & Pepper
• Eggs
• Jars of Marinara
• Fresh parsley
• Green salad or Pasta for serving

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!

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 eggs 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.

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!

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 Pinterest, Instagram, and TikTok!

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