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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).