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Cooked meatballs with tomato paste on top served in a bowl.

Gluten free baked meatballs

Not sure what's for dinner? Make these baked chicken meatballs that are healthy, lean, flavorful, and gluten-free. These meatballs are made only with meat, veggies, olive oil, tomato paste, and few spices.
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Prep Time 20 minutes
Cook Time 23 minutes
Total Time 43 minutes
Course dinner, Main Course
Cuisine American
Servings 3


  • Box grater
  • Baking sheet pan


  • 1 lb ground chicken 93%
  • 1 carrot
  • 1 small zucchini
  • 1 green onion
  • 2 teaspoon tomato paste
  • 2 tsp olive olive
  • ¼ teaspoon salt
  • ¼ teaspoon dry onion
  • ¼ teaspoon dry garlic
  • ¼ teaspoon paprika


  • Preheat oven to 400°F. Line a baking sheet with parchment paper.
  • Using the finer side of the box grater, shred zucchini and carrots. Dice green onion very finely. Mix olive oil with tomato paste using a fork. It will not be smooth.
  • In a large bowl, combine ground chicken, zucchini, carrots, green onion, salt, dry spices, and half of the tomato paste and olive oil mix. Mix everything well until all ingredients are combined. Form into 9 meatballs and place on prepared baking sheet.
  • Bake 20-25 minutes of until the internal temperature reaches 165°F.


  • use 93% lean meat for juicy and tender meatballs.
  • use food grade disposable gloves for mixing and forming the meatballs.
  • deep hands in water to prevent the meat from sticking while forming meatballs.
  • the tomato paste and olive oil mixture will not combine very well. It still will look great on baked meatballs and will add great flavor.
Keyword baked chicken meatballs
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