“Not-So-Fried” Chicken Meatballs

These “Not-So-Fried” Chicken Meatballs are a healthier and delicious take on classic fried chicken! They taste just like they are deep fried, but instead are browned in a skillet and then baked until crisp. Made without any grains or dairy, so they are not only gluten free but paleo too!

This recipe was inspired and adapted from the Well Fed Weeknights Cookbook by Melissa Joulan. The meatballs were a hit with our entire family and quickly became a staple in our meal planning!

Serve with pasta & marinara, or on top of greens with your favorite dressing. You can also experiment with toppings- turn them into buffalo chicken meatballs or any flavor of your choice!

Let’s Eat!



  • 2 lbs ground chicken
  • 1 tsp salt
  • 1/2 tsp ground pepper
  • 1/4 tsp baking soda
  • 1/2 tsp cream of tartar


  • 1/2 cup arrowroot or tapioca flour(about 6 tablespoons)
  • 1 tsp salt
  • 1 tsp paprika
  • 1/2 tsp ground pepper
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder


  1. Preheat oven to 425°.
  2. In a large bowl, season the chicken with salt, pepper, baking soda and cream of tartar. Mix well.
  3. In a separate smaller bowl, combine the coating ingredients.
  4. Using your hands, roll chicken into balls, and then roll the ball into the coating mix covering on all sides. Set meatballs aside on your baking sheet until you have them all rolled.
  5. Heat 1 tbsp oil in a large skillet over med-high heat.
  6. Place half of the meatballs in a single layer in the pan. Cook until they’re browned on all sides. Transfer the meatballs back to the baking sheet. Add another tablespoon of oil to the pan and brown the remaining meatballs.
  7. Place the baking sheet of meatballs into the oven.
  8. Bake for 15-20 minutes until chicken is cooked through.

This recipe also works great as chicken patties! Just flatten chicken mixture instead of rolling into a ball.



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