Weeknight meals can be daunting for busy individuals and families, especially when you add in dietary restrictions. This recipe for paleo chicken meatballs is easy, delicious, and also manages to be keto-friendly! Juicy meatballs made with ground chicken seasoned perfectly with spices, herbs, and lemon are a great addition to your routine weeknight dinners. The best part is they are done in just under 20 minutes!
Chicken Meatballs
Some might think that ground chicken can be bland and dry, but not with this recipe! Our secret to keeping these meatballs moist and tender is the addition of almond flour and egg, which add moisture and a fluffy texture. Plus, the combination of Worcestershire sauce and zesty lemon gives these meatballs a tanginess that makes them irresistible.
We know how important it is to stay on track with a healthy diet, and these chicken meatballs are the perfect addition to any paleo- or keto-friendly meal plan. With no grains, dairy, or gluten, these meatballs are packed with protein and flavor, but won't weigh you down.
They are great alongside your favorite zoodles or eaten with paleo pesto mashed potatoes. Of course, you can add them to paleo bread for a "meatball sub", or serve them along with a favorite paleo dipping sauce. And if you have any leftovers, these meatballs make the perfect topping for a quick and easy lunch salad the next day. So go ahead, dig in, and savor every bite.
Ingredients
Serves: 6 Prep Time: 10 min Cook Time: 6 min
- 1 lb ground chicken
- 3 cloves garlic, minced
- 1 egg
- 3 tablespoon almond flour
- 2 teaspoon Worcestershire sauce
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 1 teaspoon fresh oregano leaves, chopped
- 1 tablespoon fresh thyme leaves, chopped
- Juice and zest of 1 lemon
- 2 tablespoon cooking fat
- Sea salt and freshly ground black pepper to taste
How to Make Chicken Meatballs
To make the meatballs, you will combine the ground chicken, garlic, egg, flour, Worcestershire sauce, paprika, onion powder, salt, black pepper, lemon zest, and fresh herbs together in a large bowl. I recommend adding 1 teaspoon each of salt and pepper. More can be added to taste after cooking.
Once combined, shape into 1 ½" to 2" balls.
In a large skillet, melt the cooking fat over medium-high heat. Place the meatballs into the skillet, being careful not to crowd them too much. Cook them for 3 to 4 minutes on each side, until they are browned and cooked through.
Note: Ensure that the internal temperature of the chicken has reached 165°F for food safety before serving.
More Meatball Recipes
Meatballs are a family favorite because they are super easy to make, versatile, and can be used for a snack, appetizer, lunch, or part of a main dish. If you want inspiration past the basic meatball, here they are. Below are a few more great ideas that you can bookmark to make soon. You can even print out the recipe or pin it to Pinterest for menu planning.
- Mustard-Maple Glazed Turkey Meatballs Recipe
- Greek-Style Paleo Meatballs Recipe
- Meatballs With Spicy Tomato Sauce Recipe
- Coconut Curry Chicken Meatballs Recipe
- Spicy Bacon-Wrapped Meatballs Recipe
- Swedish Style Meatballs Recipe
📖 Recipe
Paleo Chicken Meatballs
Equipment
Ingredients
- 1 lb ground chicken
- 3 cloves garlic minced
- 1 egg whisked
- 3 tablespoon almond flour
- 2 teaspoon Worcestershire sauce
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 1 teaspoon fresh oregano leaves chopped
- 1 tablespoon fresh thyme leaves chopped
- Juice and zest of 1 lemon
- 2 tablespoon cooking fat
- Sea salt and freshly ground black pepper to taste
Instructions
- Combine 1 lb ground chicken, 3 minced cloves of garlic, 1 beaten egg, 3 tablespoon almond flour, 2 teaspoon Worcestershire sauce, 1 teaspoon paprika, 1 teaspoon onion powder, 1 teaspoon chopped fresh oregano leaves, 1 tablespoon chopped fresh thyme leaves, and the zest of 1 lemon in a bowl. For initial seasoning, add 1 teaspoon sea salt and 1 teaspoon freshly ground black pepper, and adjust to taste as desired.1 lb ground chicken, 3 cloves garlic, 1 egg, 3 tablespoon almond flour, 2 teaspoon Worcestershire sauce, 1 teaspoon paprika, 1 teaspoon onion powder, 1 teaspoon fresh oregano leaves, 1 tablespoon fresh thyme leaves, Juice and zest of 1 lemon, Sea salt and freshly ground black pepper to taste
- Shape the mixture into evenly sized meatballs, about the size of a golf ball.
- Heat cooking fat in a large skillet over medium-high heat. Carefully place the meatballs in the skillet and cook for 3 minutes on each side or until well cooked, without flipping them frequently to encourage even browning. Ensure that the internal temperature of the chicken has reached 165°F for safety before serving. Add more salt or pepper if desired.2 tablespoon cooking fat
Notes
- Adjust seasonings to taste as desired.Â
- Verify that the Worcestershire sauce used is truly paleo as some contain trace amounts of molasses that may be off plan.Â
- Make in large batches and freeze for up to 3 months.Â
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