Gluten Free Italian Chicken Meatballs in Marinara
These tender, herb-packed chicken meatballs simmered in a garlicky, slow-cooked marinara are the kind of comfort food that makes everyone at the table lean in for seconds. The key swap that makes this dish work is gluten free breadcrumbs — they bind the ground chicken just as effectively as traditional breadcrumbs, giving you meatballs that are light and juicy rather than dense or crumbly. Parmesan, minced garlic, dried oregano, and basil go straight into the mix, so every single bite is loaded with Italian flavor before the sauce even enters the picture. The meatballs get a quick oven bake until golden and cooked through, then finish simmering in the marinara so they soak up all that rich, tomato-forward goodness. A pinch of red pepper flakes in the sauce adds just enough warmth without overwhelming the dish, and a handful of torn fresh basil on top makes the whole skillet look like something out of a trattoria. This recipe serves four and comes together in one baking sheet plus one skillet, which means cleanup is genuinely manageable on a weeknight. Finish it with extra Parmesan at the table and you have a deeply satisfying dinner that nobody would ever guess was made without a single grain of wheat.
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Learn more →Ingredients
4 servings
For the meatballs
- 1 lb ground chicken
- ⅓ cup gluten free breadcrumbs
- 1 large egg
- ¼ cup finely grated parmesan cheese
- 2 cloves garlic, minced
- 1 tsp dried oregano
- ½ tsp dried basil
- ½ tsp kosher salt
- ¼ tsp black pepper
- 2 tbsp olive oil
For the marinara
- 2 tbsp olive oil
- 3 cloves garlic, thinly sliced
- ½ tsp red pepper flakes
- 1 can (28 oz) crushed tomatoes
- 1 tsp dried oregano
- ½ tsp kosher salt
- ¼ tsp black pepper
For serving
- ¼ cup fresh basil leaves, torn (optional)
- extra parmesan cheese, for serving (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Line a rimmed baking sheet with parchment paper.
- 2
In a large mixing bowl, combine the ground chicken, gluten free breadcrumbs, egg, Parmesan, minced garlic, dried oregano, dried basil, salt, and black pepper. Mix with your hands or a fork until just combined — do not overwork the mixture or the meatballs will be dense.
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