All Purpose Chicken Meatballs

I thought it was about time to write up some All Purpose Chicken Meatballs! You’ve seen me post a ton of recipes using my original All Purpose Meatballs which usually consist of a combo of proteins (beef, pork, and/or turkey). A few months ago I wanted to gift a new mom with some freezer meatballs, but she can’t eat beef, so I decided to go 100% chicken, and I loved them. Just as versatile as my original version, gluten and dairy free, and so super simple to make.

chicken meatballs in serving bowl on a wood backdrop

I wrote this recipe with the intention you make a bunch at once to fill your freezer, but you can easily divide in thirds for a one pound meal portion. I always say if you’re going to go to the work of making one batch, make a bunch and get that freezer stocked! They really are a weeknight miracle, especially for busy working people trying to get a healthy and delicious meal on the table! I highly recommend using these chicken meatballs in my Vegetable Lo Mein with Hoisin Glazed Meatballs recipe, (picture below).

white bowl lo mein noodles and veggies with hoisin glazed meatballs with wood backdrop
Vegetable Lo Mein with Hoisin Glazed Meatballs

Stock the freezer!

You can make one pound, or three pounds in less than 30 minutes, and you likely already have most of the ingredients in your pantry. I use almond flour a lot now, and it works really well in these as the binder, and of course keeps them gluten free. You can certainly use bread crumbs, but I feel standard bread crumbs may dry them out a bit. I would suggest bringing down the amount to 1/2 cup regular breadcrumbs if you decide to go that route.

For a tiny bit of added kick, I put a small amount of red pepper flakes, which is not over powering or too spicy, just adds a little something extra. Also, I like to use a bit of seasoned salt for added flavors other than just salt.

Check out these other recipes that would be a great use for your stocked freezer of meatballs!

All Purpose Chicken Meatballs

Course Appetizer, Main Course, Snack
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 50 meatballs
Author Laura Doerr


  • 3 lbs ground chicken
  • 3/4 cup almond flour
  • 1/2 tbsp garlic powder
  • 1/2 tbsp onion powder
  • 1/2 tsp red pepper flakes
  • 1 tsp seasoned salt
  • plenty fresh cracked black pepper
  • 1/4 cup fresh parsley minced


  1. Preheat oven to 350 degrees. Lightly spray a large baking sheet pan, or line with parchment paper.

  2. Combine all ingredients into a large mixing bowl. Gently stir until all ingredients are combined, being careful not to over mix. 

  3. Using a scoop to help keep meatballs uniform, scoop and shape into about 2 inch round balls. You should be able to make approximately 50 medium sized meatballs with the three pounds of chicken. 

  4. Bake in preheated oven for 18-20 minutes, or until cooked through. Baking time will depend on the size of the meatballs. Cool completely on a wire cooling rack. Meatballs can be stored in the freezer for up to 6 months. 

Recipe Notes

Use these All Purpose Chicken Meatballs in any of my meatball dishes. You can find all of my meatball dishes listed under the Meatball category page of my website! 

When re-heating meatballs, add a little liquid to the bowl to help steam and prevent them from drying out (unless you’re heating them right into a sauce).


  • Andrea
    Posted May 12, 2020 2:07 pm 0Likes

    Hello! This recipe looks amazing and I’m planning to make them this week!! Can I sub panko or AP flour for the almond flour?

    • Laura Doerr
      Posted May 12, 2020 2:15 pm 0Likes

      Hi there! You can certainly sub any type of breadcrumb. I would not do AP flour or any other kind of flour, I have not tried that and may give them an off flavor. Maybe add a drizzle of olive oil if you use breadcrumbs to keep from drying out. Enjoy!

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