Chicken Meatballs – Paleo/Whole 30

I’ll be honest with you…my kids don’t always like what I cook. HA! Shocker, right?  It’s never like that in your house, is it???  So when I create a recipe that is not only nutritious, but something everyone loves, I hold that recipe close to my heart and soak up all the praise and admiration I can.  LOL  These chicken meatballs are a BIG hit with EVERYONE in my household!!!

What makes this recipe an even BIGGER winner is the fact that these chicken meatballs make for excellent protein options in the boys’ school lunch!  They like to dip them in a bit of BBQ sauce, or I lightly douse them in Frank’s hot sauce and pack a side of diary-free Dump Ranch dressing!  SCORE!  I am a little sad though when there’s none left for mama….gotta be quick around here with three men who tower over me!

These babies are awesome for Italian night topped with marinara sauce over a bed of spaghetti squash or zucchini noodles.  Kids love to make meatball subs out of them the next day as well!

Store bought meatballs are often laden with less than ideal ingredients.  Take a look at the ingredient label on a well known brand that may have graced your shopping cart from time to time.

Ingredients: Beef and Pork, Water, Textured Soy Flour, Bread Crumbs (Wheat Flour, Salt, and Yeast), Soy Protein Concentrate, Seasoning (Parmesan Cheese (Part Skim Cow’s Milk, Cheese Cultures, Salt, Enzymes), Spices, Spice Extractives on a Dextrose Carrier, Dehydrated Garlic, Parsley, Onion Powder), Salt, Sodium Tripolyphosphate, Natural Flavor.

For someone who doesn’t eat soy, dairy, or chemical junk, this would be a NO NO in my shopping cart.  Thankfully, this recipe for chicken meatballs is far superior in its nutritional profile AND taste!  And honestly, it’s really not that hard of a recipe to whip up!!!


Chicken Meatballs – Paleo/Whole 30

Yield: 24

Chicken Meatballs – Paleo/Whole 30


  • 2 lb. chicken breast, ground
  • 1/2 cup almond flour
  • 2 eggs, whipped
  • 1 Tbsp. dried oregano
  • 1 tsp. salt
  • 1 tsp. pepper
  • 1 Tbsp. oil (olive, coconut or avocado)


  1. Preheat oven to 350.
  2. In a bowl, mix first six ingredients until well combined. I use clean hands 🙂
  3. Next, roll mixture into individual, round balls. I like mine not too big, but not too small.
  4. Heat oil in skillet on med/high heat.
  5. Place meatballs in oil, allowing each side to cook for 2-3 minutes
  6. Remove meatballs from skillet onto a baking sheet. I like to put parchment paper down first, then a wired rack to place the meatballs on top of.
  7. Finish cooking meatballs for approximately 20 minutes or until chicken's internal temp reaches 160 degrees.


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  1. Tiffani, you are amazing and a wonderful inspiration!!

    Any chance there is a nut free alternative for the almond flour? My family is allergic to tree-nuts

    Fingers crossed!

    Keep up the important work Momma!

    1. What do you typically like to use as a filler? You could always try coconut flour or if gluten free oats don’t cause you any issues, those can be used!

  2. We tried the meatballs tonight loved them with the zucchini noodles. Would love to see more recipes you use posted! Thanks!