Everything But The Bagel Chicken Meatballs
These Whole30/Paleo/Gluten-Free Everything But the Bagel Chicken Meatballs are a quick and flavorful dinner. Drizzled with an amazing sauce, they also make great leftovers! You can serve them over spiralized butternut squash, zucchini noodles, or rice.
Servings: 18 Meatballs
Pin Recipe
Ingredients
For the Meatballs
- 1 Pound Ground Chicken
- 1/4 Cup Almond Flour
- 3 Tablespoons Everything But The Bagel Seasoning Mix
- 1/4 Cup Dried Parsley
- 1 Tablespoon Olive Oil - + a little extra for drizzling before baking
For the Sauce
- 1/3 Cup Coconut Aminos or Tamari (Gluten-Free Soy Sauce
- 1/4 Cup Water
- 1 Tablespoon Everything But The Bagel Seasoning
Instructions
For the Meatballs
- Preheat oven to 375 degrees Fahrenheit.
- Mix ground chicken, almond flour, Everything But The Bagel Seasoning, dried parsley, and olive oil together until well-combined.
- I like to use a medium-sized cookie scoop to make the meatballs the same size. Ground chicken can be kind of "slimy" so put a little bit of olive oil on your hands before rolling into balls so the mixture doesn't stick to your hands.
- Place raw meatballs on a parchment paper lined baking sheet. Sprinkle with just a little extra EBTB seasoning.
- Bake at 375 degrees for 10 minutes. Turn meatballs over and continue to cook for another 10 minutes, until the internal temperature reaches 165 degrees Fahrenheit.
For the Sauce
- Heat the coconut aminos/tamari/gluten-free soy sauce over medium heat for about 10-15 minutes to reduce slightly. Drizzle a teaspoon or two over meatballs before serving.